Zucchini Bundt Cake Food

ZUCCHINI CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.
• Sift together flour, cinnamon, salt, baking powder, and baking soda on to a piece of waxed paper.
• In a large bowl, beat eggs and sugar until light colored. Mix in oil. Add sifted ingredients to egg mixture, and beat for 2 minutes. Stir in pineapple, chopped nuts, vanilla, and zucchini. Mix thoroughly. Pour batter into prepared pan.
• Bake for 80 minutes, or until tester inserted in the center of the cake comes out clean. Cool for 30 minutes.
• To Make Glaze: In a small bowl, combine the confectioners' sugar and the milk. When cake has cooled, pour glaze over cake.

CHOCOLATE CHIP ZUCCHINI BUNDT CAKE

Steps:

• 1. Mix the dry ingredients; add all other ingredients and beat until well blended. Grease a bundt pan. Bake at 325 degrees for 1 hour - 1 hour 10 minutes.
• 2. Ganache: 1 cup white chocolate chips or dark chocolate chips; 1/2 cup heavy cream. Mix in microwave for 20 minutes; stir; continue in microwave for about a minute, stirring at 20 minute intervals (until the chips are all melted). Allow to cool slightly; pour over cake. I have used both white and dark chocolate for this cake and it is very good with either one. This particular cake has the white ganache on it.

LEMON ZUCCHINI BUNDT CAKE

Steps:

• Preheat oven to 350°. Grease and flour 2 half size or a full size bundt pan and set aside.
• Combine flour, baking soda, and salt, in a bowl and whisk to combine. Set aside.
• In large mixing bowl, mix granulated sugar and lemon zest until well combined. Beat in oil, and eggs. Mix in vanilla, and sour cream.
• Add dry ingredients and mix just until combine. Mix in zucchini just until combine.
• Divide batter between pans. Bake half size bundts for 40 - 45 minutes; full size bundt for 55-65 minutes or until a toothpick comes out clean.
• Cool 5 minutes in pan on a wire rack; remove from pan, and cool completely on a wire rack before cutting.
• Glaze
• Whisk together powdered sugar, lemon juice and food coloring if using to create a thin glaze.
• Drizzle over the top of bundts when cool. (Add more or less lemon juice to get the right consistency.)

CHOCOLATE ZUCCHINI BUNDT CAKE

Steps:

• Preheat oven to 350 degrees. Butter the inside of a bundt pan and dust with cocoa powder. Set aside.
• In a medium mixing bowl, whisk together flour, cocoa powder, salt and baking soda
• In the bowl of a stand mixer (or hand mixer) combine oil, sugars, eggs and vanilla. Mix to combine and then stir in sour cream just until blended.
• Add zucchini until just combined. Add all but about 1 tablespoon of the dry ingredients to the bowl and mix until just incorporated. Add chocolate chips to the remaining tablespoon of dry ingredients and toss to coat them and then stir them into the batter.
• Pour batter into prepared pan and bake for about 1 hour 10-15 minutes. Start checking cake after about 60 minutes. Check doneness with a skewer.
• Let cake cool on a rack for about 10 minutes and then invert to remove from bundt.
• To make Glaze: combine coconut oil/butter, corn syrup and water in a microwave safe bowl. Heat for about 30 seconds in the microwave and then beat in powdered sugar and cocoa powder with a hand mixer. Let cool for a minute or two until it's a good glazing consistency and then drizzle over cake.

ZUCCHINI BUNDT CAKE WITH ORANGE GLAZE

Steps:

• Preheat oven to 325 degrees. Brush a 6-cup Bundt pan with butter, and dust with flour, tapping out excess. Whisk together flour, baking powder, spices, and 1 teaspoon salt.
• Grate zucchini on the large holes of a box grater, then squeeze dry in a clean kitchen towel or press in a ricer. (You will need 2 1/2 cups.)
• Stir together eggs and sugar, then stir in melted butter, zucchini, and orange zest and juice. Stir in flour mixture. Transfer batter to pan.
• Bake until a toothpick inserted into the center comes out clean, about 1 hour (cake will rise quite a bit over the top of the pan but should not run over). Transfer pan to a wire rack, and let cake cool for 10 minutes. Run a paring knife around edges of cake to loosen, and turn out onto wire rack. Let cool for at least 30 minutes.
• Brush several layers of orange glaze evenly over cake, and garnish with candied zucchini before serving.

PALEO ORANGE ZUCCHINI BUNDT CAKE

Steps:

• Pre-heat oven to 325 and pre-grease bundt pan using butter or pan spray + line bottom with orange slices.
• In a medium bowl, whisk together flour, baking powder, spices, and salt
• Over low heat, add butter to sauce pan and melt. DO NOT allow it to boil.
• Grate zucchini using the large holes on the side of a box grater and transfer shreds to a clean kitchen towel.
• Squeeze out excess water from zucchini.
• In the bowl of a stand mixer (you can use a large bowl/whisk if you do not have a stand mixer) add eggs + sugar and beat until combined.
• Add in melted butter, zucchini, orange zest + juice continuing to whisk to combine.
• Gradually whisk in flour mixture until fully incorporated.
• Transfer batter to bundt pan + bake for about 1 hour or until toothpick comes out clean.
• Run knife around the edges to loosen, transfer to cooling rack and allow to cool for at least 30 minutes before serving.

ZUCCHINI BUNDT CAKE

Steps:

• Combine first 7 ingredients.
• Add zucchini& nuts& toss lightly.
• In a separate bowl, beat oil and sugar; add one egg at a time, beating until creamy and smooth.
• Add crumbs& zucchine mixture; beat& blend well.
• Pour into a greased 10" bundt pan or a large tube pan.
• Bake at 300 for 1 hour and 10 minutes or until cake tests done.
• Remove from pan; cool and glaze.
• Glaze: Cream butter; add icing sugar and lemon juice; beat until smooth.
• Drizzle over cooled cake.

ZUCCHINI SPICE BUNDT CAKE

Steps:

• Preheat oven to 350 degrees.
• In large glass batter bowl, break eggs and stir well with fork. Add sugar,vanilla and oil to eggs and mix again with fork. Measure and sift 1 cup flour, baking soda, salt, baking powder and spices into batter. Stir lightly with fork until mixed. Measure remaining flour into sifter and add to batter. Add broken nut pieces and cinnamon chips, if desired. Mix.
• Spray bundt cake pan with no stick spray and dust lightly with flour. Remove excess flour.
• Pour batter into bundt pan evenly, then bake for 60 minutes. Let cool down to warm before removing from pan.
• Frost if desired, when cool with Cream Cheese Frosting. Sprinkle with broken walnut or pecan pieces for garnish if desired.

CHOCOLATE PECAN ZUCCHINI BUNDT CAKE

Steps:

• Mix first 4 ingredients and set aside. In a mixing bowl, beat eggs and add sugar, 1/4 cup at a time. Add chocolate, then add oil. Add flour mixture and blend well. Fold in zucchini and pecans. Mix well and pour into bundt pan. Bake in preheated 350 degree F oven for 1 hour and 15 minutes. Cool 15 minutes before removing cake from pan. Sprinkle powdered sugar on cake and serve.

ZUCCHINI BUNDT CAKE WITH ORANGE GLAZE

Steps:

• Preheat oven to 325 degrees.
• Grate zucchini and then squeeze dry in a kitchen towel to remove excess water. Measure out three cups.
• Grease a 6-cup bundt pan and lightly flour. (Make sure to tap out excess flour.)
• Whisk together flour, baking powder, and cinnamon. Set aside.
• Stir together eggs and sugar. Gradually mix in melted butter, zucchini, orange zest and juice.
• Stir in flour mixture just until combined. Pour into prepared pan.
• Bake 55-65 minutes or until a toothpick inserted into the cake comes out clean.
• Let cake cool on a wire rack for 10-15 minutes before inverting the cake pan and turning it out onto a wire rack. Let cool for an additional 30 minutes before glazing.

ZUCCHINI BUNDT CAKE WITH CRUNCHY LEMON GLAZE

Steps:

• Preheat the oven to 350ºF. Grease and flour bundt pan (10-12 cup size), tapping out any excess flour.
• Pulse the nuts in a food processor or chop until finely chopped.
• In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
• In the bowl of a stand mixer with the paddle attachment, beat the eggs, sugar, and olive oil for 3 minutes on medium speed, until light and fluffy. Stop and scrape down the sides of the mixer, then add the vanilla.
• Mix in the dry ingredients, scraping down the sides of the mixer bowl as needed. Continue to mix until everything is well combined, about 30 more seconds on medium speed.
• Stir in the chopped nuts (if using) and zucchini.
• Scrape the batter into the prepared cake pan, smooth the top, then bake the cake for 45 to 50 minutes, until the toothpick inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan. Do not underbake the cake.
• Let the cake cool for 10-15 minutes, then carefully invert it onto a cooling rack.

CHOCOLATE-ZUCCHINI CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch-square cake pan. Dust the pan with flour, tapping out the excess.
• Toss 1/2 cup chocolate chips with 1 tablespoon flour in a small bowl. Whisk the remaining flour, the cocoa powder, salt, baking soda and nutmeg in a medium bowl; set aside.
• Beat the sugar, 1/2 cup olive oil, the eggs and vanilla in a large bowl with a mixer on medium speed until smooth and pale, about 3 minutes. Add the flour-cocoa mixture; beat on low speed until combined, about 2 minutes (the batter will be thick). Add the zucchini and beat until combined, about 2 more minutes. Fold in the flour-coated chocolate chips with a wooden spoon.
• Transfer the batter to the prepared pan and bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer to a rack and let cool completely.
• Make the glaze: Combine the remaining 1/3 cup chocolate chips, 1 teaspoon olive oil and the honey in a microwave-safe bowl. Microwave on medium-high power in 30-second intervals, stirring, until the chocolate is melted. Spread over the cake, then cut into pieces.

BROWNED BUTTER ZUCCHINI BUNDT CAKES

Steps:

• Preheat oven to 325°. Brush bundt pan with melted butter. Dust with flour, tapping around the pan until entirely covered. Set aside.
• Add butter to a sauce pan and cook on medium-high heat until butter browns (about 5 minutes). Allow to cool in pan.
• Meanwhile, whisk together flours, baking powder, cinnamon, cardamom, and salt.
• Cut zucchinis in half. Scrape any seeds out of the middle, and grate using the large holes of a box grater. Press a paper towel into zucchini to absorb excess moisture.
• Stir sugar, eggs, zest, and orange juice into the browned butter until well combined.
• Add butter mixture and zucchini to the flour. Stir until well combined. Distribute evenly in pan.
• Bake for 1 hour if making a large bundt and 30 minutes if making mini bundts. Allow to cool completely before removing from pan. Carefully run a knife or toothpick around the edges to loosen. Give pan a good shake to continue to loosen. Using a cooling rack as the base, invert to remove cake. If cake is still stuck, repeat previous steps.
• Whisk together glaze. Its thickness should resemble honey. Place cooling rack on top of pan to catch the glaze. Carefully pour a little glaze at a time around the top of the cake. Repeat. Serve or store in a container for up to 4 days.