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.
- 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
- Pre-heat oven to 350 degrees.
- Grease and flour bundt pan.
- In a large bowl, mix eggs, sugar, and oil together. Add cinnamon, nutmeg, salt, baking powder, and baking soda.
- Slowly stir in flour, do not over mix.
- Add shredded zucchini, apples and walnuts and mix just until combined.
- Pour into bundt pan.
- Bake 55-65 minutes until toothpick comes out clean.
- Let cool 15 minutes inside pan and then invert onto a cooling rack.
- Let cake cool completely before the glaze.
- To make glaze: Mix powdered sugar, a little sprinkle of nutmeg, and a couple TBSP milk for a glaze. Drizzle over the top.
- You can always dust with powdered sugar vs. doing a glaze on top.
If you enjoyed this post or tried out this recipe, please leave a comment and rating! Or, share a photo on Instagram and tag #sweetdashofsass or @sweetdashofsass
Should the zucchini be squeezed so there is not too much moisture in the batter??
Your recipe looks really tasty!
This cake looks so delicious
What a moist and yummy cake! I emailed the author and asked if the zucchini was supposed to be drained or not. She answered the very next day and said, “No, don’t drain the zucchini.” I left out the nuts because sadly, I can no longer eat nuts, but the cake was still delicious! I added cinnamon (2 tsp instead of 1 1/2) but next time I will make it 3 full tsp. I will not change anything else because this was a great way to use up all of the zucchini that my garden puts forth. I’ve already made zucchini soup and zucchini bread; it was time to try something different.
So glad it was a success and you enjoyed!! You can never go wrong with extra cinnamon!! Thanks again!!