Pineapple Zucchini Cake   
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  • 2 1/2 Cups flour
  • 1 1/3 Cups raw sugar
  • 1 1/4 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla
  • 1 1/4 Cups soy milk
  • 2/3 Cup oil
  • 1 Cup crushed pineapple in its own juice
  • 1 Cup grated zucchini

Crumb topping:

  • 2 Cups flour
  • 1/2 Cup packed light brown sugar
  • 1/2 teaspoon salt
  • 12 Tablespoons soy butter

  1. Mix all ingredients. Place crumb topping on the top.
  2. Bake for about 40 to 45 minutes or until a toothpick comes out clean.

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