Wow...long time. A cake...Just in Case!

Can you tell I've been busy!?  No time to blog!  I have been cooking and have lots to share...lots of sweet treats...but just have had lots going on and not able to blog.  Lots of work, family, fun, studying, a WEEK of pediatric board review (i.e., 9 hours a day of lecture for 6.5 days), helping take care of K, etc.  But it's all been good.  Hopefully, after October 17, when I take my board, I'll be able to post a good bit...but here's a quick post.  Just in case you still have lots of zucchini overload, a yummy zucchini cake.  D wouldn't taste it because "who puts zucchini in a cake?"  I told him you couldn't taste it and he said "maybe you can't!"  Ha!  Anyway, my Sunday school class and coworkers enjoyed it.  Try for yourselves!

 Zucchini Cream Cheese Pound Cake from Joy the Baker
3 cups flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
2 tsp ground cinnamon
8 oz. fat free cream cheese
2 cups sugar (I used half Splenda)
3 eggs
2 tsp vanilla
1 cup butter, melted ( I think I used 3/4 cups)
2 cups shredded zucchini

Frosting:
8 oz. low fat cream cheese
1/2 cup butter, softened
1/3 cup brown sugar
pinch salt
1 3/4 cups powdered sugar
2 tsp vanilla

Preheat oven to 350.  Spray Bundt pan with flour cooking spray.  Whisk together flour, soda, powder, salt, and cinnamon.  Reserve for later.  Cream cream cheese, sugar for 2 minutes.  Add eggs one at a time.  Mix in vanilla.  Pour in melted butter with mixer on low speed.  Increase to medium high for 3 minute or until smooth.  Reduce to low and add all the flour. Mix until incorporated.  Fold in zucchini.  Pour into prepared pan.  Place into oven and bake for 45-50 minutes or until a skewer in the center comes out clean.  Cool for 20 minutes then turn onto cooling rack. 

For icing, cream the cream cheese in a mixer.  Scrape bowl and add butter.  Beat for 1 minute.  Add brown sugar and beat.  Turn on low and add confectioner's sugar and salt.  Then vanilla.  Beat until incorporated.  Spread over cake.  Enjoy!