Optional: substitute 1 tablespoon of lime juice for milk
Instructions
In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg and pecans.
In a large bowl beat eggs, add sugar, oil and vanilla. Mix well. Stir in zucchini and pineapple, stir in dry ingredients until moistened.
Grease loaf pans or 1 bundt pan using Baker's Joy. Bake at 325˚ for 50-60 mins or until a toothpick comes out clean. Let cool for at least 10 minutes. If baking in a bundt pan, gently flip the cake over onto a dish or cake stand.
Icing: Mix together powdered sugar, vanilla and milk (add lime juice if you want some tang). Pour or drizzle over top of loaf or bundt cake.
Video
Notes
Do not drain the crushed pineapples. Go ahead and empty the entire contents of the can into the bowl.Squeeze the shredded zucchini to get rid of extra liquid with your hands. I just grab a handful and squeeze then put it into the measuring cup.