#BundtBakers ~ Spiced Zucchini Bundt Cake
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page. For July we were invited by Sue of Palatable Pastime to make a "Secret Garden" themed bundt cake: "cakes with flowers, herbs or summer vegetables as an ingredient or theme".
Just to be sure I did a quick "summer vegetables" search and "What's In Season" gave me a TON of ideas; including zucchini! I love zucchini in baked goods, and have used it in quick bread and muffins many times (even in brownies) but not yet in a cake. So that seemed like a good ingredient for me to work with for today's reveal.
This cake is dense, moist, lightly spiced, a touch sweet from the glaze and a wonderful snacking cake. It would work for just about any time of day and is packed with 2 cups of zucchini, just to take a little bit of guilt away when you say you're enjoying cake. :) This summery cake is a keeper, and I will definitely be using it again. You can opt for milk instead of apple juice in the glaze, but I liked the touch of additional flavor the apple juice provided. You could even sub a grated apple in place of one of the zucchini in your cake for something different. I might have to give that a try next time!
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Spiced Zucchini Bundt Cake from Dishes and Dust Bunnies
2 cups zucchini (equal to about 2 small zucchinis), finely grated and some of the moisture squeezed out
¾ cup butter, melted
¼ cup milk
2 tsp vanilla
2 ¾ cups all purpose flour
1 TBS + ¼ tsp baking powder
1 ¼ tsp baking soda
1 tsp salt
2 tsp cinnamon
⅛ tsp nutmeg
⅛ tsp ground ginger
1 ⅓ cups sugar
For the Glaze:
1/2 cups confectioners sugar
2 TBS apple juice
- Pre-heat the oven to 350°F.
- Generously grease a 10" bundt pan with baker's joy spray or butter. Set aside.
- Prepare the zucchini by grating into a mixing bowl.
- Dump the zucchini into a strainer and press to squeeze out some of the moisture; you don't have to get all of the liquid out, just some. Once drained, return the zucchini back into the mixing bowl.
- Add the melted butter, milk, vanilla and eggs to the zucchini and mix to combine.
- In a separate large mixing bowl, combine the flour, baking powder, baking soda, salt, sugar, and spices.
- Pour the wet ingredients into the dry ingredients and mix only until combined - do not over mix.
- Pour the batter into the prepared bundt pan and smooth if necessary, so batter is evenly distributed.
- Place the cake in the oven to bake for about 45 minutes, or until golden brown and beginning to pull away from the edges. Use a toothpick to confirm it is no longer wet in the center.
- Leave in the pan and allow to cool completely.
- Once ready to serve, place a plate on top of the bundt pan and flip over. The cake should easily come out of the pan (mine stuck a little, but with one good "thump" it released in 1-piece).
- Combine the glaze ingredients in a small bowl; whisk to combine. Microwave for about 20 seconds and whisk again (will help with any small pieces of powdered sugar that don't combine easily). Pour glaze over the top of the cake. Allow to soak in. Slice, serve, and enjoy!