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.
Tag Archives: zucchini
Yes, I’m in denial. As a Green Bay native growing up just a mile from Lambeau Field, it’s hard to accept that the Packers aren’t in the Super Bowl this year. What else can a devoted Packer fan do…but bake??? This colorful bread contains both yellow and green zucchini, a mix of our summertime bounty harvested from our modest 9×9 backyard garden, shredded and frozen for later use. If you don’t have yellow zucchini, plain old green will work just fine. If I have a ripe banana handy, I typically add that, too, which adds a bit more flavor and sweetness without added sugar.
To start, I thaw the zucchini. You’ll need about 2 – 3 cups for this recipe. I typically freeze it in 2 cups increments, which is about the amount that will fill a sandwich bag. When you thaw it, you’ll need to drain off the juice, and you’ll only get about 1 ½ cups out of each bag when thawed…so, use two bags. If you’re using fresh zucchini, 2 or 3 shredded cups will work fine.
GREEN AND GOLD CHOCOLATE ZUCCHINI BREAD
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup vegetable oil
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup chocolate chips
3 teaspoons vanilla extract
3 teaspoons cinnamon
1 teaspoon salt
3 cups grated zucchini
1 ripe banana (optional)
Preheat oven to 325 degrees. Mix flour, salt, sugars, baking powder, baking soda, and cinnamon in a large bowl. Add eggs, oil, applesauce, and vanilla. Mix well. Mash banana and add to bowl. Strain excess liquid from zucchini and add to bowl. Stir well. Pour batter into two greased loaf pans. Sprinkle chocolate chips on top. (Don’t mix the chocolate chips in, as they will sink to the bottom.) Bake for 50 – 60 minutes until a toothpick tests clean. Wrap loaves in plastic wrap, once completely cooled, and seal inside a gallon-sized resealable bag. Save one loaf to eat immediately and freeze the other for later.