Zucchini Oatmeal Cake

Zucchini Oatmeal Cake

1 1/2 cups of all-purpose flour
1 cup of whole wheat flour
1 cup of quick oats
2 teaspoons of baking powder
1 teaspoon of baking soda
1 teaspoon of salt
2 teaspoons of pumpkin pie spice
12 tablespoons of butter
1 1/2 cups of light brown sugar
3 large eggs
1 1/2 of teaspoons vanilla
3/4 cup of sour cream
2 cups of finely shredded zucchini

Combine the flours, oats, baking powder, baking soda, salt, and pumpkin pie spice; set aside.

Cream together butter and brown sugar until light.
Beat in eggs, one at a time, beating well after each addition and add vanilla.

Add half of the dry ingredients. Add the sour cream and the remaining dry ingredients.
Stir in shredded zucchini.
Spoon into a bundt pan, coated with cooking spray.

Bake 325 for 65 to 75 minutes or until golden brown and a cake tester or toothpick inserted in center comes out clean. Cool on a rack for 10 minutes before inverting onto a serving plate to cool completely.