Zucchini Almond Bundt Cake

I've used this recipe from the PRFA 50th 1935-1985 Cookbook for more than 20 yrs.

It's  moist, delicious and colorful.

Green skinned zucchini makes a cake with green flecks, while yellow or gold skinned zucchini shows a delicate yellow flecked cake.

These aren't my photos, but they are a very good representation of what this version looks like when baked in a bundt pan.

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Zucchini Almond Bundt Cake

Grease and flour a 10” Bundt or tube pan. Heat oven to 350F deg.

 Ingredients:             3 cups      flour
                                        2 tsp         baking powder
                                        1 tsp          baking soda
                                        1 tsp          salt
                                        4                 eggs
                                        3 cups       sugar
                                        1 ¼ cups vegetable oil
                                        1 tsp          almond extract
                                        3 cups       finely grated zucchini (peeled if old with tough skin)
                                        1 cup         ground almonds

Sift together the flour, baking powder, baking soda and salt. Set aside.

In a separate large bowl, beat eggs until thick and light colored. Gradually add the sugar ¼ cup at a time, beating well after each addition. Stir in the oil and the almond extract.

Blend in the dry ingredients, mixing it all together until smooth.

Stir in the zucchini and ground almonds.

Pour the batter into the prepared pan and bake in 350F deg oven for 1 hr and 15 mins.

Remove from pan and cool completely on a rack. Spread with Almond Glaze. (follows)

Makes 12 servings.

Almond Glaze

 Ingredients:             1 ½ cups     icing sugar
                                        2 tbsp           milk
                                        ¼ tsp            almond extract
           
In a small bowl, stir together the icing sugar, milk and almond extract until smooth.

Spread over the top of the cooled cake allowing the glaze to run down the sides.


Photo Credits: http://vert-vert.com