Zucchini, Pineapple and Walnut Cake

Zucchini, Pineapple and Walnut Cake


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.

Geri Knoll

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

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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