Easy Zucchini Carrot Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 13
    cup oil
  • 4
    large eggs
  • 1
    (8 ounce) can crushed pineapple in juice, undrained
  • 1
    (18 ounce) pkge carrot cake mix with pudding
  • 1 12
    cups zucchini, grated, drained well
  • 1
    cup pecans or 1 cup walnuts, chopped
  • 12
    cup coconut, flaked (optional)
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DIRECTIONS

  • Beat oil and eggs together. Beat in the pineapple with juice and the cake mix.
  • Stir in the zucchini, nuts, and coconut.
  • Pour into greased and floured 13 X 9 inch baking pan.
  • Bake at 350 degrees for 45-50 minutes.
  • Frost with cream cheese icing or dust with powdered sugar.
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