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Lemon Zucchini Bundt Cake
Prevent your screen from going to sleep
light sour cream
yellow food coloring
Preheat oven to 350°. Grease and flour 2 half size or a full size bundt pan and set aside.
Combine flour, baking soda, and salt, in a bowl and whisk to combine. Set aside.
In large mixing bowl, mix granulated sugar and lemon zest until well combined. Beat in oil, and eggs. Mix in vanilla, and sour cream.
Add dry ingredients and mix just until combine. Mix in zucchini just until combine.
Divide batter between pans. Bake half size bundts for 40 - 45 minutes; full size bundt for 55-65 minutes or until a toothpick comes out clean.
Cool 5 minutes in pan on a wire rack; remove from pan, and cool completely on a wire rack before cutting.
Whisk together powdered sugar, lemon juice and food coloring if using to create a thin glaze.
Drizzle over the top of bundts when cool. (Add more or less lemon juice to get the right consistency.)
*Tip: I like to use a salad spinner to spin out excess water in the zucchini. You could also wrap it in towel and squeeze out excess water.