This a lovely, moist cake.

Zucchini Cake III


  • 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


1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.

2 Sift together flour, cinnamon, salt, baking powder, and baking soda on to a piece of waxed paper.

3 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.

4 Bake for 80 minutes, or until tester inserted in the center of the cake comes out clean. Cool for 30 minutes.

5 To Make Glaze: In a small bowl, combine the confectioners’ sugar and the milk. When cake has cooled, pour glaze over cake.


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