Pineapple Zucchini Cake With Cream Cheese Frosting Recipes

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ZUCCHINI CAKE III



Zucchini Cake III image

Grated zucchini makes the cake from this recipe a lovely and moist cake finished with a simple icing.

Provided by Geri Knoll

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 14

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 439.4 calories, Carbohydrate 55.7 g, Cholesterol 53.3 mg, Fat 22.9 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 3.1 g, Sodium 349.2 mg, Sugar 40.1 g

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