Happy National Zucchini Bread Day!

Did you know that April 25th is National Zucchini Bread Day?

We found a great (almost bread) recipe that you can try out today.  Zucchini Speculoos Bundt Cake!

Preparation time: 15 minutes
Cooking time: 1 hour 20 minutes
Diet type: Vegetarian
Number of servings (yield): 12-16

Ingredients

• 2 sticks (8 ounces total) unsalted butter, at room temperature
• 2 cups granulated sugar
• ½ cup low-fat sour cream
• ½ cup Speculoos
• 1 (6-ounce) zucchini, shredded and squeezed dry (*see note below)
• 1 teaspoon vanilla extract
• 2 7/8 cups all purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon grated nutmeg
• ½ teaspoon baking soda
• ½ teaspoon salt
• 4 eggs

Instructions

1. Heat oven to 325 degrees. Spray a Bundt cake pan with nonstick spray and dust with flour, tapping out the excess. Set pan aside.
2. In the large bowl of an electric mixer, add the butter and sugar and cream together for several minutes, until light and fluffy. Add sour cream and Speculoos and mix until combined. Add zucchini* (see note below) and vanilla and mix well.
3. In a separate mixing bowl, add the flour, cinnamon, nutmeg, baking soda and salt and stir to combine well.
4. While mixer is on low speed, add the dry ingredients to the butter/sugar mixture, alternating with the eggs (add ¼ of flour mixture and mix in, then 1 egg and mix in, etc.). Be sure to beat each egg in one at a time.
5. Batter will be thick. Scrape batter into the prepared Bundt pan and lightly smooth out the top with an offset spatula.
6. Bake for 80 minutes, or until a cake tester comes out clean when you insert it into the center of the cake. Remove from oven, allow to cool in pan for 45 minutes or so, then invert cake pan onto a rack. Allow cake to cool completely.

Quick notes

*To make sure zucchini doesn’t weigh your cake down with excess liquid, after it is shredded, gather the shreds together and place on paper towel or on a light tea towel. Roll up to enclose, and wring/squeeze over the sink. If the zucchini is fresh, there should be considerable liquid drained off.

Unroll the towel and measure the zucchini; you should have about ½ cup of packed shreds for this recipe.

Speculoos Spread Butter Bundt

 

Photo and Recipe By: foodlibrarian

Ingredients:

3 cups (420 grams) all-purpose flour
1 tsp baking powder
1 tsp salt
2 1/2 cups (500 grams) sugar
1 cup (2 sticks) unsalted butter, room temp
1 cup Speculoos Spread

4 eggs, room temp
1/2 cup milk, room temp (I used whole milk)

Glaze:
See ButterYum's blog (Chocolate Espresso Glaze) and A Beautiful Bite's blog (Cookie Butter Ganache) for options.

1. Preheat the oven to 350 degrees. Prepare a 12-cup bundt pan by spraying it with Pam with Flour or Baker's Joy, or greasing and flouring the pan.
2. Whisk together the flour, baking powder and salt.
3. Cream together the butter, Speculoos spread, and sugar together in a mixer with a paddle attachment until light and fluffy.
4. Add eggs one at a time, blending well after each addition.
5. Add the flour mixture (3 additions) alternatively with the milk (2 additions), beginning and ending with the flour mixture.
6. Spread into prepared pan. Smooth the top and bake for about 1 hour 15 minutes, or until a wooden skewer comes out clean.
7. Remove from oven, let cool for 15 minutes on a wire rack and then invert and cool completely.
8. Garnish: Glaze with a ganache or sift powdered sugar on top.