Zucchini Bundt Cake with Sour Cream

Instructions:

1. Preheat your oven to 350°F (175°C). Generously grease the Bundt pan with butter or baking spray, then dust with flour, tapping out the excess.
2. Finely grate the zucchini using the smallest holes on the grater.
3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
4. In a large bowl, beat the softened butter and sugar until light and fluffy (about 3 minutes).
5. Add eggs one at a time, beating well after each addition, then stir in the sour cream and vanilla extract until smooth.
6. Gradually fold in the dry ingredients using a spatula. Stop the moment you see no more streaks of flour.
7. Gently fold in the shredded zucchini until evenly distributed.
8. Pour the batter into the prepared pan and smooth the top with a spatula.
9. Bake for 50–60 minutes, or until the edges pull away slightly and a toothpick inserted into the center comes out with a few moist crumbs.
10. Allow the cake to cool in the pan before removing and applying the cream cheese frosting (made by beating together cream cheese, butter, powdered sugar, vanilla, and heavy cream).