The Best Zucchini Bundt Cake Recipes
Discover the ultimate Zucchini Bundt Cake recipe with grated zucchini, crushed pineapple, and a sweet glaze. Perfectly moist and bursting with flavors, this cake is a must-try!
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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a Bundt or tube pan.
- Sift flour, cinnamon, salt, baking powder, and baking soda on to a piece of waxed paper.
- 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.
- 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.
- To make glaze: Combine confectioners' sugar and milk in a small bowl until smooth and runny. When cake has cooled, pour glaze over cake.