Sassy Mama: Hummingbird Zucchini Bundt Cake

Sassy Mama is showing the News 9 crew how to make a hummingbird zucchini Bundt cake at 4 p.m.

Ingredients:

1. 2 ¼ cups all purpose flour
2. 1 ½ teaspoons baking soda
3. ½ teaspoon baking powder
4. 1 teaspoon cinnamon
5. ½ teaspoon nutmeg
6. ½ teaspoon salt
7. ½ cup vegetable oil
8. ½ cup brown sugar
9. 1 ½ teaspoon vanilla
10. ½ cup sugar
11. 2 large eggs
12. 1 medium zucchini, grated
13. 1 8 ounce can crushed pineapple drain and reserve juice for glaze
14. 1 cup pecans, chopped

Pineapple Glaze:

1. 2 tablespoons butter, melted
2. 2 tablespoons pineapple juice (reserved from the drained crushed pineapple)
3. 1 cup powdered sugar

Directions:

1. Preheat the oven to 350 degrees. 
2. Grease a standard 12 cup Bundt pan with cooking spray, set aside.
3. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. 
4. In a large bowl, whisk together the oil, sugars, vanilla, and eggs. 
5. Stir in the zucchini, drained pineapple, and pecans. 
6. Pour the dry ingredients into the wet and stir until just combined.
7. Pour the batter into the prepared Bundt pan and bake for 40 minutes, or until a toothpick inserted in the middle of the cake comes out clean. 
8. Cool on a wire rack for 10 minutes then remove from the pan and let cool completely.
9. To make the glaze, whisk together the melted butter and pineapple juice. 
10. Add in the powdered sugar and whisk until smooth. 
11. Use a toothpick or skewer to poke holes on the top of the cake then drizzle the glaze over the top.