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Coconut Pecan Zucchini Bundt Cake
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Description
This super moist zucchini cake is perfect as a coffee cake. This is a terrific way to use up the zucchini surplus. To lighten the cake at times, I have substituted half the oil for applesauce.
Ingredients
- FOR THE CAKE:
- 2-½ cups Flour
- 1 Tablespoon Cinnamon
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- ¼ teaspoons Baking Powder
- 3 Eggs
- 1-¼ cup Sugar
- 1 cup Oil
- 1 Tablespoon Vanilla
- 2 cups Shredded Zucchini
- 1 tub 14.5 Ounce Premade Coconut Pecan Frosting
- FOR THE GLAZE:
- 1 cup Powdered Sugar
- 1 Tablespoon Melted Butter
- 1 teaspoon Milk (may Need Up To 2 Teaspoons)
- 1 ounce, fluid Melted Chocolate (optional)
Preparation
For the cake:
Mix all of the the dry ingredients (flour through baking powder on the above list). Set aside.
In a large bowl, beat the eggs. Add sugar. Stir in oil, vanilla, zucchini and the frosting. Add dry ingredients. Mix well.
Put the batter in a well greased and floured bundt pan. Bake at 325F for 60-70 minutes. Cool in the pan for 30 minutes then remove cake from pan. Cool completely, then glaze.
For the glaze: Mix the powdered sugar, butter and milk until it is the right consistency to glaze. Add melted chocolate if desired.
Enjoy!
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