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Spiced Zucchini Bundt Cake..........Lesley Pappa
 
Ingredients:
 

2 cups zucchini - grated - some moisture squeezed out

3/4 cup unsalted butter- melted

1/4 cup milk

2 tsp. vanilla extract

3 eggs

2 3/4 cups all-purpose flour

1 TBL. and 1/4 tsp. baking powder

1 1/4 tsp. baking soda

1 tsp. salt

2 tsp. cinnamon

1/8 tsp. nutmeg

1/8 tsp. ground ginger

1 1/3 cups sugar

 

Glaze

2 cups powdered sugar

1/4 - 1/2 tsp. cinnamon

3-4 TBL. milk. Adjust according to how thick you want the glaze

Instructions:
 

Pre-heat oven to 350 degrees. Grease a 10" Bundt pan with cooking spray or butter.

Grate zucchini and wring out some of the moisture. You don't have to get all the moisture out, just some.

In a small mixing bowl, combine zucchini, melted butter, milk, vanilla and eggs. Mix well.

In a separate large mixing bowl, whisk together flour, baking soda, baking powder, salt, sugar and spices.

Pour the wet ingredients into the dry ingredients. Combine.

IMPORTANT: When combining, avoid over stirring. Just mix until the dry ingredients start to dissolve into the wet.

Pour batter into the Bundt pan and spread evenly with a spatula or a spoon.

Bake for 45 minutes.

Remove from oven and cool on a wire rack.

Flip cake over onto a plate.

Mix glaze ingredients in small bowl. Drizzle glaze over cake.

 

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