Easy Zucchini Carrot Cake - cooking recipe

Ingredients

1/3 cup oil
4 large eggs
1 (8 ounce) can crushed pineapple in juice, undrained
1 (18 ounce) pkge carrot cake mix with pudding
1 1/2 cups zucchini, grated, drained well
1 cup pecans or 1 cup walnuts, chopped
1/2 cup coconut, flaked (optional)

Preparation

Beat oil and eggs together. Beat in the pineapple with juice and the cake mix.
Stir in the zucchini, nuts, and coconut.
Pour into greased and floured 13 X 9 inch baking pan.
Bake at 350 degrees for 45-50 minutes.
Frost with cream cheese icing or dust with powdered sugar.