Zucchini Bundt Cake
This zucchini bundt cake is one of those recipes I love to make when I want to surprise friends and family. It’s a bit unexpected, you know? Using zucchini in a cake might sound strange at first, but it makes the cake so moist and tender. I remember the first time I tried this—it was such a pleasant surprise! The cake has a lovely, light sweetness, with a swirl of cocoa that gives it a nice contrast. And, of course, a dusting of powdered sugar on top makes it look so pretty. I like to serve it with a cup of coffee or tea. I hope you enjoy baking it as much as I do!
Ingredients
Zucchini Bundt Cake
- 2 1/4 cup flour
- 1 1/2 cup powdered sugar
- 1 1/2 cup zucchini (finely grated)
- 3/4 cup milk
- 3/4 cup oil (light olive oil)
- 3 eggs
- 2 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 tablespoon cocoa powder
Preparation Steps
Hey there, chef! Let's make some magic with this recipe. For the best results, try to stick to the steps and ingredients list like glue. Think of it like a science experiment – weird substitutions might make things go *boom* (and not in the tasty way). 😉
Zucchini Bundt Cake
-
Preheat the oven to 350°F.
-
Finely grate the zucchini and squeeze out all the juice.
-
Mix the zucchini, milk, oil, and eggs, then add the sugar, flour, salt, and baking powder, and mix everything thoroughly.
-
Pour half of the batter into a greased pan, mix cocoa into the other half, then pour the cocoa batter on top and swirl if desired. Bake at 350°F for 50-55 minutes.
-
Remove from the oven and cool in the pan for 5 minutes. Invert onto a cake plate and cool completely. To finish, you can sift with powdered sugar.
