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Source: America's Favorite Food Associations

Zucchini Pineapple Snack Cake
A great tasting cake to serve for Super Bowl.
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Serves: 12
Prep Time: 5 minutes
Cook Time: 35-40 minutes
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1 cup all-purpose flour
1/2 cup whole wheat flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
2 eggs, or 1/2 cup cholesterol-free egg product
1/2 cup undrained crushed pineapple, (juice packed)
1/3 cup Smucker’s® Baking Healthy
1 teaspoon vanilla extract
1 cup shredded zucchini

Spray 9 x 13 inch baking pan with non-stick cooking spray. In a large mixing bowl, combine all ingredients. Mix until well blended. Pour into prepared pan. Bake at 350° for 35 minutes or until toothpick inserted in center comes out clean. Cool. If desired, frost with Light Cream Cheese Frosting (see below).

Light Cream Cheese Frosting:
Combine 2-1/2 cups powdered sugar, 3 oz. fat-free or light cream cheese and 1-teaspoon vanilla. Gradually add 1 to 1-1/2 tablespoons milk until spreading consistency is obtained.

Carrot Pineapple Cake:
Substitute 1 cup shredded carrot for the zucchini.

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