I got this recipe from a friend in Nebraska and knew right away that I had to try it. Only problem: I don’t own a bundt pan. That’s right, no bundt pan. And, did I mention I live in Minnesota, the land of Nordic Ware, the company that made bundt pans famous? So, off to Target I went to look for a bundt pan…and sure enough, they had a whole Nordic Ware section…I could barely control myself. My wallet is now $24.99 lighter, and I’m the proud owner of an original Nordic Ware bundt pan…guaranteed for 10 years…that’s a lot of cake in our future.
This recipe originates from All Recipes. It’s actually a bar recipe, but I followed my friend’s suggestion and baked it in a bundt pan rather than a bar pan. I didn’t modify the recipe, but you could easily cut down on the sugar and oil and substitute some apple sauce.
My zucchini plants have been flowering for the past few weeks, but so far, no zucchinis this year. Fortunately, I still had some frozen, shredded zucchini in our freezer from last year’s garden. Since the recipe calls for lemon, I decided to use a mix of both green and yellow zucchini to play up the yellow theme.
I sprayed the bundt pan lightly and added a dusting of flour before pouring in the batter. After baking for 40 minutes, I pulled the pan out of the oven, let it sit for 10 minutes to cool, and then flipped it over onto a platter. The cake slipped out perfectly. Added a dusting of powdered sugar and some flowers from our garden, and then we sliced it up. Moist, delicious, and the hint of lemon gives it a fresh, summery twist. It was a hit with the whole family, but was particularly a hit with my 8 year old, who told me that it rocks and that I can make this anytime. I might have to again soon…it’s already half gone.