Zucchini Cake
- prep time:
- 40 minutes
- cook time:
- 1 hour, 20 minutes
- total time:
- 2 hours
- other time:
- 30 minutes - Cool on rack
Makes 6 servings
Mary Goss
Can you ever have enough recipes that use zucchini??? As I recall, this is a wonderfully moist cake. You might even say it’s healthy since it has a vegetable in it!
ingredients
- 4 eggs
- 2 C sugar
- 1 C vegetable oil
- 2 C flour
- 2 tsp cinnamon
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp baking soda
- 1 can (8 1/4 oz) drained crushed pineapple
- 1 C chopped walnuts
- 2 tsp vanilla
- 2 C unpeeled, raw, grated zucchini
- FROSTING:
- 1 C confectioner’s sugar
- 1 T milk
directions
- 1
In large bowl, beat eggs & sugar until lightly colored. Add vegetable oil & beat.
- 2
In a separate bowl, sift flour, cinnamon, baking powder, salt & baking soda. Add to egg mixture & beat 2 minutes.
- 3
Stir in crushed pineapple, walnuts, vanilla & zucchini. Mix thoroughly
- 4
Pour into well greased & floured 10" tube pan or bundt pan. Bake. Cool on rack.
- 5
FROSTING:
- 6
Blend confectioner’s sugar with milk. Drizzle over cooled cake.
notes
From my 1970's recipe box. Contributor unknown.
Source: Mary
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