GINGERBREAD BUNDT CAKE WITH ZUCCHINI
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.
Servings: 10 servings
Calories: 372kcal
Equipment
- stand mixer optional
- hand mixer optional
- food processor optional, for grating zucchini
- box grater optional, for grating zucchini
- strainer optional, for draining the zucchini
- flour sack towels optional, for draining the zucchini
- salad spinner optional, for draining the zucchini
- cake tester optional
- kitchen timer optional
- kitchen scale optional
Ingredients
- 3½ cups all-purpose flour
- 2½ teaspoons ground ginger
- 2½ teaspoons ground cinnamon
- 2½ teaspoons kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 sticks (16 tablespoons) butter, cut into tablespoons I use salted but unsalted may be used.
- 1 cup boiling water
- 1 cup brown sugar
- 1 cup molasses
- 2 large eggs
- 1 tablespoon ginger paste
- 1 tablespoon vanilla bean paste
- 2½ cups shredded zucchini squeezed dry
Instructions
- 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.
Nutrition
Serving: 1serving | Calories: 372kcal | Carbohydrates: 83g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 729mg | Potassium: 713mg | Fiber: 2g | Sugar: 48g | Vitamin A: 123IU | Vitamin C: 6mg | Calcium: 128mg | Iron: 4mg