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Zucchini bundt cake Recipe

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Zucchini bundt cake image


This recipe for Zucchini bundt cake, by , is from Nana's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Elizabeth Albert-Peacock


1 1/2 cup granulated sugar
3/4 cup canola oil
3 large eggs

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)
Add some nuts for more flavor

1. Preheat oven to 325 degree F. Spray a 12 cup bundt pan with baking spray. Set aside.
2. 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.
3. Fold in shredded zucchini. Pour into prepared bundt pan.
4. Bake for 55-60 minutes. Remove and cool in pan 5 minutes. Invert onto a cake plate and cool completely before adding glaze.
5. 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).
6. Slice and enjoy!

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
15 minutes and an hour to bake
Personal Notes:
Personal Notes:
I love this recipe, so great with fresh zucchini from the garden! The cinnamon frosting is a real compliment to the
cake. A great one for company!
Jake, Sydney and Jordyn on Jordyn's first communion! We had a great weekend in Wading River!




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