IF YOU GIVE A BLONDE A KITCHEN
Preheat oven to 350° F. Grease and flour a bundt pan. In a bowl, whisk together flour, baking soda, baking powder, salt and cinnamon until just incorporated. Set aside.
Next, cream the cream cheese and sugar on medium speed for 2 minutes.
Add eggs one at a time, mixing for one minute after each addition. Mix in vanilla.
Pour in the melted butter and mix. Beat for 3 minutes with mixer on medium-high.
Pour in the flour mixture.
Next, add the shredded zucchini and mix until incorporated.
Make the cinnamon swirl by stirring cinnamon and sugar together in small bowl. Pour half of cake batter into prepared bundt pan.
Sprinkle cinnamon swirl mixture over batter.
Top with the rest of the batter. Tap the pan a few times to release any air bubbles.
Bake for 1 hour or until cake test is done. Remove from oven and cool for 20 minutes. Then turn onto a wire rack and let it cool completely.
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