Recipe Details
Ingredients
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4eggs
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2cupswhite sugar
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1cupvegetable oil
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2cupsall-purpose flour
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2teaspoonsground cinnamon
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1teaspoonsalt
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2teaspoonsbaking powder
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1teaspoonbaking soda
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1(8 ounce) cancrushed pineapple, drained
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1cupchopped walnuts
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2cupsgrated zucchini
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2teaspoonsvanilla extract
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1cupconfectioners’ sugar
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2tablespoonsmilk
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a Bundt or tube pan.
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Sift flour, cinnamon, salt, baking powder, and baking soda on to a piece of waxed paper.
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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.
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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.
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To make glaze: Combine confectioners’ sugar and milk in a small bowl until smooth and runny. When cake has cooled, pour glaze over cake.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe14 | |
| Calories439 | |
| % Daily Value * | |
| Total Fat 23g |
29% |
| Saturated Fat 3g |
16% |
| Cholesterol 53mg |
18% |
| Sodium 349mg |
15% |
| Total Carbohydrate 56g |
20% |
| Dietary Fiber 2g |
5% |
| Total Sugars 40g |
|
| Protein 5g |
11% |
| Vitamin C 5mg |
5% |
| Calcium 68mg |
5% |
| Iron 2mg |
8% |
| Potassium 148mg |
3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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