Chocolate Zucchini Bundt Cake When you get bored with zucchini bread, let them eat (zucchini) cake! Ingredients 2 1/2 cups all purpose flour 1 tsp salt 1 tsp baking soda 1/4 tsp baking powder 2 tsps cinnamon 1 tsp allspice 3 eggs 1 cup oil 3 tsps vanilla 1 1/4 cups sugar 1 (3.9 ounce) package instant chocolate pudding 2 cups grated zucchini 1 Tbsp melted margarine 1/2 tsp vanilla 1 cup powdered sugar "It's a Bundt!" Preheat oven to 325. Sift together the flour, salt, baking soda, baking powder, cinnamon and allspice. Set aside. In a large mixing bowl, combine the eggs, oil, 3 teaspoons vanilla, 2 cups sugar, and the pudding mix. Add the grated zucchini, and blend well. Gradually add the flour mixture to the wet ingredients, beat well to combine. Pour into a greased, floured bundt pan. Bake for 60-70 minutes or until a pick inserted halfway between the edge of the pan and the middle come out clean. Cool for 30 minutes before inverting. In a Glaze In a small bowl, combine the melted margarine, milk, and 1/2 teaspoon vanilla. Gradually add the powdered sugar and stir until very smooth. Add more milk if required. Drizzle over the cooled cake. Notes and Hints and Stuff To Peel Or Not To Peel Not to peel. The zucchini, that is.