This cake is another great way to use up zucchini.  It is a dense, lightly spiced, yellow cake full of zucchini and topped with cream cheese icing.  Like most bread and cake recipes, you really can’t tell
there is zucchini in it. There is only 1/4 cup of oil in the entire cake and since it is loaded with Greek yogurt, you could always have it for breakfast too:)

Ingredients:

Cake

• 1 yellow cake mix
• 1 (3.4 oz.) box vanilla instant pudding mix
• 1 1/2 tsp. cinnamon
• 1/2 tsp. ground nutmeg
• pinch of ground cloves
• 1/4 tsp. salt
• 1/2 c. water
• 1/4 c. vegetable oil
• 1 c. non-fat plain Greek yogurt (or sour cream)
• 4 eggs
• 2 c. grated zucchini

Cream Cheese Glaze

• 4 oz. cream cheese
• 1 c. powdered sugar
• 2 tsp. vanilla
• Milk, enough to reach desired consistency

Directions:

Preheat oven to 350 degrees.  Grease and flour a bundt pan; set aside.  In a large bowl combine all of the cake ingredients, except the zucchini.  Using a hand-mixer, beat until smooth and creamy; about 2 minutes.  Fold in the grated zucchini.  Spread batter evenly into the greased bundt pan and bake for 60 minutes or until top springs back when lightly touched.  Cool in pan 15-20 minutes, then invert to a wire rack and cool completely.  When cooled, top with glaze.

For the glaze:  Place cream cheese in a medium glass bowl and microwave 20-30 seconds or until very soft.  Stir until smooth.  Add powdered sugar, vanilla and 1 Tablespoon of milk.  Stir together until creamy.  Add a little more milk, if needed, to reach desired glaze consistency.  Drizzle over cooled cake.

Recipe from Eat Cake for Dinner