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Ingredients
| eggs: 4 |
| granulated sugar: 2 cups |
| vegetable oil: 1 cup |
| all-purpose flour (unsifted): 2 cups |
| ground cinnamon: 2 tsp |
| salt: 1 tsp |
| baking powder: 2 tsp |
| baking soda: 1 tsp |
| crushed pineapple: 1 8oz can (drained) |
| walnuts (chopped): 1 cup |
| zucchini squash (grated): 2 cups |
| vanilla extract: 2 tsp |
| powdered sugar (unsifted): 1 cup |
| 2% milk: 2 Tbl |
Zucchini Cake III
Credit: AllRecipes
User rating:
"This a lovely, moist cake."
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Prep Time
min -
Cook Time
min -
Servings
14 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.
- Sift together flour, cinnamon, salt, baking powder, and baking soda on to a piece of waxed paper.
- 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.
- Bake for 80 minutes, or until tester inserted in the center of the cake comes out clean. Cool for 30 minutes.
- To Make Glaze: In a small bowl, combine the confectioners' sugar and the milk. When cake has cooled, pour glaze over cake.