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!

cake

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

3 eggs

2 teaspoons vanilla

1 cup (2 sticks) butter, melted and cooled

2 cups ground or shredded zucchini

cinnamon swirl

1/3 cup sugar

1 tablespoon cinnamon

cinnamon glaze

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

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