Name: Zucchini Bundt Cake
Prep time: 15 min
Cook time: 15 min
Yield: 14
Ingredients: Eggs - 4; White sugar - 2 cups; Vegetable oil - 1 cup; All-purpose flour - 2 cups; Ground cinnamon - 2 teaspoons; Salt - 1 teaspoon; Baking powder - 2 teaspoons; Baking soda - 1 teaspoon; Crushed pineapple, drained - 1 (8 ounce) can; Chopped walnuts - 1 cup; Grated zucchini - 2 cups; Vanilla extract - 2 teaspoons; Confectioners' sugar - 1 cup; Milk - 2 tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Zucchini Bundt Cake

1. Eggs - 4

2. White sugar - 2 cups

3. Vegetable oil - 1 cup

4. All-purpose flour - 2 cups

5. Ground cinnamon - 2 teaspoons

6. Salt - 1 teaspoon

7. Baking powder - 2 teaspoons

8. Baking soda - 1 teaspoon

9. Crushed pineapple, drained - 1 (8 ounce) can

10. Chopped walnuts - 1 cup

11. Grated zucchini - 2 cups

12. Vanilla extract - 2 teaspoons

13. Confectioners' sugar - 1 cup

14. Milk - 2 tablespoons

How to cook deliciously - Zucchini Bundt Cake

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a Bundt or tube pan.

2. Stage

Sift flour, cinnamon, salt, baking powder, and baking soda on to a piece of waxed paper.

3. Stage

Beat eggs and sugar in a large bowl until light colored. Mix in oil. Add sifted ingredients to egg mixture, and beat for 2 minutes. Stir in pineapple, chopped nuts, vanilla, and zucchini. Mix thoroughly. Pour batter into prepared pan.

4. Stage

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour and 20 minutes. Cool for 30 minutes.

5. Stage

To make glaze: Combine confectioners' sugar and milk in a small bowl until smooth and runny. When cake has cooled, pour glaze over cake.