Thursday, May 31, 2012
Blackberry Lemon Zucchini Bundt Cake
Baking with family in the house does not always leave me time to get some photos before the munching begins. This is what is left of the Bundt Cake I made today. I just had to share the recipe because it was so scrumptious coming out of the oven all warm and the fragrance was such shear delight!
This Bundt Cake is full of garden goodness making it moist with. Blackberries, Lemons, Heirloom Zucchini, nuts, raisins and spices. I still have large amounts of different squash varieties being picked from the garden. I decided to take a break from canning on this cloudy and rainy day for a bit of baking for a change.
Downsizing our sugar consumption has still been a priority here. I played around with this recipe and found I didn't need all the sugar it called for, or the oil for that matter. This left a much healthier treat and aloud for the flavors of the fruits and veggies to stand out. I did decide to sprinkle just a tiny amount of powdered sugar on top. That part really could be completely optional. I hope you enjoy it as much as we have.
3 1/2 cups unbleached organic flour
2 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground nutmeg
1 heaping tsp. cinnamon (Just love it)
1 tsp. kosher salt
1/2 cup raw organic pure cane sugar or brown sugar
4 large eggs
1/2 cup walnut oil
1/2 cup plain whole Greek yogurt
2/3 cups organic whole milk
2 cups fresh blackberries (frozen will work, just thaw them)
2 cups finely grated zucchini squash
2 lemons, juice and zest from both
1/2 cup finely crushed walnuts
1/2 cup organic golden raisins
1. Oil and lightly flour the Bundt Cake Pan. Preheat oven to 350 degrees.
2. Rinse berries and let drain. Grate the zucchini and lemons. Crush walnuts.Set it all aside.
3. Add all the dry ingredients in a large bowl and whisk it well. Set it aside.
4. Beat together eggs, yogurt, milk and oil. Add this mixture to your large bowl of dry ingredients. Mix until well blended. Batter will be very thick at this point.
5. With a spoon stir in the zucchini, walnuts and raisins. Gently fold in the blackberries.
6. Spoon batter into the prepared bundt cake pan. Bake for about 45 to 50 minutes. It is done when toothpick comes out clean.