Zucchini Bundt Cake

• Vegetarian

• Produce

  • 1 1/2 cup Zucchini

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1 1/2 cup All-purpose flour
  • 3/4 tsp Baking powder
  • 3/4 tsp Baking soda
  • 3 1/2 tsp Cinnamon
  • 1 1/2 cup Granulated sugar
  • 1/2 tsp Kosher salt
  • 3 cup Powdered sugar

• Oils & Vinegars

  • 3/4 cup Canola oil

• Dairy

  • 1/4 cup Milk

Found on shugarysweets.com

Ingredients

• 1 1/2 cup granulated sugar
• 3/4 cup canola oil
• 3 large eggs
• 1 1/2 cup all-purpose flour
• 3/4 tsp baking soda
• 3/4 tsp baking powder
• 1 1/2 tsp cinnamon
• 1/2 tsp kosher salt
• 1 1/2 cup shredded zucchini
• 3 cup powdered sugar
• 2 tsp cinnamon
• 1/4 cup milk (I use skim/fat free)

Directions

• Preheat oven to 325 degree F. Spray a 12 cup bundt pan with baking spray. Set aside. In a large mixing bowl, beat sugar, oil and eggs until blended. Add in flour, baking soda, baking powder, cinnamon and salt. Beat for 2-3 minutes. Fold in shredded zucchini. Pour into prepared bundt pan. Bake for 55-60 minutes. Remove and cool in pan 5 minutes. Invert onto a cake plate and cool completely before adding glaze. For the glaze, whisk together the sugar, cinnamon and milk until smooth. Drizzle over cake, allowing the excess to be added to the center hole (this can be used to drizzle over individual slices, or slurped up with a finger, haha). Slice and enjoy!