Zucchini and Banana Bundt Cake

One more week, and it’ll be a brand new year. Isn’t that exciting? I think so. Although 2012 has been a pretty stellar year, 2013 will be even better. I know it.

So while cleanup from the holidays begins – actually, all I have to do is figure out how to get the 10′ tree out of my living room – and remove the lights on the house – now I can start planning the first spectacular event of 2013……

My dad’s birthday.

It’s in just over two weeks. Gotta start organizing the festivities NOW!


Zucchini Banana Bundt Cake – adapted from tasty kitchen

2 cups all purpose flour
½ tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1 cup granulated sugar
2 whole eggs
1 cup canola oil
2 tsp vanilla
2 mashed bananas
2 cups shredded zucchini

Preheat oven to 350 F. Grease a Bundt cake pan with non-stick spray or butter, dust with flour, then tap out any excess. Set pan aside. In a large bowl sift together the flour, baking soda, baking powder and ground cinnamon. Set aside.

With an electric mixer, in a separate large mixing bowl, beat together the sugar, eggs, oil, vanilla, and mashed bananas.

Gradually add the flour mixture into the sugar mixture and continue to mix on medium low until well incorporated. Stir in the shredded zucchini.

Pour the batter into the prepared pan, smooth the top, then bake the cake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan. Remove from the oven and allow to cool for 10 minutes before inverting the cake onto a wire rack to cool completely.


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