Gingerbread Bundt Cake with Zucchini is a deliciously moist and flavorful cake. It's a wonderful cake to serve any time of year, not just the holidays.
Preheat oven to 350-degrees Fahrenheit (175 degrees Celsius).
Prepare a bundt pan by spraying liberally with baking spray. Set aside.
In a large bowl, whisk together the flour, ground ginger, ground cinnamon, salt, baking powder, and baking soda.
In another large bowl (stand mixer bowl shown) pour boiling water over two sticks of cut-up butter.
Add molasses and brown sugar to the butter and water, and stir until the butter melts.
Add half of the flour mixture to the large bowl with the butter and water, and blend to combine.
Add the remainder of the flour, and blend to combine.
Add the eggs to the gingerbread batter along with the ginger paste and vanilla paste. Blend to combine.
Switch to a spatula and stir in the prepared (shredded and dried) zucchini.
Pour the prepared gingerbread batter evenly into the prepared bundt pan and bake in a preheated oven for 60-75 minutes, or until a toothpick or cake tester inserted into the cake comes out clean.
Cool the cake in the pan on a wire rack for 30 minutes.
Turn the gingerbread bundt cake out of the cake pan and allow the cake to cool completely on a wire rack before frosting or serving.
Notes
May be frozen after baking. Cool completely, wrap well, and freeze for up to 3 months.