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ZUCCHINI SPICE BUNDT CAKE 
1 (18 oz pkg) carrot cake mix
2 tbsp. canola oil
3/4 egg substitute
1 cup water
1 large zucchini, shredded
3/4 tsp. vanilla
3 tbsp. chopped walnuts

TOPPING:

1/4 cup powdered sugar
1-2 tsp. fat-free milk

Preheat oven to 325F.

Coat bundt pan with cooking spray, set aside.

In bowl, combine cake mix, oil, egg substitute, and water. Mix as directed on cake package.

Stir in zucchini, vanilla and walnuts. Pour into pan. Bake for 43 minutes or until toothpick inserted into center comes out almost clean. Cool completely.

TOPPING:

In small bowl, combine powdered sugar and milk until smooth, drizzle over cake.

This cake may be low-fat, but it's not low on taste.

Calories; 154. fat; 5 g. Saturated fat; 1 g.

Submitted by: Sherry Monfils
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