Sour Cream Zucchini Bundt Cake for 12

Instructions:

1. Preheat oven to 325°F (165°C) and grease a 10-12 cup Bundt pan with butter or baking spray, then dust with flour.
2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until no clumps remain.
3. In a large bowl, beat the softened butter and sugar together on medium-high until pale and fluffy (about 3 minutes).
4. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
5. Mix in the sour cream until the batter is smooth and velvety.
6. Gradually fold in the dry flour mixture using a spatula until white streaks disappear.
7. Gently fold in the grated zucchini until evenly distributed.
8. Pour the batter into the prepared pan, smoothing the top with a spatula.
9. Bake for 60-70 minutes until a wooden skewer inserted into the center comes out clean.
10. To make frosting, beat softened cream cheese and butter together, then mix in powdered sugar and vanilla extract until smooth.