It’s that time of year. The dreaded zucchini season.
I can get overgrown zucchini and yellow squash 5 for $1 at the farmer’s market right now, and well… I’m cheap. These suckers get snuck into everything, but mostly into this incredibly moist cake, which my kids eat for breakfast and sometimes afterschool snacks, too.
1/2 cup/1 stick butter
1/2 cup peanut oil
1 3/4 cups Florida natural unrefined or demerara sugar
1 teaspoon triple sec liqueur or vanilla
2 tsp grated orange peel
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup sour cream
1 cup all-purpose flour
1 cup whole wheat flour
1/2 c pecan meal (can use almond flour or any finely ground nuts or seeds)
3/4 cup cocoa
3 cups shredded zucchini, squeezed dry
Preheat the oven to 325°F and butter a bundt pan.
In a large mixing bowl, cream together the butter, oil, sugar, triple sec, orange peel, baking soda, baking powder, and salt. Beat in the eggs.
Stir in the sour cream, then dump in flours and cocoa powder. Beat until just mixed. Then stir in grated zucchini. Don’t overbeat!
Spread batter into the prepared bundt pan. Bake the cake for 45 minutes, then test with a skewer or toothpick. If the skewer comes out clean, the cake is done. Cool in pan for 10 minutes then flip bundt pan over a plate and let the cake cool completely before slicing.
If you can.