Ingredients
-
3/4,8
-
3/4,1/4
-
2,2
-
1
-
1
-
1/4
-
1/4
-
2/3
-
2
-
2
-
1
-
2
-
8
-
8
-
Directions
Its zucchini season which makes me super excited to make bread and muffins with zucchini! A favorite is this Chocolate Chip Zucchini Bread which my daughter loves. But for dessert, I loved how moist and delicious this easy sheet cake turned out lightly sweetened with honey thanks to the natural sweetness of the pineapples and ripe bananas.,I tested this with a blend of whole wheat and white flour as well as gluten-free with Bobs Red Mill Gluten Free 1 to 1 Mix and it turned out delicious both ways.,If you wish to keep it dairy free, simply omit the frosting, it will still be delicious!,Refrigerate leftovers
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Steps
|
1
Done
|
Preheat Oven to 350f Spray Bottom of 13x9x2-Inch Nonstick Metal Pan With Cooking Spray |
|
2
Done
|
in a Large Bowl, Combine Flour, Baking Soda, Salt, and Spices; Stir Well With a Whisk. |
|
3
Done
|
in a Medium Bowl, Combine Honey, Oil, Eggs, and Vanilla; Stir Well. Add Zucchini, Banana and Pineapple; Mix Well. |
|
4
Done
|
Fold Wet Ingredients With the Dry Ingredients and Mix Well With a Spatula Until Combined. |
|
5
Done
|
Spoon Batter Into the Sheet Pan. |
|
6
Done
|
Bake at 350f For About 45 Minutes, or Until a Wooden Toothpick Inserted in the Center Comes Out Clean. |
|
7
Done
|
Cool Completely on a Wire Rack. |
|
8
Done
|
Spread Frosting Over the Cake Once Cooled and Cut Into 16 Pieces. |
