Cinnamon Swirl Zucchini Bundt Cake

By srumbel

This cake was a pure work of imagination. I started with a base Zucchini Bundt Cake, took the cinnamon swirl idea from this fabulous Cinnamon Swirl Banana Bread and then topped it with the cinnamon glaze inspired by the Cinnamon Frosted Zucchini Bars!

from julieseatsandtreats

Ingredients

• 3 c. all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 8 oz cream cheese, softened
• 2 c. sugar
• 3 eggs
• 2 tsp vanilla extract
• 1 c. butter, melted and cooled
• 2 c. zucchini, shredded
• Swirl
• 1/3 c. sugar
• 1 Tbsp cinnamon
• Cinnamon Glaze
• 1/2 c. powdered sugar
• 1/4 tsp cinnamon
• 1/4 tsp vanilla
• 1-2 tsp milk

Preparation

Step 1

Preheat oven to 350 degrees. Grease and flour a bundt pan.
Cream the cream cheese and sugar on medium speed for 2 minutes. Add eggs one at a time, mixing for one minute after each addition. Mix in vanilla. Pour in melted butter and mix. Beat for 3 minutes with mixer on medium-high.
Mix in flour, baking soda, baking powder, salt and cinnamon until just incorporated. Add zucchini and mix.
Stir cinnamon and sugar together in small bowl for cinnamon swirl.
Pour half of cake batter into prepared bundt pan. Sprinkle cinnamon swirl mixture over batter. Top with the rest of the batter.
Bake for 1 hour or until cake test done. Remove from oven and cool for 20 minutes. Then turn onto a wire rack and let it cool completely.
Mix glaze ingredients together in small bowl. You want this to be a little thicker so it doesn't run down the cake. Add more milk if you want it thinner.
Drizzle glaze over cake.