Moist Zucchini Bundt Cake with Pineapple and Walnuts

Follow our step-by-step guide on how to make Moist Zucchini Bundt Cake with Pineapple and Walnuts.

1. Step 1

   Start by preheating your oven to a cozy 350°F (175°C).

2. Step 2

   To ensure your cake slides out effortlessly, take a moment to grease and flour a Bundt or tube pan.

3. Step 3

   In a separate bowl, sift together the flour, cinnamon, salt, baking powder, and baking soda, then set this delightful mix aside.

4. Step 4

   Now, grab a large mixing bowl and beat the eggs and sugar together until the mixture turns a lovely light color.

5. Step 5

   Slowly drizzle in the vegetable oil, mixing until everything is beautifully combined.

6. Step 6

   Next, gently fold in the sifted dry ingredients into the egg mixture, beating for about two minutes until the batter is smooth and inviting.

7. Step 7

   It’s time to add some flavor! Fold in the drained crushed pineapple, chopped walnuts, vanilla extract, and freshly grated zucchini, mixing until all the ingredients are evenly blended.

8. Step 8

   Pour this luscious batter into your prepared Bundt pan, smoothing the top with a spatula to create a lovely surface.

9. Step 9

   Place the pan in your preheated oven and let it bake for about 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean, signaling that your cake is ready.

10. Step 10

    Once baked, allow the cake to cool in the pan for about 30 minutes, letting the delicious aroma fill your kitchen.

11. Step 11

    After that, carefully transfer it to a wire rack to cool completely.

12. Step 12

    While your cake cools, let’s whip up a simple glaze! In a small bowl, mix together confectioners' sugar and milk until you achieve a smooth, runny consistency.

13. Step 13

    Once your cake has cooled down, drizzle the glaze over the top, adding a sweet finishing touch.

14. Step 14

    Enjoy every bite of this delightful creation!.