Grated zucchini makes the cake from this recipe a lovely and moist cake finished with a simple icing.

Recipe Summary

Servings:
14
Yield:
1 tube cake
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.

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  • Sift together flour, cinnamon, salt, baking powder, and baking soda on to a piece of waxed paper.

  • In a large bowl, beat eggs and sugar 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.

  • Bake for 80 minutes, or until tester inserted in the center of the cake comes out clean. Cool for 30 minutes.

  • To Make Glaze: In a small bowl, combine the confectioners' sugar and the milk. When cake has cooled, pour glaze over cake.

Nutrition Facts

439 calories; protein 5.3g 11% DV; carbohydrates 55.7g 18% DV; fat 22.9g 35% DV; cholesterol 53.3mg 18% DV; sodium 349.2mg 14% DV. Full Nutrition

Reviews (140)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/29/2006
This was delicious! I substituted 1/2c applesauce 1/2c oil and added a cup of raisins. I also baked this in a bundt pan (for 55 min) rather than a tube pan. Glazed this with a cream cheese glaze (2 T cream cheese 2/3 c confectioners sugar 1 T milk 1 tsp vanilla). Read More
(109)

Most helpful critical review

Rating: 1 stars
08/28/2011
I rate this one star because the recipe is flawed in my opinion. I have made many bundt cakes and have never had any problems with the cake sticking to the pan. That said I've made this cake twice and while the flavor is delicious they both deflated in the oven stuck to the pan and fell completely apart by the time I got them out. I believe the pineapple even drained and patted dry is releasing too much liquid and sugar during baking and it's acting like a sticky adhesive. Some more treatment needs to be done to the pineapple or you need to leave it out. Again great flavor but I don't want to be using a spoon to scoop out the other half of the cake from the pan. Read More
(9)
168 Ratings
  • 5 star values: 134
  • 4 star values: 24
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 3
Rating: 5 stars
08/29/2006
This was delicious! I substituted 1/2c applesauce 1/2c oil and added a cup of raisins. I also baked this in a bundt pan (for 55 min) rather than a tube pan. Glazed this with a cream cheese glaze (2 T cream cheese 2/3 c confectioners sugar 1 T milk 1 tsp vanilla). Read More
(109)
Rating: 5 stars
08/14/2003
I love this cake! It's very moist. Instead of a tube pan I used a 13x9. Also, I used a cream cheese frosting to top it off. Yum!!! Read More
(85)
Rating: 5 stars
08/31/2003
I baked this cake yesterday with great results! I made the following changes to the recipe: no pineapple, a little extra zucchini, extra half tsp cinnamon, half-tsps ginger and nutmeg. Also, used a cream cheese glaze. Wow! Very moist and rich. It only needs to be baked about an hour if you use a typical dark ring pan. Perfect for serving for dessert or teatime...just delicious. I kept mine in the fridge and it is still moist the next day (now). We'll see how long it lasts.... Read More
(68)
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Rating: 5 stars
07/17/2006
This is the BEST zucchini cake recipe I've ever discovered. Moist & oh so delicious! Since the summer of '05 I have made this recipe many times with wolderful results. Never changing the cake ingredients I've used various cake pans and made cupcakes too. Like so many others using a tube pan I found my cakes are done before the 80 minutes so keep an eye on yours. I have used Geri's glaze cream cheese icing suggested by others and left it plain. No matter how I have served it family and friends have loved it. I have learned to take a copy of the recipe when I take this cake to gatherings. The pineapple is a terrific addition Geri. Uniced cupcakes/muffins served with Sunday brunch are my personal favorite. The muffins freeze well too. Read More
(34)
Rating: 4 stars
05/04/2007
I halved the recipe and baked it in a 8inch round pan for 35 mins to be honest it could have done with 5 more minutes. Very moist and delicious. I also used the remaining pineapple juice from the can with some confectioner's sugar and drizzled it over the warm cake. Will definately make again but will coat the walnuts in flour as mine all sunk to the bottom and peel the zucchini as the green flecks are a bit off putting. Thank you! Read More
(34)
Rating: 5 stars
08/19/2007
My husband and I loved this cake. I made it pretty much as written, but without nuts. Baked it in a 10" Bundt pan for 60 minutes...let it stand in the pan for 10 minutes before turning it out...popped out perfectly! (That part always makes me nervous.) Glazed it with a fairly thick glaze consisting of 2 tablespoons cream cheese, 3/4 cup powdered sugar, 1 tablespoon pineapple juice, and 1 teaspoon vanilla. It was so pretty I submitted a picture, which is now under review, so we'll see if it ever shows up. :) Thanks for a delicious way to use zucchini! Read More
(31)
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Rating: 5 stars
07/28/2004
This cake turned out wonderful! Very Moist! I did make it in a 9x13 pan and it turned out fine. I omitted the glaze and made a cream cheese frosting. Delicious! Read More
(20)
Rating: 4 stars
08/23/2005
I followed the cake recipe and baked it for 55 minutes. It was nice and moist. Instead of glazing it I made a cream cheese frosting using 4 oz light cream cheese 1 1/2 cups icing sugar and 2 tsp of the pineapple juice. Read More
(14)
Rating: 5 stars
03/26/2008
Yum. I halved the recipe and baked in a smaller rectangular pan ( 6x11") for 50 minutes. I replaced half the oil with apple sauce and did not bother with the glaze. I'm eating the cake right now (not paying much attention to the "let cool" instruction) and finding it a little sweet. I will cut the sugar to 3/4 cup. Otherwise it's moist and delicious! (Update: half the recipe makes 12 medium muffins. Bake for 25 mins.) Read More
(13)
Rating: 1 stars
08/28/2011
I rate this one star because the recipe is flawed in my opinion. I have made many bundt cakes and have never had any problems with the cake sticking to the pan. That said I've made this cake twice and while the flavor is delicious they both deflated in the oven stuck to the pan and fell completely apart by the time I got them out. I believe the pineapple even drained and patted dry is releasing too much liquid and sugar during baking and it's acting like a sticky adhesive. Some more treatment needs to be done to the pineapple or you need to leave it out. Again great flavor but I don't want to be using a spoon to scoop out the other half of the cake from the pan. Read More
(9)