Gingerbread Spiced Zucchini Cake With A Vanilla Cream Cheese Glaze
This is a moist, perfectly spiced cake made with one of the most popular summer vegetables - fresh zucchini. Our Gingerbread Spice and True Cinnamon provide the sweet spice flavors for this wonderful cake. Served with a vanilla cream cheese glaze, this cake is 'over the top' special and is sure to become a seasonal favorite.
Ingredients For The Cake:
1 cup granulated sugar
1/2 cup (packed) brown sugar
4 large eggs
1 cup vegetable oil
3 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp True Cinnamon
1 Tblspn Gingerbread Spice
3 cups grated fresh zucchini
1 cup (drained) crushed pineapple
Directions For The Cake: Preheat oven to 350 degrees & spray (with cooking spray) a bundt cake pan. Cream together the sugars and the eggs. Add the oil and mix to combine. Add the flour, baking soda, baking powder, spices, and salt and blend until fully incorporated. Fold in the zucchini and the pineapple. Pour the batter into the prepared bundt pan and bake in the preheated oven for about an hour or until a knife inserted into the center comes out clean. Cool slightly and turn onto a serving plate. Glaze the cake while still warm.
Ingredients and Directions For The Glaze: Mix together the below ingredients until smooth and the desired glaze consistency for pouring over the cake.
4 ounces softened cream cheese
4 ounces softened butter
1 cup sifted powdered sugar
1 tsp vanilla extract
1/4 - 1/3 cup Milk (or Vanilla Coffeemate Liquid Creamer)
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