Lemon zucchini bundt cake

2-1/3  cups		whole wheat flour
1-1/2  teaspoons		baking soda
1/2  teaspoon		salt
2  teaspoons		lemon zest
1  cup		sugar
1/3  cup		unsweetened applesauce
2		large eggs
1  teaspoon		vanilla extract
6  ounces		fage 0% plain
3		grated zucchinis
1-1/2  cups		powdered sugar
2  tablespoons		lemon juice

Tip: Click on the ingredient links to learn the nutritional information for all the Lemon zucchini bundt cake ingredients. The serving size for any ingredient in Lemon zucchini bundt cake may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

From barbarabakes.com
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.
Glaze:
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.)