Zucchini Bundt Cake Recipe ๐ฅ๐ฐ
Introduction:
Indulge in the delightful combination of moist zucchini, crunchy walnuts, and warm spices with this scrumptious Zucchini Bundt Cake recipe! Perfect for any occasion, this cake is a crowd-pleaser that will have everyone coming back for seconds. With just a few simple steps, you can create a masterpiece that’s bursting with flavor and texture. Let’s dive into the recipe!
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 1/2 cups | Flour |
| 1 tsp | Baking powder |
| 2 tsp | Baking soda |
| 1 tsp | Allspice |
| 1 tsp | Nutmeg |
| 1/2 tsp | Salt |
| 1/2 cup | Shredded zucchini |
| 3/4 cup | Chopped walnuts |
| 1 cup | Brown sugar |
| 4 | Eggs |
| 1/2 cup | Butter |
| 1/2 cup | Margarine |
| 2 cups | Icing sugar |
| 1 | Lemon (juiced) |
Instructions:
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Preheat your oven to 300ยฐF (150ยฐC). Grease a 10-inch bundt pan or a large tube pan with butter or cooking spray.
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Prepare the dry ingredients: In a large mixing bowl, combine the flour, baking powder, baking soda, allspice, nutmeg, and salt. Mix well to ensure even distribution of the spices.
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Add the shredded zucchini and chopped walnuts to the dry ingredients. Toss lightly until the zucchini and walnuts are evenly coated with flour mixture. This will help prevent them from sinking to the bottom of the cake while baking.
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In a separate bowl, cream together the brown sugar, eggs, butter, and margarine until smooth and creamy. You can use a hand mixer or stand mixer for this step.
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Gradually add the dry ingredients to the wet ingredients, mixing until well combined. Be sure to scrape down the sides of the bowl to incorporate all the ingredients evenly.
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Pour the batter into the prepared bundt pan, spreading it out evenly with a spatula.
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Bake the cake in the preheated oven for about 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean. The exact baking time may vary depending on your oven, so keep an eye on the cake towards the end of baking.
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Once done, remove the cake from the oven and allow it to cool in the pan for about 10 minutes.
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Carefully invert the cake onto a wire rack to cool completely. This will help prevent the cake from sticking to the pan.
Glaze:
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In a mixing bowl, cream together the butter, icing sugar, and lemon juice until smooth and creamy. Adjust the consistency by adding more lemon juice if needed.
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Drizzle the glaze over the cooled cake, allowing it to drip down the sides for a beautiful finish.
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Optional: Garnish the cake with additional chopped walnuts or lemon zest for extra flavor and visual appeal.
Serving:
- Slice the Zucchini Bundt Cake into generous portions and serve with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.
- Enjoy this moist and flavorful cake with a cup of hot tea or coffee for the perfect afternoon indulgence.
- Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer freshness.
Nutritional Information (per serving):
- Calories: 740
- Fat: 45.8g
- Saturated Fat: 7.2g
- Cholesterol: 90.7mg
- Sodium: 431.7mg
- Carbohydrates: 79.2g
- Fiber: 2g
- Sugar: 58g
- Protein: 7.3g
Conclusion:
With its moist crumb, delightful texture, and irresistible flavors, this Zucchini Bundt Cake is sure to become a family favorite! Whether you’re hosting a gathering or simply craving a sweet treat, this recipe is guaranteed to satisfy. So roll up your sleeves, preheat that oven, and get ready to bake up a storm of deliciousness!
