Let’s talk savvy end-of-summer deserts for a minute. I am so ready for this new season I can’t even put my giddiness into words. This time of year makes me so, so happy. The phrase “I am an autumn” describes me perfectly, but I still have zucchini that I need to do something with. So, I decided to blend two seasons together and boy am I glad I did!
This Zucchini Spice Bundt Cake fits in perfectly this time of year. Why I haven’t done this before now, I cannot tell you. But I can tell you this, I may have started something I shouldn’t have. Because now I get to use up my zucchini and make a cake that smells and tastes like fall all wrapped up in powdered sugar goodness. Now that’s what I call a savvy summer, fall delight!
Till next time, I will be Doin’ My Best at Cookin’ Savvy!
Zucchini Spice Bundt Cake
Ingredients
- 1 box spice cake mix
- 2 cups grated zucchini
- 1/3 cup melted butter
- 3 eggs
- 1 cup chopped walnuts divided
- 1 cup chopped white chocolate chips divided
- 1 cup powdered sugar
- milk
Instructions
- Heat oven to 350 F.
- In bowl, mix cake mix, zucchini, butter, eggs, 3/4 cup walnuts and 3/4 cup white chocolate chips. Pour into greased bundt pan and bake 40 minutes, or until toothpick inserted in center comes out clean.
- Let cool about 10 minutes then remove from pan to finish cooling.
- Mix powdered sugar and milk, about 1/4 cup, to reach desired consistency of frosting. Pour over cooled cake then sprinkle with remaining walnuts and remaining white chocolate chips. Cut and enjoy!