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.
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)
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)
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)