Recipe: Zucchini Bundt Cake with Ginger and Cinnamon (using cooked zucchini)

ZAPPLE BUNDT CAKE

"If a little mischief is your pleasure, then this cake is for you. Unless you say something obvious, such as "Guess what's in this cake," no one will ever suppose it is made with anything but apples. This is a lovely, lovely cake - moist, gingery, and delicious."

FOR THE ZUCCHINI:
4 cups zucchini, peeled, quartered, and sliced
1/2 cup fresh lemon juice
2 1/4 cups sugar, divided use
2 teaspoons ground ginger
FOR THE CAKE BATTER:
3 1/4 cups unbleached all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter
3 large eggs
3/4 cup buttermilk or plain yogurt
2 teaspoons pure vanilla extract

TO PREPARE THE ZUCCHINI:
In a medium saucepan, combine the zucchini and lemon juice. Bring to a boil over medium heat. Reduce the heat and simmer until the zucchini is tender, about 10 minutes.

Stir in 1 cup of the sugar and the ginger and simmer for another 2 to 3 minutes, until the mixture is slightly thickened. Remove from heat and cool to room temperature.

TO MAKE THE CAKE:
Preheat the oven to 350 degrees F. Butter and flour a 10-inch fluted tube pan.

Sift together the flour, baking powder, baking soda, cinnamon, and salt in a large bowl. Set aside.

In a large mixing bowl, beat together the butter and the remaining 1 1/4 cups sugar until light and creamy. Beat in the eggs, one at a time. Then beat in the buttermilk and vanilla until well blended. Add the flour mixture and beat just until combined. Add the room temperature zucchini mixture* and beat until combined. Pour the batter into the prepared pan.

Bake for about 45 minutes, until a tester inserted in the cake comes out clean. On a wire rack, cool the cake for 10 minutes. Invert the cake over the rack and cool completely.

*It is important to let the zucchini mixture cool to room temperature before adding it to the batter. If you add it while it is still hot, its heat will activate the baking powder and the batter will rise out of the pan, make a mess, and ruin the cake.

Makes 1 (10-inch) Bundt cake, 16 servings
Source: The Classic Zucchini Cookbook by Nancy C. Ralston, Marynor Jordan and Andrea Chesman