Zucchini Bundt Cake

Last year our garden produced so much zucchini, I tried to develop a recipe for zucchini bread, but I thought that this was even better.  Plus, it's the one way that my kids will eat zucchini and actually like it.

Ingredients

Filling

½ c packed brown sugar

1/3 c dried cranberries

1 tbs cinnamon

½ tsp allspice

Cake

3 c flour

1 ¼ c granulated sugar

3 tsp b powder

1 tsp b soda
1 tsp cinnamon

½ tsp salt

1/2 c soy vanilla yogurt
1/2 c applesauce

1/2 c soymilk plus 1 tbs vinegar
1/3 c canola oil

1 tbs vanilla

2 c shredded zucchini

Glaze

¾ c confectioner’s sugar

2 tsp vanilla soy milk

1 tsp vanilla extract

Shred zucchini in a food processor.  Place shredded zucchini on paper towels to absorb water and let stand for 5 – 10 minutes.

Combine brown sugar, dried fruit, cinnamon, and allspice in a bowl and set aside.

Combine flour, sugar, baking powder and soda, and salt in a large bowl.  Make a well in the center.  Mix together the wet ingredients in a medium bowl and pour into the well in the flour mixture.  Add zucchini and stir until just mixed. 

Coat a bundt pan with shortening and flour lightly.  Spoon 1/3 of batter into the pan.  Sprinkle in ½ of the brown sugar mixture.  Spoon ½ of the batter into the pan, add the remaining brown sugar mixture.  Spoon in a final layer of batter. 

Bake at 350 preheated oven for 1 hour and 5 minutes.  Cool 10 minutes on a rack and remove from pan.  Mix powdered sugar soy milk, vanilla and drizzle over the top.  Serve warm. 

Variation:  Zucchini Bread

Just make the cake part of the recipe and bake in 2 greased loaf pans for 40 - 45 minutes at 350 degrees.