Zucchini Spice Yellow Cake with Cream Cheese Glaze

I've been trying to make as many zucchini recipes as I can, because once September hits, my mind is all about Pumpkin.  I can't wait for Fall. 

The spices in this zucchini cake remind me of Fall and it is such a comforting feeling :)

It is a dense, lightly spiced, yellow cake full of zucchini and topped with my favorite cream cheese glaze.  Like most bread and cake recipes, you really can't tell there is zucchini in it.  During the long baking process, the zucchini dissolves into the cake and creates a super moist cake.  

There is only 1/4 cup of oil in the entire cake and since it is loaded with Greek yogurt, I'm thinking it would make a great breakfast cake too?  You could even go all out and use sugar-free cake mix and pudding mix if you want.  Just saying.

P.S.  It tastes amazing cold, straight out of the fridge.

You might also like:
Banana Streusel Bundt Cake

Zucchini Cupcakes with Caramel Cream Cheese Frosting
Paula Deen's Pumpkin Cake with Cinnamon Buttercream

Zucchini Spice Yellow Cake
(Printable Recipe) and (Printable with Picture)

1 yellow cake mix
1 (3.4 oz.) box vanilla instant pudding mix
1 1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
pinch of ground cloves
1/4 tsp. salt
1/2 c. water
1/4 c. vegetable oil
1 c. non-fat plain Greek yogurt (or sour cream)
4 eggs
2 c. grated zucchini

Cream Cheese Glaze
4 oz. cream cheese
1 c. powdered sugar
2 tsp. vanilla
milk, enough to reach desired consistency

Preheat oven to 350 degrees.  Grease and flour a bundt pan; set aside.  In a large bowl combine all of the cake ingredients, except the zucchini.  Using a hand-mixer, beat until smooth and creamy; about 2 minutes.  Fold in the grated zucchini.  Spread batter evenly into the greased bundt pan and bake for 60 minutes or until top springs back when lightly touched.  Cool in pan 15-20 minutes, then invert to a wire rack and cool completely.  When cooled, top with glaze.  

For the glaze:  Place cream cheese in a medium glass bowl and microwave 20-30 seconds or until very soft.  Stir until smooth.  Add powdered sugar, vanilla and 1 Tablespoon of milk.  Stir together until creamy.  Add a little more milk, if needed, to reach desired glaze consistency.  Drizzle over cooled cake.  

Cake adapted from: The Cake Mix Doctor and Glaze from: Jenn@eatcakefordinner

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