Zucchini Swirl Bundt Cake

Preheat oven to 180 C (or a about 385 F).

We will be mixing two different dry batches, so sift each group together in a separate bowl.

White Mix:
1 cup flour
1/2 teaspoon cinnamon
1 dash allspice
1/4 teaspoon baking powder
1/2 teaspoon baking soda

Black Mix:
1/2 cup flour
1/2 cup cocoa
1/4 teaspoon espresso powder
1/4 teaspoon baking powder
1/2 teaspoon baking soda

Combine the rest of the ingredients in a third bowl: the zucchini, beaten eggs, oil, juice, sugar, vanilla, and chocolate.

Split the liquid batter between the two dry bowls and mix each bowl gently until completely combined.

Butter a bundt pan. To make the swirls, dump alternating cupfuls of white and black batter into the bundt pan. I did about 4-5 alternating “colors.” Once you’ve distributed all the batter take a spatula and run it through the middle of the batter around the pan once. This will produce the swirl pattern. (For pictures, see related blog post)

Bake for 40-55 minutes. Cake is done once cracks are dry and toothpick comes out clean. If you are unsure, leave it in for another few minutes (the toothpick will be dry before the cake is done). The cake is very moist, but you don’t want it to be undercooked.

Let cake cool slightly before removing from pan. Serve with butter!

You may want to have a witness there when you take your first bite because, trust me, it will be hard to restrain yourself. An alternative name for this cake is the “24 Hour Cake” because it only lasts that long, or less.

(Yes, I just made that up …. maybe)

*Healthy alternatives: use all olive oil rather than just half and/or substitute 1/2 cup whole wheat flour for 1/2 cup of regular flour in white mix.