Zucchini Spice Bundt Cake

By GinnyG

Ingredients

• 1 pkg spice or carrot cake mix
• 1 cup water
• 3/4 cup choleterol free egg substitute
• 2 tablespoons canola oil
• 1 medium zucchini, shedded
• 3 tablespoons chopped toasted walnuts*
• 3/4 teaspoon vanilla
• 1/4 cup powdered sugar
• 1 to 2 teaspoons fat free (skim) milk

Details

Servings 12
Cooking time 40mins

Preparation

Step 1

* To toast walnuts, spread in single layer on baking sheet. Bake in preheated 350' F oven 8 to 10 minutes or until golden brown, stirring frequently. Cool before using.

1. Preheat oven to 325'F. Lightly coat nonstick bundt pan with nonstick cooking spray.

2. Combine cake mix, water, egg substitute and oil in large bowl; mix according to package directions. Stir in zucchini, walnuts and vanilla until well blended. Pour into prepared pan.

3. Bake 40-45 minutes or until toothpick inserted near center comes out almost clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool on wire rack.

4. Blend powdered sugar and milk in small bowl until smooth. Drizzle over cooled cake.