This, in my humble opinion, is the ultimate zucchini bread. It’s got all of the things you love about zucchini bread: its tender, moist crumb, it’s inviting sweetness and warmth, and its delicious excuse to eat cake for breakfast because VEGETABLES! But it feels special made in a bundt pan and modern with hints of rosemary and cardamom. It’s a special zucchini bread, and easy enough to make any day of the week.
To be honest, with you, the one thing that often bugs me about zucchini bread is the texture. I don’t love to bite into sugary shredded zucchini…. just me?
I decided to try making a puree by simply whizzing the zucchini in the blender. Not only is it easier, and faster than standing at a grater shredding away, but it blends the zucchini so much better into the batter and distributes all of that necessary moisture evenly throughout.
I’m telling you, you may never go back to shredding.
what else can i use?
- Any plain yogurt can be used in this. I use Trader Joe’s goat’s milk yogurt, but have made it with both coconut yogurt and Greek yogurt with great results.
- No coconut sugar? Use maple syrup or white granulated sugar instead.
- If you are weary of the rosemary in this, I urge you to try it as I think you’ll be pleasantly surprised, but you are also welcome to leave it out for a traditional zucchini bread profile.
- The same goes with cardamom, if you don’t have any, simply omit.
- If you want to keep this totally refined sugar free, use a powdered sweetener like Monkfruit to garnish, or leave off. It is more for appearance than anything else.
did I mention that this recipe is also made with only a handful of ingredients, requires no baking, and can be totally made ahead? The perfect recipe for a dinner party, or a Tuesday night Netflix party of one.
Zucchini Yogurt Bundt Cake (Gluten Free, Refined Sugar Free)
- Blender or food processor
- Bundt pan
- 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)
- 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.