Zucchini Bundt Cake

This zucchini Bundt cake recipe is made with grated zucchini and pineapple for a moist cake. Finish with a white glaze for a beautiful presentation.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 35 mins
• Calories: 439 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 2 cups white sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons milk
• 2 teaspoons vanilla extract
• 1 cup chopped walnuts
• 4 eggs
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1 cup confectioners' sugar
• 1 cup vegetable oil
• 1 (8 ounce) can crushed pineapple, drained
• 2 cups grated zucchini

Recipe Instructions

Step 1

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

Step 2

Sift flour, cinnamon, baking powder, baking soda, and salt together onto a piece of waxed paper. Set aside.

Step 3

Beat white sugar and eggs together in a large bowl with an electric mixer until light colored; beat in oil. Add flour mixture; beat for 2 minutes. Stir in zucchini, walnuts, pineapple, and vanilla; mix thoroughly. Pour batter into the prepared pan.

Step 4

Bake in the preheated oven until a toothpick inserted into center comes out clean, about 1 hour 20 minutes. Cool in the pan for 30 minutes before inverting onto a plate, then cool completely on a wire rack.

Step 5

Whisk confectioners' sugar and milk together in a small bowl until smooth and runny; pour over cooled cake.