Zucchini Cake

Easy, moist and delicious Zucchini Cake with pineapple and nuts is passed down from a vintage recipe. Made in a bundt pan and topped with glaze or 10X sugar

Almost thirty-six years ago I was in my cousins wedding. Along with the invitations to her bridal shower, I sent blank recipe cards in hopes of gathering a collection of tried-and-true recipes for the bride as she began her new married life. This recipe came from the grooms Aunt Mary. There were no instructions – just an ingredient list, so I wrote out directions. Zucchini Cake is a dense, rich cake and very moist!

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Making Zucchini Cake

Gather ingredients and, for best results, bring the eggs to room temperature. Drain the pineapple well, using the back of a spoon to press out the juice. Sift the dry ingredients together.

Using a box grater or other grater, shred the zucchini. Blot dry.

Beat together the eggs and sugar until light in color.

Add sifted flour mixture to the egg mixture; beat for 2 minutes.

Add the zucchini, drained pineapple, chopped nuts and vanilla. Stir until well combined.

Pour batter into a well greased and floured Bundt pan; bake until a toothpick inserted into the center comes out clean.

Allow cake to cool for 30 minutes before removing from pan. When completely cool, sprinkle with confectioners sugar or spread with glaze.

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, well drained
1 cup walnuts or pecans, chopped
2 cups zucchini, grated
2 teaspoons vanilla extract

Glaze (optional)

1 cup confectioners sugar
2 tablespoons cream or milk
1/2 teaspoon butter, melted
tiny pinch of salt (optional)

DIRECTIONS:

Preheat 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, with mixer, 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 before removing from pan.

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 spread with glaze, or dust with confectioners sugar, if desired.

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Comments

Miss Jen says
July 22, 2009 at 4:13 pm
Oh my… this looks fabulous, Mrs.H!! 🙂
Your recipes are always SO good!!
I have some Zucchini in my refrigerator
that I wasn't sure what I was going to
do with…. now I know what I will make!
Many Blessings~ Miss Jen
Lor_GPTH says
July 22, 2009 at 1:59 pm
Walking on Sunshine: If you scroll down on my sidebar on the left, you will see I have a link to all of the recipes I have posted. You can copy and paste to a Word document of even to your own email and then just print.
Enjoy all of those zucchini 🙂
Walking on Sunshine... says
July 22, 2009 at 1:48 pm
Looks yummy…AGAIN!! All your recipes look great. Do you have them kept somewhere here on your blog so when I get inspired or have 10 zucchini all at once, I can come here and look them up?? Or are you going to make me write them all down? Just kidding. Hope you have a wonderful day. Like your new profile picture!

Making Zucchini Cake

Zucchini Cake

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