Zucchini Pineapple Coffee Cake

Pam Rush
Salina, Kansas

2 c. sugar
3 eggs
1 c. oil
2 tsp. vanilla
3 c. flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 c. crushed pineapple, well drained (Save juice for glaze)
2 c. grated zucchini
1 c. nuts, chopped
1 c. raisins

Cream together sugar and eggs until light and fluffy.  Add oil, vanilla, and flour and mix well. Then add salt, baking powder, and baking soda and mix well (it will be thick). Stir the remaining ingredients into the batter. Pour into a greased bundt pan or a 9 x 13 pan. Bake at 325° for about an hour. Cool 10 minutes before turning out of the bundt pan. Let cool and make a glaze of powdered sugar and the reserved pineapple juice.

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