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Zucchini Cinnamon Swirl Bundt Cake..........Lesley Pappa
 
Ingredients:
 
3 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
8 oz. cream cheese

2 cups sugar

3 eggs

2 tsp. vanilla extract

1 cup butter - melted and cooled

2 cups zucchini - shredded

 

Swirl

1/3 cup sugar

1 Tbl. cinnamon

 

Cinnamon Glaze

1/2 cup powdered sugar

1/4 tsp. cinnamon

1/4 tsp. vanilla

1 to 2 tsp. milk

Instructions:
 

Pre-heat oven to 350 degrees. Grease and flour Bundt pan.

Cream the cream cheese and sugar on medium speed for 2 minutes.

Add eggs, 1 at a time, mixing for 1 minute after each addition.

Mix in vanilla, pour in melted butter and mix. Beat for 3 minutes on medium speed.

Mix in flour, baking soda, baking powder and cinnamon. Add zucchini and mix.

Stir cinnamon and sugar together in small bowl for the cinnamon swirl.

Pour half of cake batter into Bundt pan. Sprinkle cinnamon swirl mixture over batter. Top with remaining batter.

Bake for 1 hour. Remove from oven and cool for 20 minutes. Turn onto wire rack and cool completely.

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

 

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