Thursday, April 15, 2010

Zucchini Pineapple Cake

2 cups spelt flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 cup agave nectar
1/2 cup pineapple juice (reserved from can)
2 eggs
1 tsp. vanilla
1/4 cup canola oil
2 cups loosely packed grated, unpeeled zucchini
1 cup canned pineapple tidbits packed in juice, drained

Preheat oven to 350 degrees.
Combine dry ingredients, add wet, combine and fold in pineapple and zucchini. Spray an 8x8 pan with baking spray and pour batter in. Smooth top with a spatula.
Bake at 350 for 30-35 minutes.

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