1 (9 oz.) pkg. coconut pecan or coconut almond frosting mix
2 1/2 c. flour
1 1/4 c. sugar
1 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
2 c. shredded zucchini
1 c. oil
1 tbsp. vanilla
3 eggs
Powdered sugar glaze with cinnamon

Blend all ingredients. Beat 2 minutes at high speed. Grease and flour a Bundt pan. Bake at 325 degrees for 60-70 minutes. Cool completely before removing from pan. Thin powdered sugar with milk and add a dash of cinnamon for glaze. Stays very moist and keeps well.