Zucchini Cake
- Source
- Recipe Keeper (handwritten, pp. 150-151)
- Cook
- 350°F, 80 min
Ingredients
- 4 eggs
- 2 cups white sugar
- 1 cup vegetable oil
- 2 cups all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 1 (8 oz) can crushed pineapple, drained
- 1 cup chopped walnuts
- 2 cups grated zucchini
- 2 tsp vanilla extract
Glaze
- 1 cup confectioners’ sugar
- 2 Tbsp milk
Steps
- Preheat oven to 350°F. Grease and flour a tube pan.
- Sift together the flour, cinnamon, salt, baking powder, and baking soda onto a piece of wax paper.
- In a large bowl, beat the eggs and sugar until light colored.
- Mix in the oil.
- Add the sifted ingredients to the egg mixture and beat for 2 min.
- Stir in the pineapple, walnuts, vanilla, and zucchini; mix thoroughly.
- Pour the batter into the prepared pan.
- Bake for 80 min, or until a tester in the center of the cake comes out clean. Cool for 30 min.
- To make the glaze: in a small bowl, combine the confectioners’ sugar and milk. When the cake is cold, pour the glaze over the cake.
