Who else has a surplus of zucchini sitting around during the gardening season?
& who doesn't love a Bundt cake? I am not sure why they are so "in" right now, but I don't hate it.
It also is allllmost fall. I am just itching for all things fall, & the taste of this cake with the cream cheese has the flavor of fall packed in it.
Lets get to it.
Preheat your over to 350.
Butter & flour your bundt pan.
In a medium size bowl mix your flour, baking soda, baking powder, salt & cinnamon. Don't be shy with the cinnamon. You can never have too much. add a extra shake if that's your thing.
Next in your mixer, cream the cream cheese, and sugar until its well mixed. Then, add in your eggs one at a time. *extra flavor, if you like banana bread, only add 2 eggs & a half of a ripe banana mashed up, gives the best hint of a banana in this cake. If you don't like banana stick with the 3 eggs* Mix vanilla & pour in melted butter. Speed up your mixer for about 3 mins or when it all nice & mixed in.
Reduce the speed & add in all the flour til it's juuuuuuuuuust mixed. Then take it from the mixer & with a spatula fold in the shredded zucchini. It will be real thick, don't worry! Add the batter into the prepared pan & bake for 45 mins or until a toothpick comes out nice & clean.
Let it cool down & top with cream cheese frosting!!