Zucchini Bundt Cake

ZUCCHINI BUNDT CAKE 1 package pecan coconut frosting mix 2 1/2 cups flour 11/4 cups sugar 1 tablespoon cinnamon 1 teaspoon salt 1 teaspoon soda 1/4 teaspoon baking powder 2 cups shredded zucchini 1 cup cooking oil 1 tablespoon vanilla 3 eggs

Glaze: 1 cup powdered sugar 1 tablespoon butter, melted 1 tablespoon milk

Grease and flour a 12 cup fluted bundt pan. Combine all cake ingredients and beat for 2 minutes on high. Pour into prepared pan. Bake at 325� for 60-70 minutes. Cool upright in pan for 30 minutes. Turn onto serving plate and cool completely. Combine all glaze ingredients. Blend until smooth and spread on cake. Serve.

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