Cinnamon Swirl Zucchini Bundt Cake
Cinnamon Swirl Zucchini Bundt Cake ~ A fabulously moist zucchini cake with a cinnamon swirl and topped with a cinnamon glaze!
- 3 c. all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 8 oz cream cheese softened
- 2 c. sugar
- 3 eggs
- 2 tsp vanilla extract
- 1 c. butter melted and cooled
- 2 c. zucchini shredded
- 1/3 c. sugar
- 1 Tbsp cinnamon
- 1/2 c. powdered sugar
- 1/4 tsp cinnamon
- 1/4 tsp vanilla
- 1-2 tsp milk
Preheat oven to 350 degrees. Grease and flour a bundt pan.
Cream the cream cheese and sugar on medium speed for 2 minutes. Add eggs one at a time, mixing for one minute after each addition. Mix in vanilla. Pour in melted butter and mix. Beat for 3 minutes with mixer on medium-high.
Mix in flour, baking soda, baking powder and cinnamon until just incorporated. Add zucchini and mix.
Stir cinnamon and sugar together in small bowl for cinnamon swirl.
Pour half of cake batter into prepared bundt pan. Sprinkle cinnamon swirl mixture over batter. Top with the rest of the batter.
Bake for 1 hour or until cake test done. Remove from oven and cool for 20 minutes. Then turn onto a wire rack and let it cool completely.
Mix glaze ingredients together in small bowl. You want this to be a little thicker so it doesn't run down the cake. Add more milk if you want it thinner.
Drizzle glaze over cake.
Serving: 1g | Calories: 498kcal | Carbohydrates: 78g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 78mg | Sodium: 245mg | Potassium: 174mg | Fiber: 1g | Sugar: 43g | Vitamin A: 665IU | Vitamin C: 5.3mg | Calcium: 47mg | Iron: 2.4mg