With an abundance of zucchini in my kitchen and a desire to use my brand new bundt pan – I thought I would whip up a fun, yet healthy, zucchini cake with a cream cheese drizzle to make Monday dinner fun! It worked. The pretty cake was met with many oohhhh’s and ahhhh’s.
I’ll be honest, although I haven’t tried it, I’m quite certain this recipe would work beautifully as muffins or as a loaf of bread too. I removed the oil from my recipe all together and lessened the sugar- added some honey and I have to tell you – my critics, ummm my family, loved it. I still don’t think I’m the best at drizzling icing (I’m not a fan of icing) but you can work it however you prefer or just dust it with some powdered sugar as another option. Healthy enough to eat for breakfast too!
— Knead to Cook