Zucchini adds an incredible moisture to breakfast breads, and as such I love using it in baked goods whenever I can. Here the nutmeg adds a lovely flavor, and the optional lemon glaze takes this from a great breakfast bread to an uber delicious brunch cake. Olive oil might seem an odd ingredeint, but it adds a fruity back note which I adore, and I think you will too. Though if you prefer, a cup of melted butter may be substituted. If you opt for the less decadent no-glaze option, do revisit this recipe when the right occasion strikes.
Zucchini Pecan Bundt Cake
- 1 cup all-purpose flour
- 1 ¼ cups whole wheat flour or use another cup of all-purpose
- 1 cup lightly toasted pecans finely ground in a food processor
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon freshly grated nutmeg
- 3 large eggs
- 1 cup light olive oil
- 1 teaspoon pure vanilla extract
- 10 ounces finely grated zucchini about 2 packed cups
Lemon Glaze (optional)
- 1/4 cup fresh lemon juice
- 1 cup powdered sugar
- 1/4 cup granulated sugar
- Preheat oven to 350. Butter a bundt pan, at least 10 cup capacity, or use two buttered loaf pans. Set aside.
- Combine the dry ingredients, (flours through nutmeg) and whisk.
- In a medium bowl, or a stand mixer, beat the eggs, sugar, and olive oil until light in color, about 3 minutes in a mixer or 5 by hand. Add the vanilla and stir in the zucchini with a spatula. Fold in the dry ingredients, then transfer to the pan.
- Bake for about 45 minutes, or until the sides start pulling away from the pan and the top feels firm to the touch. Cool in the pan 5 minutes, then turn out onto a rack.
- Mix together the lemon juice and sugars. While the cake is warm, drizzle the glaze over top. Let cool before slicing.