What am I talking about and why am I sharing two recipes with you in one day? Well, last month I found out about the #BundtBakers and even though the reveal day is the same as the Improv Challenge, I couldn’t pass up joining their group. My Bundt pan needs exercise!
Sue of Palatable Pastime is hosting this month and the theme is Secret Garden, cakes with flowers, herbs or summer vegetables. I somehow missed the key word of “cakes” and ended up making a savory version. (Good reading skills there, Nichole. :/ ) Cue major panic and a hastily typed email sent off to see if I could still participate or if I should just try again in August.
Seeing as I’m sharing this recipe with you, I obviously got to participate this month. (Thank you!)
One of Tom’s coworkers asked if I wanted some zucchini and I said sure. I had no idea that meant he was going to give me two massive zucchinis. Like four pounds each, massive zucchinis. Having never baked with zucchini before, I set out to find a recipe that would allow me to use it and some of the fresh herbs I have growing. I found this recipe and thought it would be perfect.
Source: Coffee and Crayons
- 1 ½ cups zucchini, shredded and excess water squeezed out
- 2 cups all purpose flour
- 2 tbsp sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk
- 1 egg
- ¼ cup unsalted butter, melted and slightly cooled
- 1 ½ cups sharp cheddar cheese, shredded
- 3 tbsp fresh chives, chopped
1. Preheat the oven to 350 degrees. Spray a bundt pan with cooking spray.
2. In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt.
3. In a small bowl or measuring cup, whisk the egg into the buttermilk and then stir in the melted butter.
4. Pour the buttermilk mixture into the flour mixture and mix until just combined. Over stirring will make the bread tough.
5. Gently fold in the shredded zucchini, cheddar cheese and chives.
6. Transfer the batter to the bundt pan and even out the top with a spoon or spatula.
7. Bake for 70 minutes or until lightly golden brown and a toothpick inserted in the center comes out clean.
8. Remove from the oven and allow to cool for at least 30 minutes on a wire rack.
9. Gently run a knife around the edges of the pan and then invert the bundt pan over a plate or serving dish.
10. Slice and serve.
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.
- Almond Lavender Bundt by The Queen of Scones
- Carrot Bundt Cake with Chamomile Orange Icing by Patty’s Cake
- Chocolate and Mint Cake by Baking Yummies
- Ginger & Lemon Crackle Courgette Bundt Cake by Baking in Pyjamas
- Elderflower and Lemon Bundt by Jane’s Adventure in Dinner
- Lavender & Honey Bundt by Living the Gourmet
- Lavender & Lemon Bundt Cake by I Love Bundt Cakes
- Lavender Lemonade Bundt by All That’s Left Are The Crumbs
- Lemon and Rosewater Cake by Palatable Pastime
- Lemon Balm Bundt Cake by Magnolia Days
- Lemon Zucchini Bundt with Sugared Pansies by A Day in the Life on the Farm
- Mojito Bundt Cakes by Sew You Think You Can Cook
- Roses & Lemon Bundt Cake by kidsandchic
- Spiced Zucchini Bundt Cake by Making Miracles
- Sweet Chocolate Feel the Beet Cake by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Vanilla Rose Bundt with Edible Flowers by Our Good Life
- Yorkshire Parkin Mini Bundt by Food Lust People Love