Zucchini Bundt Cake

Name: Zucchini Bundt Cake
Total time: 95
Yield: 14
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

Recipe by Geri Knoll from allrecipes.com

Dessert,Cake 2 Hr. 35 Mins.

Ingredients

14 servings

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4 eggs
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2 cups white sugar
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1 cup vegetable oil
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2 cups all-purpose flour
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2 teaspoons ground cinnamon
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1 teaspoon salt
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2 teaspoons baking powder

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1 teaspoon baking soda
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1 (8 ounce) can crushed pineapple, drained
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1 cup chopped walnuts
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2 cups grated zucchini
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2 teaspoons vanilla extract
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1 cup confectioners' sugar
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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.