Zucchini Cake III
Grated zucchini makes the cake from this recipe a lovely and moist cake finished with a simple icing.
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour a tube pan.
Sift together flour cinnamon salt baking powder and baking soda on to a piece of waxed paper.
In a large bowl beat eggs and sugar until light colored.
Mix in oil.
Add sifted ingredients to egg mixture and beat for 2 minutes.
Stir in pineapple chopped nuts vanilla and zucchini.
Mix thoroughly.
Pour batter into prepared pan.
Bake for 80 minutes or until tester inserted in the center of the cake comes out clean.
Cool for 30 minutes.
To Make Glaze: In a small bowl combine the confectioners’ sugar and the milk.
When cake has cooled pour glaze over cake.