Ingredients
Scale
- 4 eggs
- 2 cups white sugar
- 1 cup of vegetable oil
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 (8 ounces) can crushed pineapple (drained)
- 1 cup walnuts (chopped)
- 2 cups zucchini (grated)
- 2 teaspoons vanilla extract
- Glaze-
- 1 cup confectioners sugar
- 2 tablespoons milk
Instructions
- Pre-heat the oven to 350 degrees. Grease and flour a Bundt cake pan.
- In a bowl sift together flour, cinnamon, salt, baking powder, and baking soda.
- 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.
- 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.
- 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 the cake is cooled pour glaze over the top.