Zucchini, Pineapple and Walnut Cake

    Zucchini, Pineapple and Walnut Cake

    (162)
    3saves
    1hour40min


    151 people made this

    This a lovely cake that is moist as a result of the zucchini and fruity pineapple. Feel free to get a little inventive; remove the walnuts; replace with sultanas or raisins etc.

    Ingredients
    Serves: 14 

    • 2 cups (250g) plain flour
    • 2 teaspoons ground cinnamon
    • 1 teaspoon salt
    • 2 teaspoons baking powder
    • 1 teaspoon bicarb soda
    • 4 eggs
    • 400g white sugar
    • 1 cup (250ml) vegetable oil
    • 225g crushed pineapple, drained
    • 1 cup (115g) chopped walnuts
    • 2 teaspoons vanilla essence
    • 2 cups (250g) grated zucchini
    • Glaze
    • 1 cup (120g) icing sugar
    • 2 tablespoons milk

    Directions
    Preparation:20min  ›  Cook:1hour20min  ›  Ready in:1hour40min 

    1. Preheat oven to 180 degrees C. Grease and flour a ring tin.
    2. Sift together flour, cinnamon, salt, baking powder and bicarb soda on to a piece of waxed paper.
    3. In a large bowl, beat eggs and sugar until light coloured. Mix in oil. Add sifted ingredients to egg mixture and beat for 2 minutes. Stir in pineapple, chopped walnuts, vanilla and zucchini. Mix thoroughly. Pour batter into prepared pan.
    4. Bake for 80 minutes, or until a skewer inserted in the centre of the cake comes out clean. Cool for 30 minutes.
    5. To make glaze: In a small bowl, combine the icing sugar and the milk. When cake has cooled, drizzle the glaze over cake.
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    Reviews and Ratings
    Global Ratings:
    (162)

    Reviews in English (157)

    by
    96

    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).  -  29 Aug 2006  (Review from Allrecipes USA and Canada)

    by
    80

    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!!!  -  01 Sep 2000  (Review from Allrecipes USA and Canada)

    by
    64

    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....  -  01 Nov 2002  (Review from Allrecipes USA and Canada)

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