Zucchini Bundt Cake
1 (15.25-Ounce) Package Spice Cake Mix
½ Cup Half n Half
½ Cup Sour Cream
1/3 Cup Vegetable Oil
1 Cups Grated Zucchini, Squeezed Dry
1 Cup Confectioners’ Sugar
½ Teaspoon Ground Cinnamon
2 Tablespoons Milk
Preheat the oven to 350 degrees F. Coat a 10-inch Bundt pan with cooking spray.
In a large bowl, with an electric mixer, beat cake mix, milk, sour cream, eggs, and oil until smooth. Stir in zucchini. Pour mixture evenly into pan.
Bake for 35 to 38 minutes or until toothpick inserted comes out clean. Let cool 10 minutes, then invert onto a wire rack to cool completely.
To make the glaze: in a medium bowl, whisk confectioners’ sugar, cinnamon and milk until smooth. Drizzle glaze over cake and serve.