Zucchini Crumb Bundt Cake
Preheat oven to 350 degrees F. Generously grease 10 inch Bundt pan.
In a large bowl, stir together water, egg, and cake mix until well blended.
Using a wooden spoon, stir in shredded zucchini. Spoon half of the batter into the pan.
Sprinkle entire cinnamon topping. Top with remaining batter. Bake 50-55 minutes or until a toothpick is inserted in center and comes out clean.
Cool for 15 minutes, then invert the pan onto serving dish to remove cake and allow to cool completely.
Glaze: Whisk together the powdered sugar, milk, and cinnamon until smooth.
Pour glaze over cake and sprinkle with candied pecans, if desired. Slice and serve.