Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: mix flour, sugar, nuts, cinnamon, baking powder, soda, and salt. drain pineapple; reserve juice for glaze. beat pineapple, carrots, zucchini, oil, eggs and vanilla; add to flour mixture, stirring until evenly moistened. spoon into a well-greased 10-inch or 12-inch plain or decorative tube pan. bake in a 350° oven until a wooden skewer inserted in center comes out clean, about 1 hour. cool 15 minutes in pan. loosen edges; invert from pan; let cool. drizzle with glaze. glaze: mix together 1 cup powdered sugar and 2 tablespoons reserved pineapple juice until smoothly blended.

Target recipe: adjust rack to lower third of oven; preheat oven to 400 degrees. line a baking sheet with parchment paper. sift together flour, baking powder and salt into a large bowl. cut in butter until mixture resembles coarse meal. toss in carrot and zucchini. gradually add milk, stirring until dough forms a cohesive ball. working on a lightly floured surface, pat soft, moist dough with your fingertips into a 6-inch square about 3/4 inch thick. using a floured knife, cut into sixteen 1 1/2-inch squares. set squares 1 1/2 inches apart on baking sheet. bake for about 15 to 20 minutes, until the biscuits are pale golden. serve warm or cool. or let cool completely, wrap in aluminum foil and freeze. reheat in a 325 degrees oven for about 10 minutes.