I Like Big Bundts 2013 - Day 9
Hello! Do you have some great neighbors with a green thumb? Do they leave fresh tomatoes on your doorstep every summer?
And do they leave boatloads of zucchini on your porch and run? Oh, zucchini. I love you, but I know that sometimes you go and multiply for gardeners. If you do get some zucchini, make this bundt from The Kitchn (love this website!)
P.S. Don't forget to enter my giveaway for cool Snapware Pyrex food containers. See this post - deadline 11/13/2013.
P.S.S. If you bake a bundt for National Bundt Day on Nov 15, I'm doing a round up (with a giveaway for an awesome bundt pan for those who bake). Submission info will be up soon...I've been delayed in getting that together but never fear...we'll be celebrating! :)
P.S.S. Need ideas of what Bundt to make? Check out my I Like Big Bundts page with lots of links, and here are this year's so far...
I Like Big Bundts 2013 (so far)
Day 7: Cranberry Crème Fraîche Bundt
Day 6: Banana Chocolate Chip Bundt
Day 5: Lemon Poppy Seed Bundt
Day 4: Moosewood's Fresh Apple Spice Bundt Cake
Day 3: Butterscotch Bundt Cake
Day 2: Ultimate Lemon Pound Cake Bundt
Day 1: Orange Marmalade Jubilee Bundt
Recipe: Zucchini Bundt with Chocolate Ganache
Adapted from The Kitchn, How to Make Zucchini Bread by Emma Christensen
1 pound zucchini (about 2 medium-sized)
3 cups (420 grams) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
2 large eggs
1 cup (200 grams) white sugar
1/2 cup (50 grams) brown sugar, packed
3/4 cup olive oil or canola oil (I used olive oil)
2 teaspoons vanilla extract
Optional extras: 1 cup chopped nuts, 1 cup raisins, or 1 cup chocolate chips (I used one cup of chocolate chips)
1. Preheat oven to 350°F. Prepare a 12-cup Bundt pan by spraying it with Pam with Flour or Baker's Joy, or greasing and flouring the pan.
2. Shred the zucchinis on a box grater. Place shreds in a clean kitchen towel or several layers of cheese cloth and squeeze to press out as much moisture from the zucchini as possible.
3. In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg and salt to combine.
4. In a medium bowl, whisk the eggs, sugars, olive oil, and vanilla extract together to combine.
5. Add the squeezed zucchini and the optional nuts, raisins, or chocolate chips into the flour mixture and gentle combine with a spatula. Add the liquids to the flour/zucchini mixture. Fold the batter together, being careful not to overmix.
6. Place batter in Bundt pan and smooth out top with an off-set spatula or spoon. Bake 45-50 minutes until skewer inserted in the center come back clean, and the top springs back when touched.
7. Let cook in the Bundt pan for 15 minutes and then invert and cool completely on a wire rack.
8. Optional: Add some ganache to the top (either pour over ganache or spread on)
Ganache - This makes a cup or so of ganache. You will have extra and can freeze it or use it on another baking project!
1 cup (8 ounces) heavy cream
8 ounces semi-sweet chocolate
1. Ganache is a combination of heavy cream and chocolate. So easy and so delicious. You can use semi-sweet or bittersweet chocolate (or a mixture of both). The ratio is heavy cream (in fluid ounces) : chocolate (in weight)
2. Therefore, I used 8 fluid ounces (1 cup) of heavy cream to 8 ounces (weight) of semi-sweet chocolate.
3. Place the chocolate in a bowl. Bring the cream to a light simmer. Turn off heat and slowly pour the cream over the chocolate.
4. Let the mixture sit for 5 minutes. Then slowly whisk the liquid and chocolate together. Mix slowly...you don't want to incorporate extra air into the mixture. Stir until all the chocolate is melted and the mixture is smooth.
5. You can use ganache in different stages of "set". When it is warm, you can pour it over a cake or cupcake. When it firms up a bit more, you can spoon it on the treats. A bit more settling and you can frost with it. You can also whip it up for a lighter frosting. Oh, the possibilities of ganache.