It’s that time of year – the zucchini are coming in. Now I have to figure out what to do with them all. In past years I have canned zucchini garlic dill relish and Zucchini Carrot Ginger Marmalade. A favorite zucchini recipe is the one I came up with for zucchini cakes. They are a delicious way to use up excess squash. This year I decided to make a Zucchini Spice Bundt Cake to use up some of the zucchini the hubby is bringing me.

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Zucchini Spice Bundt Cake with Chocolate Drizzle

Serves 10 – 12

For the Cake

3/4 cup unsalted butter, melted and cooled
2 1/2 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp cardamom
1/2 tsp nutmeg
1 tsp salt
2 1/2 cups shredded zucchini
3 large eggs
1 1/2 cups brown sugar

For the drizzle:

3 oz semisweet chocolate, chopped
3 TBS butter
up to 1/4 cup confectioner’s sugar

Make the Cake

Butter and flour a 14 cup bundt pan
Preheat oven to 325
Whisk together in a medium bowl the flour, baking powder, salt, cinnamon, cardamon, and nutmeg
In the bowl of a stand mixer with the paddle attached beat together the brown sugar, eggs and melted butter until combined. Mix in the zucchini.
Add the flour mixture and stir until just combined.
Add to the prepared pan and tap on the counter to settle
Bake in the preheated oven for 55 to 60 minutes until a tester comes out clean

Cool on a wire rack and then unmold

Make the Drizzle

While the cake is cooling heat the chopped chocolate and butter until melted and combined. Stir in the confectioner’s sugar a tablespoon at a time until it reaches the consistency you like.

Drizzle over the cake

How Was the Zucchini Recipe?

This is a mighty tasty way to eat zucchini. The cake is very moist and the spices add a delightful warmth. The chocolate is a lovely complement. I have the feeling this is one of those cakes that will get better as it sits.

It will go well with coffee, tea, or milk. Like the pumpkin spice zucchini cookies I made last year, this cake will make a regular appearance when the zucchini come in.