Zucchini Bundt Cake 3

Zucchini Bundt Cake with Caramel Glaze
Recipes
Sweets
Swerve Bake Mixes
Ingredients
Cake
- 2 cups shredded zucchini
- ¼ tsp salt
- 3 large eggs, room temperature
- ⅓ cup melted butter
- 1 box Swerve Sweets Vanilla Cake Mix
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup water
- 2 tsp vanilla extract
Glaze
- 3 tbsp butter
- 3 tbsp Swerve, Brown
- 3 tbsp Swerve, Confectioners
- 1 tbsp whipping cream
- ¼ tsp caramel or vanilla extract

Instructions
Cake
- Place the shredded zucchini in a sieve in the sink or over a bowl. Sprinkle with salt and toss to combine. Let drain 1 hour. Place the zucchini in a tea towel and squeeze out as much liquid as possible.
- Preheat the oven to 350F and grease a bundt pan very well.
- In a large bowl, whisk together the zucchini, eggs, and melted butter. Stir in the cake mix, cinnamon, and nutmeg. Add the water and vanilla extract and stir until well combined. If the batter is really thick, add a little more water (the batter should be scoopable but not pourable).
- Spread the batter in the prepared pan and bake 35 to 45 minutes, or until the top is golden brown and firm to the touch.
- Remove and let cool 20 minutes, then flip out onto a wire rack to cool completely.
Glaze
- In a small saucepan over low heat, melt the butter. Remove from heat and stir in the sweeteners until smooth. Add the whipping cream and caramel extract and stir until combined. Drizzle over the cooled cake.
Serves 12.
Zucchini Bundt Cake 7
Nutrition Facts Serving Size 1 piece Servings 12 |
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Calories 190 |
Total Fat 17g |
Total Saturated Fat 6g |
Cholesterol 70mg |
Sodium 220mg |
Total Carbs 22g |
Dietary Fiber 3g |
Sugars 2g |
Added Sugar 0g |
Swerve 16g |
Protein 5g |
Net Carbs: 3g |