Zucchini Spice Bundt Cake

A moist, dense spicy cake--similar to carrot cake. Frost when cool with cream cheese frosting, or serve warm unfrosted for a great breakfast bread.

• Ready In: 1 hr 20 mins
• Yields: 1 full bundt cake

Ingredients

• 3  large eggs
• 1  cup  vegetable oil
• 2  cups white sugar
• 1  tablespoon real vanilla
• 2  cups zucchini, freshly grated
• 2 3⁄4 cups  sifted flour
• 2  teaspoons baking soda
• 1⁄2 teaspoon baking powder
• 1  tablespoon cinnamon
• 1⁄4 teaspoon allspice
• 1⁄8 teaspoon ginger
• 1  teaspoon salt
• 1 2⁄3 cups  cinnamon baking chips (optional)
• 1  cup walnuts, broken

Directions

1. Preheat oven to 350 degrees.
2. In large glass batter bowl, break eggs and stir well with fork. Add sugar,vanilla and oil to eggs and mix again with fork. Measure and sift 1 cup flour, baking soda, salt, baking powder and spices into batter. Stir lightly with fork until mixed. Measure remaining flour into sifter and add to batter. Add broken nut pieces and cinnamon chips, if desired. Mix.
3. Spray bundt cake pan with no stick spray and dust lightly with flour. Remove excess flour.
4. Pour batter into bundt pan evenly, then bake for 60 minutes. Let cool down to warm before removing from pan.
5. Frost if desired, when cool with Cream Cheese Frosting. Sprinkle with broken walnut or pecan pieces for garnish if desired.