Sunday, October 16, 2016

National Bundt Day 2016 - Zucchini Bundt Cake



I got a head start on National Bundt Day which is November 15 every year. I'm giving you advance notice so you can make your favorite bundt cake ;o) This summer, I was craving zucchini bread and have been making Kitty's Zucchini Bread (which I gave 5 stars) since 2013. 


This zucchini bread recipe came from Kitty's Kozy Kitchen, and it was given to her from a friend in Ohio years ago. She changed it up slightly by reducing the sugar and changing the spice measurements a bit. It is so good! 

I used three different zucchini bread recipes over the last few summers, and brought a loaf of each to my office for a taste test. Kitty's bread was voted #1. And five stars! They all mentioned how good the topping was. 


 3 cups flour
 1 t. salt 
1 t. baking powder 
 1 t. baking soda 
3 t. cinnamon 
1/4 t. ground cloves 
1/4 t. ground allspice
 Some freshly grated nutmeg 
 3 eggs 
1 cup vegetable oil
 1 1/2 cups sugar
 2 cups grated zucchini (if your zucchini is very large, scoop out the seeds and grate the rest)
 2 t. vanilla
 3/4 cup chopped nuts or golden raisins, optional (I used walnuts)

Topping: 

 2 T. white sugar 
2 T. brown sugar 
1/2 t. cinnamon 

Mix together the first eight ingredients with a whisk and set aside. Beat the eggs until light and foamy. Add oil, sugar, zucchini and vanilla. Mix lightly but well. Add the dry ingredients and mix. Stir in the nuts or raisins, if using. Mix the topping ingredients together. Pour into 2 greased and floured 9 x 5 x 3" loaf pans. Sprinkle on the topping, if using. Bake at 325 degrees for 1 hour. Let cool in pan for about 5 minutes and then turn out to finish cooling on a cooling rack.

Do you have a bundt pan collection, and do you have a favorite bundt cake that you make over and over? 

Thanks for stopping by and Be well. 
Debbie
Debbie@Mountain Breaths
Debbie@Mountain Breaths

Hello, I'm Debbie.I enjoy hiking, kayaking, cross country skiing and snowshoeing in the Adirondack Mountains (thus Mountain Breaths). I live in Upstate NY with my supportive husband and have three precious sons..

8 comments:

  1. Its the cinnamon sugar:) I find it brings banada bread to a higher level too..this looks delish..fallish and that it could serve a crowd..:)

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  2. Looks good! I don't remember what cake tastes like!

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  3. I love zucchini bread, so I am sure I would love this, too!

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  4. Oh yummy. Zucchini bread is so good and Kitty's recipes are always a win. :)

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  5. Awwww I'm so glad that you had me in the kitchen with you, Debbie, and that you love the zucchini bread so much. I love when you're in the kitchen with me, which is quite often, with your Best Beans Ever and your Can't Leave 'Em Alone Bars (just to name two!). Thanks for the heads up on National Bundt Day. Maybe I could try something new. Hope you're having a great week, my friend. xx

    ReplyDelete
  6. I read your article and it catch my attention. Try to read my article also. Thank you :)

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    ReplyDelete
  7. Looks delicious Debbie. I love to bake with zucchini and the moist flavor it provides. Thanks for sharing your recipe.........

    ReplyDelete

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