Zucchini Bundt Cake

Ingredients

For 14 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. 1.Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a Bundt or tube pan.
2. 2.Sift flour, cinnamon, baking powder, baking soda, and salt together onto a piece of waxed paper. Set aside.
3. 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. 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. 5.Whisk confectioners' sugar and milk together in a small bowl until smooth and runny; pour over cooled cake.