Ingredients

• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 4 large eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 2 cups grated zucchini
• 1 , 8 ounce
• 1 cup chopped walnuts
• 2 teaspoons vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a Bundt or tube pan.
2. 2 Sift flour, cinnamon, baking powder, baking soda, and salt together onto a piece of waxed paper. Set aside.
3. 3 Beat eggs and sugar in a large bowl until light colored. Mix in oil. Add flour mixture and beat for 2 minutes. Stir in zucchini, pineapple, nuts, and vanilla; mix thoroughly. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, about 1 hour and 20 minutes. Cool for 30 minutes before inverting onto a plate. Let cool completely on a wire rack.
5. 5 Make glaze: Whisk confectioners' sugar and milk together in a small bowl until smooth and runny.
6. 6 Pour glaze over cooled cake.

Nutrition per serving