Moist Zucchini Bundt Cake Recipe with Pineapple

Ingredients

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

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Prepare a Bundt or tube pan by greasing and flouring it.
2. Sift together the flour, cinnamon, baking powder, baking soda, and salt onto a sheet of waxed paper. Set aside for later.
3. In a large bowl, use an electric mixer to beat together the white sugar and eggs until the mixture becomes light in color. Beat in the oil. Gradually add the flour mixture and beat for 2 minutes. Stir in the zucchini, walnuts, pineapple, and vanilla extract until everything is well combined. Pour the batter into your prepared pan.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 1 hour and 20 minutes. Allow the cake to cool in the pan for 30 minutes before inverting it onto a plate. Then, let it cool completely on a wire rack.
5. In a small bowl, whisk together the confectioners' sugar and milk until you achieve a smooth and runny glaze. Pour the glaze over the cooled cake.

Nutrition

• Calories: 439 kcal
• Fat Content: 23 g
• Fiber Content: 2 g
• Sugar Content: 40 g
• Sodium Content: 349 mg
• Protein Content: 5 g
• Cholesterol Content: 53 mg
• Carbohydrate Content: 56 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g