Zucchini Bundt Cake

Name: Zucchini Bundt Cake
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 2 h 5 min
Yield: 14 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons ground cinnamon; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 2 cups white sugar; 4 eggs; 1 cup vegetable oil; 2 cups grated zucchini; 1 cup chopped walnuts; 1 (8 ounce) can crushed pineapple, drained; 2 teaspoons vanilla extract; 1 cup confectioners' sugar; 2 tablespoons milk

Total time: 2 h 5
servings: 14 servings
Dish type: Dessert

Contains tree nutsContains glutenContains milkContains eggsVegetarianPescatarianPork-freeAlcohol-freeKosher : to verifyHalal : to verify

Prep

15 min

Cook

1 h 20

Total time

2 h 5

Ingredients

servings

2 tasse all-purpose flour
2 c. à café ground cinnamon
2 c. à café baking powder
1 c. à café baking soda
1 c. à café salt
2 tasse white sugar
4 eggs
1 tasse vegetable oil
2 tasse grated zucchini
1 tasse chopped walnuts
1 (8 ounce) can crushed pineapple, drained
2 c. à café vanilla extract
1 tasse confectioners' sugar
2 c. à soupe milk

Method

1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a Bundt or tube pan.
2
Sift flour, cinnamon, baking powder, baking soda, and salt together onto a piece of waxed paper. Set aside.
3
Beat white sugar and eggs together in a large bowl with an electric mixer until light colored; beat in oil. Add flour mixture; beat for 2 minutes. Stir in zucchini, walnuts, pineapple, and vanilla; mix thoroughly. Pour batter into the prepared pan.
4
Bake in the preheated oven until a toothpick inserted into center comes out clean, about 1 hour 20 minutes. Cool in the pan for 30 minutes before inverting onto a plate, then cool completely on a wire rack.
5
Whisk confectioners' sugar and milk together in a small bowl until smooth and runny; pour over cooled cake.

Nutrition

calories: 439 kcal
fatContent: 23 g
fiberContent: 2 g
sugarContent: 40 g
sodiumContent: 349 mg
proteinContent: 5 g
cholesterolContent: 53 mg
carbohydrateContent: 56 g
saturatedFatContent: 3 g
unsaturatedFatContent: 0 g

Indicative values from the source, for the original recipe.

Source : allrecipes

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