#BundtaMonth? Ohhhhh Yeah! The two wonderful ladies, Lora from Cake Duchess and Anuradha from Baker Street, have invited me to join them in a #BundtaMonth challenge. Every month we will serve up our own take on a Bundt cake with a specific, seasonal ingredient. What’s great is that, if you want, you can join us! I mean, who doesn’t love a Bundt cake? Perfectly molded, delicious, versatile cake ready to be served. And it’s just so darn pretty!
Anuradha and Lora will pick an ingredient and announce it the first week of every month. All you Bundt loving bakers need to do is use your imagination on how you would like to incorporate it and bake a Bundt – mini Bundt or large Bundt – and link it up to their blogs throughout the month. It’s that simple!
Here’s how to bake with #BundtaMonth:
– Bake your September #BundtaMonth Zucchini Bundt.
– Post it before September 30, 2012.
– Use the #BundtaMonth hashtag in your title. (For ex: title should read – #BundtaMonth: Chocolate Zucchini Bundt)
– Join the bundt baking party! Share your link to our blog hop by clicking here or here.
– Link back to both Anuradha and Lora’s announcement posts.
The ingredient for this month? Zucchini! Of course!
Back in the day, before I got to know my taste buds, I could not even wrap my head around carrot cake, let alone a zucchini cake. That just wasn’t going to fly by me. Vegetable in a cake?! “Ewwwww!”. So teenagerish of me.
But now!? Carrot cake? Yes! Zucchini and Banana Bundt Cake with Maple Cream Cheese Frosting?! Yes, Yes, Please!! Now I am ready to even eat a cake with garlic, if I had to. With chocolate. That’s my husband’s wish; a Garlic-Chocolate Cake. Consider it done, honey. There’s an idea, Lora and Anuradha. 😉
When Lora contacted me about joining in, I had these two black bananas waiting to be thrown into a banana bread. Little did those bananas know that I was about to mash them into a cake with zucchini.
This zucchini cake is light, little bit spicy (hello cinnamon!), and whole lotta sweet. The Maple Syrup Frosting really adds to the sweetness of the cake and the overall taste. I also like the texture of this cake. Two cups of shredded zucchini means a soft crunch with every bite. Thanks to the banana, the cake is also very moist, and the smell is just deeelicious. I like to serve this cake with a dollop of the frosting on the side. MMMMM! I know, I’m so generous. 😉
Please scroll to the bottom and visit the rest of the Bundtamonth participants.
- 2 cups Flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup sugar
- 2 eggs
- 1 cup canola oil
- 2 teaspoons pure vanilla extract
- 2 ripe bananas, mashed
- 2 cups shredded zucchini (about 1 small whole zucchini)
- 4 oz cream cheese, softened
- ½ cup powdered sugar
- 2 tablespoons pure maple syrup
- Preheat oven to 350.
- Grease a Bundt cake pan with non-stick spray or butter, dust with flour, then tap out any excess.
- In a large bowl sift together the flour, baking soda, baking powder, salt, and ground cinnamon.
- With an electric mixer, in a separate mixing bowl, beat together the sugar, eggs, oil, vanilla, and mashed banana.
- Gradually add the flour mixture into the sugar mixture, continue to mix on medium low until well incorporated.
- Stir in the shredded zucchini.
- Pour the batter into the prepared bundt pan, smooth the top, then bake the cake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan.
- In the meantime prepare the frosting.
- Place the cream cheese in a mixing bowl and beat with electric mixer until smooth.
- Add in the powdered sugar and continue to mix until well incorporated.
- Pour in the maple syrup and mix until smooth and no lumps appear.
- Take the cake out of the oven and let the cake cool for 10 minutes, then carefully invert it onto a cooling rack.
- Cool completely before frosting.