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Zucchini Bundt Cake
Zucchini Bundt Cake
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Prep Time:
15 minutes
Cook Time:
80 minutes
Total Time:
95 minutes
Moist zucchini Bundt cake with pineapple, topped with a white glaze for a stunning finish.
Ingredients:
  • 1 teaspoon baking soda
  • 4 eggs
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 (8 ounce) can crushed pineapple, drained
  • 1 cup chopped walnuts
  • 2 cups grated zucchini
  • 2 teaspoons vanilla extract
  • 1 cup confectioners' sugar
  • 2 tablespoons milk
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C), then generously grease and flour a Bundt or tube pan.
  • Sift flour, cinnamon, salt, baking powder, and baking soda onto waxed paper.
  • In a large bowl, whisk eggs and sugar until they become light and fluffy. Gradually mix in oil. Fold in sifted ingredients and beat the mixture for 2 minutes. Stir in pineapple, chopped nuts, vanilla, and zucchini until well combined. Pour the batter into the prepared pan.
  • Bake in the preheated oven for about 1 hour and 20 minutes or until a toothpick inserted in the center comes out clean. Let it cool for 30 minutes before serving.
  • Make the glaze by mixing confectioners' sugar and milk until smooth. Drizzle the glaze over the cooled cake.

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