Zucchini Cake III recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

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 teaspoon baking soda
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

Nutrition Info

439.4 calories
carbohydrate: 55.7 g
cholesterol: 53.3 mg
fat: 22.9 g
fiber: 1.5 g
protein: 5.3 g
saturatedFat: 3.1 g
servingSize: -
sodium: 349.2 mg
sugar: 40.1 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

  3. In a large bowl, beat eggs and sugar 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. Bake for 80 minutes, or until tester inserted in the center of the cake comes out clean. Cool for 30 minutes.

  5. To Make Glaze: In a small bowl, combine the confectioners' sugar and the milk. When cake has cooled, pour glaze over cake.

Recipe Yield

1 tube cake

Recipe Note

Grated zucchini makes the cake from this recipe a lovely and moist cake finished with a simple icing.

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