Zucchini Bundt Cake
A healthy and delicious oil-free summer-time treat covered with a peach jam glaze.
Equipment
- oven
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
- Preheat the oven to 350 degrees F.
- 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.
- In a medium mixing bowl, combine the dry ingredients. Set aside.
- In a large mixing bowl, combine the wet ingredients.
- Add the dry ingredients, walnuts, and raisins, to the wet ingredients and fold together until just combined.
- Pour the cake batter into the prepared bundt cake pan and spread evenly.
- Bake for 50-60 minutes, until a cake tester or toothpick poked in the center comes out clean.
- Remove the zucchini cake from the oven and allow to cool on a baking rack for 10 minutes.
- Carefully turn the cake pan over onto the baking rack and gently remove from the pan.
- Meanwhile, heat the jam and water in a small saucepan until bubbly. Then pour carefully and evenly over the zucchini cake.
- Allow to cool completely before slicing.
Notes
* You may use spelt, whole wheat, or gluten-free flour blends. You may need to adjust the liquid slightly, and it may require additional time baking in the oven.
** I used the food processor to grate the zucchini; but you can use a box grater, too.