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Lemon Zucchini Cake

Sandra McCollum
  • 55 minutes
  • Serves 12

INGREDIENTS

1

box yellow cake mix

1

4- ounce box instant vanilla pudding

1 1/2 cups

water

1/2 cup

flour

1/2 cup

milk

2

large eggs

1 tbsp

lemon zest

3 cups

grated zucchini

1/2 cup

butter (softened)

4 cups

powdered sugar (confectioners sugar)

2 tbsp

lemon zest

2 tbsp

heavy whipping cream

Juice from 1 small lemon