Zucchini Pineapple Cake - cooking recipe

Ingredients

4 eggs
2 cups sugar
1 cup vegetable oil
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 (8 1/4 ounce) can crushed pineapple (well drained)
1 cup finely chopped walnuts
2 teaspoons pure vanilla extract
2 cups raw grated zucchini (squeezed in a paper towel)
Glaze
1 cup confectioners' sugar
1 tablespoon milk

Preparation

Grease and flour a 10 inch tube pan.
Preheat oven to 350F Beat egg and sugar until lightly colored yellow Add oil and beat well.
Sift flour, leavenings and spices into egg mixture and beat 2 minutes.
Stir in pineapple, nuts, vanilla and zucchini.
Pour batter into pan.
Bake 1 hr 20 minutes Cool on rack 30 minutes Loosen cake from sides of pan.
Invert on a cake rack to cook completely.
Glaze: 1 c.
conf.
sugar and 1 tbls.
milk.
mix well and pour over cooled cake.