Zucchini Bundt Cake
Description
This zucchini Bundt cake recipe is made with grated zucchini and pineapple for a moist cake. Finish with a white glaze for a beautiful presentation.
Ingredients
•
2 cups all-purpose flour
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2 teaspoons ground cinnamon
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2 teaspoons baking powder
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1 teaspoon baking soda
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1 teaspoon salt
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2 cups white sugar
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4 eggs
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1 cup vegetable oil
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2 cups grated zucchini
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1 cup chopped walnuts
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1 (8 ounce) can crushed pineapple, drained
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2 teaspoons vanilla extract
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1 cup confectioners' sugar
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2 tablespoons milk
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a Bundt or tube pan.
2
Sift flour, cinnamon, baking powder, baking soda, and salt together onto a piece of waxed paper. Set aside.
3
Beat white sugar and eggs together in a large bowl with an electric mixer until light colored; beat in oil. Add flour mixture; beat for 2 minutes. Stir in zucchini, walnuts, pineapple, and vanilla; mix thoroughly. Pour batter into the prepared pan.
4
Bake in the preheated oven until a toothpick inserted into center comes out clean, about 1 hour 20 minutes. Cool in the pan for 30 minutes before inverting onto a plate, then cool completely on a wire rack.
5
Whisk confectioners' sugar and milk together in a small bowl until smooth and runny; pour over cooled cake.