Easy Zucchini Carrot Cake

• oil1⁄3 cup
• large eggs↗4
• can crushed pineapple in juice, undrained↗1
• pkge carrot cake mix with pudding1
• zucchini, grated, drained well1 1⁄2 cups
• pecans or 1 cup walnuts, chopped↗1 cup
• coconut, flaked (optional)1⁄2 cup

Step-by-step instructions

1. 1

   Beat oil and eggs together. Beat in the pineapple with juice and the cake mix.

2. 2

   Stir in the zucchini, nuts, and coconut.

3. 3

   Pour into greased and floured 13 X 9 inch baking pan.

4. 4

   Bake at 350 degrees for 45-50 minutes.

5. 5

   Frost with cream cheese icing or dust with powdered sugar.