So as I said in one of my earlier post, I planted zucchini in my garden this year and it seems to be coming out of my ears. I am trying to make the most out of whatever comes out of my garden. These days that is looking grim since my digs have taken to eating peppers and pepper plants and anything else they have a fancy for trying out of the garden. But the zucchini grows like a weed and and keeps producing despite the other struggles in my garden.

This zucchini bundt cake is light and sweet with a hint of cinnamon. The colors are beautiful with the flecks of green peeking through the warm blonde cake. I love it when things you bake turn out so pretty. Theres something so satisfying, looking at it and thinking, “I made that.” It’s a perfect cake for a brunch. If you wanted to make it a little richer you could add a cup of chocolate chips. Serve it with vanilla ice cream for another good from the garden summer treat.

Ingredients:

3 large eggs
1 cup vegetable oil
1 1/2 cup sugar
2 cups all-purpose flour
1/4 tsp. baking powder
1 tsp. baking soda
2 tsp. ground cinnamon
2 tsp. vanilla extract
1 cup aw zucchini, shredded ( about 3 small )
1 cup mashed banana ( about 2 )
1/2 cup chopped pecans (optional)

Directions:
Preheat Oven to 350 degrees.

Shred zucchini and mash bananas and set aside.
In a large bowl, beat eggs, oil, and sugar.
Add vanilla extract and beat well.
Slowly add flour, baking powder, baking soda, cinnamon, and pecans. Mix well.
Next add the zucchini and bananas and fold in until well blended.
Pour into greased and flowered bundt pan, and bake for 45-55 minutes or until toothpick inserted into the center comes out clean.
Cool for 10 minutes in pans on wire rack. 
Remove from pan and cool completely.
Top it off with a light dusting of powdered sugar.