Zutaten für Zucchini Spice Bundt Cake
- 2 large eggs
- Vegetable Oil
- White Sugar
- Real Vanilla
- 2 cups grated zucchini
- Sifted Flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Cinnamon
- Allspice
- Ginger
- ½ teaspoon salt
- Cinnamon Baking Chips
- Walnuts
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Zubereitung von Zucchini Spice Bundt Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, whisk together 2 large eggs, 1 ½ cups granulated sugar, 1 teaspoon vanilla extract, and ½ cup vegetable oil until well combined.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ¼ teaspoon ground allspice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in 2 cups grated zucchini, ½ cup chopped walnuts or pecans (optional), and ½ cup cinnamon chips (optional).
- Pour batter into the prepared bundt pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, frost with your favorite cream cheese frosting and garnish with chopped nuts, if desired.
Nutrition Information (Approximate per serving)
Sodium
219 g
Sugar
1647g
Fat
204g
Carbs
232g
