Description
Super moist bundt cake made with grated zucchini, crushed pineapple, warm spices, and a sweet pineapple glaze.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 medium zucchini, grated
- 1 (8-ounce) can crushed pineapple, drained with juice reserved
- 2 tablespoons butter, melted
- 2 tablespoons pineapple juice
- 1 cup powdered sugar
Instructions
- Preheat oven to 350°F and grease a 12-cup bundt pan.
- Whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Whisk oil, brown sugar, granulated sugar, and eggs in a large bowl.
- Stir in grated zucchini and drained pineapple.
- Mix dry ingredients into wet ingredients until just combined.
- Pour batter into prepared pan.
- Bake for 40 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
- Whisk melted butter, pineapple juice, and powdered sugar for glaze.
- Poke small holes in cooled cake and drizzle glaze over top.
- Allow glaze to set before serving.
Notes
- Refrigerate in an airtight container for up to 1 week.
- Flavor improves after resting overnight.
- Freeze individual slices for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 227
- Sugar: 20
- Sodium: 180
- Fat: 9
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 1
- Protein: 3
- Cholesterol: 29