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Zucchini Yogurt Bundt Cake (Gluten Free, Refined Sugar Free)
This is the ultimate zucchini bread, moist and just sweet enough, elevated with hints of rosemary and cardamom.
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Prep Time
10
minutes
mins
Cook Time
1
hour
hr
Course
Breakfast, Brunch
Cuisine
American
Servings
1
Bundt cake
Equipment
Blender or food processor
Bundt pan
Ingredients
1x
2x
3x
3
cups
Gluten free all purpose flour (such as King Arthur)
1
tsp
baking soda
2
tsp
baking powder
1
tsp
Kosher salt
1/2
tsp
ground cardamom
2
tsp
fresh rosemary, minced
4
cups
sliced zucchini
1 1/2
cups
coconut sugar
1
cup
plain yogurt
1/2
cup
neutral oil, such as sunflower, avocado, or vegetable
3
large eggs, room temperature
1
tbsp
vanilla extract
Powdered sugar, for dusting (optional)
Instructions
Preheat oven to 350 degrees F.
Add sliced zucchini to a blender and puree until smooth. You will have about 2 cups of puree. Set aside.
In a medium bowl, whisk eggs, vanilla, yogurt, oil, and coconut sugar.
Mix in zucchini puree and rosemary to combine.
In a separate large bowl, whisk together the flour, baking soda, baking powder, salt, and cardamom.
Add the wet ingredients to the dry ingredients and mix so there are no traces of flour visible.
Spray a bundt pan with nonstick spray and transfer batter to the pan.
Bake for one hour, or until a tester comes out with just a few crumbs attached to it.
Allow cake to cool for 10 minutes before inverting to a cooling rack to finish cooling.
Once cool, dust with powdered sugar if desired.
Serve.
Keyword
brunch, cake, zucchini
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