Zucchini Bundt Cake

A healthy and delicious oil-free summer-time treat featuring a light peach jam glaze – a great way to hide some veggies from unsuspecting picky eaters.

This summer, I was very fortunate to have an incredible zucchini crop. Some of our zucchini grew rather large in a very short time. In fact, when I went out of town for four days, I returned to some amazing but humongous zucchini in my garden. And to dispel any rumors, I only have one zucchini plant. As I write this, there are seven more zucchini growing on said plant. It’s a thriving gift. And I love it.

One zucchini was bigger and longer than my forearm and hand. It’s an unbelievable feeling of elation when my garden produces such a vibrant bounty of fresh produce!! And these zucchini make me absolutely giddy! (and yeah, that’s my arm in this photo! It took some mad skills to get this photo with one hand! But I had to show you how big these gorgeous zucchini are!)

As a result, I decided that this was the perfect time to share some of my favorite zucchini recipes with you, including Zucchini Lasagna, Summer Veggie Pesto Pasta, and this healthy and delicious Zucchini Bundt Cake.

Oh, you’re so very welcome! It’s my pleasure.

This Zucchini Bundt Cake consists of only wholesome and healthy ingredients – primarily white whole wheat flour and zucchini. You can also use whole spelt, whole wheat, gluten-free, all purpose, or a blend. I kept things simple by using one whole grain flour.

I use white whole wheat flour because it is milder in flavor than whole wheat; and yet it is just as nutritious as traditional whole wheat flour. This is because both whole wheat flours possess the nutrient-rich germ and the fiber-rich bran.

White whole wheat flour and spelt flour generally perform better in baked goods. Why? White whole wheat flour is ground from a white or albino wheat variety. It’s less heavy, lighter in color, and slightly sweeter than traditional whole-wheat flour. Same goes with spelt, which also contains less gluten, the protein found in these types of whole grains.

Generally speaking, lighter (in weight), milder (in flavor), and lighter (in color) all contribute to and result in better quality baked goods. And this Zucchini Bundt Cake showcases white whole wheat flour’s superior baking properties. Don’t you agree?

And yet, white whole wheat flour remains a true whole grain, nothing missing. This makes me its number one fan.

Just be sure that the bag states that it is in fact a whole grain. This is especially important when purchasing spelt flour. The package should be labeled WHOLE WHEAT or WHOLE SPELT. Otherwise, assume it’s a refined flour product, which means the nutrient-rich germ and fiber-rich bran are no longer present.

I used the food processor shred attachment to grate the zucchini quickly. If you don’t have a food processor, you can also use a box grater. It just requires a little more commitment. The food processor makes shredding the zucchini a breeze.

And please note that those big shreds of zucchini (shown in the how-to photos in the instructions below) completely bake into the cake. It’s almost like magic – they simply disintegrate as they bake. So when you slice through this cake or take a bite, I promise that there aren’t any big shreds of zucchini anywhere. So while they may seem too large for a cake, I assure you that the only thing you might find are pretty little speckles of green sprinkled throughout your cake.

Please note that there are no eggs, oil, or butter in this Zucchini Bundt Cake. This isn’t a mistake or omission. I try to avoid using oil whenever I can, simply because it’s so unhealthy. In fact, oil is one of the unhealthiest ingredients found in baked goods – it clocks in at a whopping 1,927 calories and 218 grams of fat per cup. (SF Gate). If you aren’t trying to gain weight at a rapid rate, I recommend using something less caloric in its place.

Much like applesauce and prunes, zucchini can be substituted for oil in many baked goods. Not only does it produce a healthier and less caloric cake, it tastes just as delicious as the original version. You don’t believe me? Go ahead and make this cake; and tell me it isn’t delicious.

Using zucchini in leu of oil, this Zucchini Bundt Cake has just the right amount of moisture, consists of the perfect crumb, and possesses great flavor. It stands fully and perfectly all on its own. If you ask me, zucchini is one incredibly versatile vegetable. And for those picky eaters, they’ll never even know that you hid some healthy veggies in their dessert – another impressive gift of zucchini.

But zucchini doesn’t stop there. Not only is this Zucchini Bundt Cake healthy, it’s also gorgeous. It’s healthy enough to eat for breakfast, as a snack, or can be decadent enough to serve as a dessert. Just serve it with some vanilla ice cream and a little peach jam or peach sauce and you’ve got yourself a special summer-time treat. Perfect to serve at a brunch, gathering or potluck, or as a dessert after a special family dinner.

Whatever you choose, I hope you enjoy it. Please leave a comment, rate it, and tag a picture #pebblesandtoast on Instagram! I’d love to see your results.

Ingredients

• 2 ½ cups white whole wheat flour*
• 1 Tbsp baking powder
• 1 tsp baking soda
• 1 cup coconut or date sugar
• 2 tsp cinnamon
• ¼ tsp salt
• 4 cups zucchini, grated**
• ½ cup plant milk
• ½ cup applesauce
• 2 tsp vanilla extract
• 1 cup walnuts, finely chopped (optional)
• ½ cup raisins or currants (optional)

For the glaze: 

• ¼ cup peach jam***
• 2 Tbsp water

Instructions

1. Preheat the oven to 350 degrees F.
2. Prepare a bundt cake pan by greasing the inside with coconut oil and sprinkle flour inside. Gently shake the pan until the interior is evenly covered with flour.

1. In a medium mixing bowl, combine the dry ingredients.  Set aside.

1. In a large mixing bowl, combine the wet ingredients.

1. Add the dry ingredients, walnuts, and raisins, to the wet ingredients and fold together until just combined.
2. Pour the cake batter into the prepared bundt cake pan and spread evenly.
3. Bake for 50-60 minutes or until a cake tester or toothpick poked in the center comes out clean.

1. Remove the zucchini cake from the oven and allow to cool on a baking rack for 10 minutes. 
2. Carefully turn the cake pan over onto the baking rack and gently remove from the pan.

1. Meanwhile, heat the jam and water in a small saucepan until bubbly.  Then pour carefully and evenly over the zucchini cake.
2. Allow to cool completely before slicing.

Notes

• * You may use any kind of flour. Though I use white whole wheat flour. To make this gluten-free, please use a 1 for 1 gluten-free flour blend for baking. You may need to bake it longer. Use a cake tester to ensure it’s fully cooked.
• **  I used the food processor to grate the zucchini quickly; but you can use a box grater, too. The food processor made the grating or shredding a breeze.

*** I used homemade peach jam that my sweet neighbors gave to us. You may use any light jam, including peach, apricot, orange marmalade, or pear. You can also sprinkle the cake with a little powdered sugar to dress it up instead of using jam.

This Zucchini Bundt Cake was loosely adapted from I am Baker. Mostly, I used that recipe to ensure the liquid to dry ingredient ratio was maintained.