1 c. crushed pineapple, drained
1 1/4 c. zucchini, finely diced
1/2 c. brown sugar, firmly packed
1/2 c. granulated sugar
3 eggs, separated
2 Tbs. pineapple juice, reserved
1 c. flour
1/4 tsp. salt
1 tsp. baking powder
1/4 c. powdered sugar for dusting
Grease a 9x13x2 pan & line bottom with drained pineapple. Cover pineapple with zucchini. Sprinkle brown sugar on top
pat down. Mix egg yolks with sugar. Stir in pineapple juice & slowly mix in flour, salt & baking powder, stirring well. Beat egg whites until stiff, & gently fold into batter. Pour batter over zucchini-pineapple mixture, & smooth over top. Bake in a 375 oven for 18 minutes. Do not overbake. Loosen cake from sides of pan, turn upside down & remove. Dust with powdered sugar.
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