Strawberry Basil Zucchini Cake

1. Preheat oven to 350 and place rack in the middle. Spray a 12 cup Bundt pan and set aside. *see note
2. In bowl of electric mixer fitted with the paddle blade, beat cream cheese and butter until whipped.
3. Add in the sugar and mix on medium speed until incorporated.
4. Add eggs, one at a time, and then add vanilla. Beat until velvety smooth, about 3 minutes. Next, add in the applesauce and mix just to blend in.
5. Stop the mixer and add in the flour, baking soda, baking powder and salt. Turn on low just until combined and then beat until incorporated.
6. Add in the strawberry topping and basil; gently mix. Fold in zucchini with spatula.
7. Place into the prepared pan and bake for 45 to 50 minutes or until a skewer inserted comes out with just a few moist crumbs.
8. Remove from oven and allow to cool for about 30 minutes before inverting on wire rack.
9. When completely cool, frost the entire cake.

Glaze

1. For the glaze in a bowl whisk together the milk and sugar.
2. Add in the strawberry vanilla bean topping and whisk to combine.
3. Add in the basil leaves and gently stir.
4. If it’s too thin, add 2-3 tablespoon more confectioners’ sugar. You want a thicker glaze.