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Zucchini Cake

1 of

Zucchini Cake III

By: Geri Knoll

"This a lovely, moist cake."

Rate/Review | Read Reviews (109)

3,898 Saves

Servings (Help)

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Original Recipe Yield 1 tube cake

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

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.
Sift together flour, cinnamon, salt, baking powder, and baking soda on to a piece of waxed paper.
In a large bowl, beat eggs and sugar 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 for 80 minutes, or until tester inserted in the center of the cake comes out clean. Cool for 30 minutes.
To Make Glaze: In a small bowl, combine the confectioners' sugar and the milk. When cake has cooled, pour glaze over cake.

Nutritional Information

Amount Per Serving Calories: 439 | Total Fat: 22.9g | Cholesterol: 61mg Powered by ESHA Nutrient Database

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Reviewed on Aug. 29, 2006 by SARAHWILKERSON

This was delicious! I substituted 1/2c applesauce + 1/2c oil and added a cup of raisins. I...

Reviewed on Aug. 14, 2003 by JENREYN

I love this cake! It's very moist. Instead of a tube pan I used a 13x9. Also, I used a cream...

Reviewed on Aug. 31, 2003 by KIMBICA

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I baked this cake yesterday with great results! I made the following changes to the recipe: no...

Reviewed on May 4, 2007 by ButtercupBento

I halved the recipe and baked it in a 8inch round pan for 35 mins, to be honest it could have...

Reviewed on Jul. 17, 2006 by NATUREMAMA1

This is the BEST zucchini cake recipe I've ever discovered. Moist & oh so delicious! Since...

Reviewed on Aug. 19, 2007 by On Oldham Pond

My husband and I loved this cake. I made it pretty much as written, but without nuts. Baked...

Reviewed on Jul. 28, 2004 by KRISTLE

This cake turned out wonderful! Very Moist! I did make it in a 9x13 pan and it turned out...

Reviewed on Mar. 26, 2008 by SUSHI2

Yum. I halved the recipe and baked in a smaller, rectangular pan (~6x11") for 50 minutes. I...

Reviewed on Aug. 22, 2005 by RANTIM

I followed the cake recipe and baked it for 55 minutes. It was nice and moist. Instead of...

Reviewed on Sep. 6, 2006 by SHELLY_R

AWESOME! Super moist, and delicious. I took it to work and it disappeared in 15 minutes. ...

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