Spiced Zucchini Bundt

2 C white whole wheat flour

1 t baking powder

1/2 t baking soda

1 t ground cinnamon

1/2 t ground cardamom

1/2 t ground ginger

3 large eggs

1 1/2 C organic raw turbinado sugar
2 T maple syrup
1 T molasses

1 C melted butter

2 C grated zucchini

Butter your bundt pan and preheat the oven to 350 degrees. Whisk all of the wet ingredients (except for the zucchini) together. Add in the dry ingredients and stir until just moistened. Fold in the zucchini and bake for 35-40 minutes. Remove cake to a wire rack and let cool for 10 minutes. Dust with powdered sugar before serving.

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