Bob’s dad is in town this week visiting from California so we gathered all the grand kids together that live in Utah and had a big family dinner on Sunday. My garden is just about done but there were a few zucchini left so I made this cake for dessert. It was great, amped up zucchini bread!
3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
8 oz cream cheese, softened
2 cups sugar
2 teaspoons vanilla
1 cup (2 sticks) butter, melted and cooled
2 cups ground or shredded zucchini
1/3 cup sugar
1 tablespoon cinnamon
1 cup powdered sugar
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
2 – 4 teaspoons milk
1 Preheat oven to 325. Spray bundt or tube pan with cooking spray for baking.
2 For cake, whisk together flour, baking soda, baking powder, salt and cinnamon.
3 Beat cream cheese and sugar on medium for 2 minutes. Add eggs 1 at a time, mixing for 1 minute after each addition. Mix in vanilla then melted butter. Beat for 3 minutes on medium high.
4 Carefully mix in flour mixture and then zucchini just until incorporated.
5 For cinnamon swirl, stir together sugar and cinnamon.
6 Pour half cake batter into prepared pan and sprinkle cinnamon swirl evenly over top. Pour and spread rest of batter carefully over the swirl.
7 Bake for 1 hour or until cake tester inserted in near center comes out clean. Remove from oven and cool 15 minutes in pan before removing to serving platter. Cool completely.
8 For the glaze, mix together all ingredients with whisk and drizzle over cake.
recipe from If You Give a Blonde a Kitchen