Lemon Sunshine Zucchini Bundt Cake
INGREDIENTS
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1 + 1/2 sticks (12 tablespoons) unsalted butter, melted, plus more for pan
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2 + 1/2 cups all-purpose flour, plus more for pan
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2 + 1/2 teaspoons baking powder
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1 teaspoon ground cinnamon
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1 teaspoon coarse salt
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3 cups shredded zucchini (about 2 medium zucchini - 8 ounces each)
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3 large eggs
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1 + 1/2 cups granulated sugar
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1 teaspoon vanilla extract
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2 teaspoons lemon zest, just the yellow - not the pith
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1 tablespoon fresh squeezed lemon juice
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Glaze:
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1 + 1/2 cups confectioners' sugar, sifted
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1 - 2 tablespoons fresh squeezed lemon juice
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lemon zest to garnish the top, optional
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