CAKE
1 package yellow cake mix
1 package instant vanilla pudding
4 eggs
50 ml oil 1/4 cup
750 ml zucchini, grated 3 cup
5 ml cinnamon 1 tsp
2 ml cloves 1/2 tsp
250 ml pecans, chopped 1 cup
LEMON GLAZE
250 ml sifted icing sugar 1 cup
2 ml lemon rind, grated 1/2 tsp
5 ml lemon juice 1 tsp
40 ml milk 4 tsp
CAKE: In a large bowl; mixing with an electric mixer, combine cake mix, pudding powder, eggs, oil, zucchini, cinnamon, cloves and pecans. Beat together for 4 minutes. Pour into greased and floured bundt pan. Bake in preheated 350 F (180 C) oven for 55 to 65 minutes or until cake tests done. Cool in pan for 10 minutes. Remove from pan. Cool completely on a wire cake rack. If desired, ice with Lemon Glaze.
LEMON GLAZE: In a small bowl; combine all ingredients. If glaze is too thick, add a few drops of milk. If glaze is too thin, add 1 – 2 tablespoon (15 – 25 ml) of additional icing sugar. Immediately drizzle over cake.
Serves 8