Zucchini Yogurt Bundt Cake
This is the ultimate zucchini bread, moist and just sweet enough, elevated with hints of rosemary and cardamom.
Servings: 1 Bundt cake
Cost: $6
Equipment
- Blender or food processor
- Bundt pan
Ingredients
- 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.
Nutrition
Calories: 2450kcal | Carbohydrates: 502g | Protein: 68g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 523mg | Sodium: 5080mg | Potassium: 1891mg | Fiber: 42g | Sugar: 195g | Vitamin A: 1954IU | Vitamin C: 90mg | Calcium: 1169mg | Iron: 18mg
