Description
Super moist Pineapple Zucchini Bundt Cake made with grated zucchini, crushed pineapple, warm spices, and finished with a sweet pineapple glaze.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 medium zucchini, grated
- 1 8-ounce can crushed pineapple, drained and juice reserved
- 2 tablespoons butter, melted
- 2 tablespoons pineapple juice
- 1 cup powdered sugar
Instructions
- Preheat oven to 350°F and grease a 12-cup Bundt pan.
- Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Whisk oil, brown sugar, granulated sugar, and eggs in a large bowl.
- Stir in grated zucchini and drained pineapple.
- Add dry ingredients to wet ingredients and mix until just combined.
- Pour batter into prepared Bundt pan.
- Bake for 40 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
- Whisk melted butter, pineapple juice, and powdered sugar until smooth.
- Poke holes in cooled cake and drizzle glaze over the top.
Notes
- Drain pineapple well before adding to batter.
- Store in an airtight container in the refrigerator for up to one week.
- Freeze individual slices for up to three months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 227
- Sugar: 19
- Sodium: 210
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 3
- Cholesterol: 28