Apple Zucchini Bundt Cake

I love zucchini.  This year, I attempted to plant zucchini for the first time.  Unfortunately, it was a bust just like this year has been!  I got one sole zucchini from my entire crop.  So, I decided to use it in this sweet treat – which turned out super delicious and was a huge hit with the family.

A few fun facts about zucchini:

• Zucchinis were first brought to the United States in the 1920s by the Italians.
• April 25th is National Zucchini Bread Day.
• The flower of the zucchini plant is edible. Fried squash blossoms are considered a delicacy.
• The world’s largest zucchini on record was 69 1/2 inches long, and weighed 65 lbs. Bernard Lavery of Plymouth Devon, UK, grew it.
• Nutrients and vitamins found in zucchini can help prevent cancer and heart disease.
• A zucchini has more potassium than a banana.
• The word zucchini comes from ‘zucca’ the Italian word for squash.
• Biggest is NOT best. The most flavorful zucchinis are small- to medium-sized and the darker the skin, the richer the nutrients.
• Zucchini is the only fruit that starts with Z.

Whole Nutmeg vs. Ground Nutmeg?

I used freshly ground nutmeg when I bake.   I highly recommend freshly ground vs. the already grated pre-packaged containers in the store.  Ground nutmeg loses its potency and flavor fairly quickly.  Whole nutmeg lasts for a long time when stored properly.  Whole nutmeg has much more stronger flavor.

Apple Zucchini Bundt Cake

 

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Prep time

15 mins

Cook time

60 mins

Total time

1 hour 15 mins

 

Author: Sweet Dash of Sass

Recipe type: Dessert

Serves: 16

Ingredients

• 3 eggs
• 2 cups sugar
• 1 cup vegetable or corn oil
• 1½ tsp cinnamon
• ¼ tsp nutmeg
• ¾ tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 3 cup flour
• 4 cups shredded zucchini
• 2 large apples, peeled, cored, diced
• 1 cup chopped pecans
• Glaze:
• 2 cup powdered sugar
• Couple TBSP milk
• Freshly grated Nutmeg

Instructions

1. Pre-heat oven to 350 degrees.
2. Grease and flour bundt pan.
3. In a large bowl, mix eggs, sugar, and oil together. Add cinnamon, nutmeg, salt, baking powder, and baking soda.
4. Slowly stir in flour, do not over mix.
5. Add shredded zucchini, apples and walnuts and mix just until combined.
6. Pour into bundt pan.
7. Bake 55-65 minutes until toothpick comes out clean.
8. Let cool 15 minutes inside pan and then invert onto a cooling rack.
9. Let cake cool completely before the glaze.
10. To make glaze: Mix powdered sugar, a little sprinkle of nutmeg, and a couple TBSP milk for a glaze. Drizzle over the top.
11. You can always dust with powdered sugar vs. doing a glaze on top.

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