Pineapple Zucchini Banana Cake
1 whole can crushed pineapple (20 ounces)
2 zucchini shredded
3 bananas mashed
4 eggs
1 stick butter, melted and cooled
3/4 cup packed brown sugar
1 tablespoon of vanilla extract
3 cups almond flour
1 cup gf flour
2 teaspoons baking powder
1 teaspoon salt
Frosting of your choice- either buttercream or cream cheese
Whisk pineapple, zucchini, bananas and eggs together. Add in the butter, brown sugar and vanilla. Mix well. Combine the four dry ingredients together in another bowl. Fold in dry ingredients to the wet ingredients. Place batter in a prepared 9×13 baking pan. Bag at 350° for 45 minutes or until a toothpick comes out clean. Let cool, then frost.
