Zucchini Bundt Cake

Grated zucchini and pineapple makes this Bundt cake lovely and moist. I like to decorate it with a simple sweet 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, drained

1 cup chopped walnuts

2 cups grated zucchini

2 teaspoons vanilla extract

1 cup confectioners' sugar

2 tablespoons milk

Directions

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

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

Beat eggs and sugar in a large bowl 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 in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour and 20 minutes. Cool for 30 minutes.

To make glaze: Combine confectioners' sugar and milk in a small bowl until smooth and runny. When cake has cooled, pour glaze over cake.