Zucchini Cake Recipe

Still have more of that garden zucchini? If so you may want to give this recipe for zucchini cake a try. That abundance of zucchini cannot go to waste. This is very similar to zucchini bread but it uses crushed pineapple as well as zucchini. This cake is very moist and has a delicious flavor. It might just be the best zucchini cake ever. For the cake pan, I used a Bundt cake pan but several other types of cake pans should work as well (such as a 9×13).  Once the cake is cooled it is glazed with a combination of confectioner’s sugar and milk.  Like most cake recipe this is super easy and takes very little time. Enjoy.
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 walnuts (chopped)
2 cups zucchini (grated)
2 teaspoons vanilla extract
1 cup confectioners sugar
2 tablespoons milk

Cooking Instructions:
Step 1: Pre-heat the oven to 350 degrees. Grease and flour a Bundt cake pan.
Step 2: In a bowl sift together flour, cinnamon, salt, baking powder, and baking soda.
Step 3: In a large bowl beat eggs and sugar until the mixture becomes light colored. Mix in oil. Add sifted flour mixture to the egg mixture.  Beat for 2 minutes. Stir in pineapple, walnuts, vanilla extract and grated zucchini. Mix well and pour into the prepared cake pan.
Step 4: Bake for 1 hour and 10 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool for a half hour.
Step 5: To make the glaze- In a bowl combine confectioners’ sugar and milk. Mix well.  Remove cake from cake pan and allow to fully cool. When cake is cooled pour glaze over the top.


10 Responses to “Zucchini Cake Recipe”

  1. Lithuania Guy — September 7, 2009 @ 12:36 pm

    This cake looks awesome. I guess it must taste the same too!

  2. Andy — September 7, 2009 @ 3:12 pm

    Your bundt cake pan makes a gorgeous cake! Mine is so plane-jane in comparison. This cake sounds delicious. Looks like I might have to snag some of my neighbor’s zucchini and try it out!

  3. recipe cooker — September 8, 2009 @ 8:08 am

    The glaze look perfect.

  4. JoAnn — September 8, 2009 @ 12:03 pm

    This cake is great with cream cheese icing. You can also make a filling of brown sugar, cinnamon and chopped walnuts and fill half the bunt pan with cake batter layer the filling and then the rest of the cake batter. Delicious cake.

  5. tracieMoo — September 9, 2009 @ 6:10 am

    The cake looks so beautiful covered by glaze. They look like crystal sparkling on the cake. Very nicely done!

  6. m — September 11, 2009 @ 5:11 am

    ah! you’ve used my most hated vegetable in a delicious cake (really, the only way I’ll eat it) and as a bonus you used my favorite bundt pan!

  7. Sook — September 17, 2009 @ 11:40 am

    Ooh this looking amazing! I love zucchini bread but haven’t tried the cake yet. But the frosting looks really good. I will try it sometime! Thanks!

  8. Jude — September 26, 2009 @ 5:47 am

    It looked so good I made it. Very easy and it looks like I spent hours preparing. Wonderful recipe. Thanks

  9. Joni — October 30, 2009 @ 4:08 pm

    This recipe is now a family favorite. It is sooo good warm with vanilla ice cream. Thanks!

  10. Jem — March 11, 2012 @ 6:07 pm

    This is the last recipe on your site list. I just went through all your recipes and made lists for the ingredients I need to make your recipes. Keep up the great work boobby, you have a great blog:)
    Love Jem

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