Zucchini / Apple Bundt Cake with Limoncello Drizzle.

No doubt the biggest problem vegetable gardener’s have with the squash ‘family’, is it’s frightening productivity even when growing conditions are marginal. It’s growth is so rapid that when heat and moisture are ideal, you could be picking your zucchini daily. That being said, there’s no such thing as too much zucchini in my opinion. A member of the gourd family, its versatility is amazing! From appetizers to dessert, zucchini covers every recipe category.

This Zucchini-Apple Bundt Cake  is a healthy veg/fruit combo topped with a refreshing Limoncello Glaze. Authentic limoncello is made from Italian lemons, which come from the Amalfi coast in Italy. Families have passed down recipes for limoncello for generations, as every Italian family has their own recipe. In the winter of 2013, Brion and I spent some time travelling Italy. It was in Sorrento where we tasted limoncello for the first time and loved it.

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Zucchini / Apple Bundt Cake with Limoncello Drizzle.

Zucchini, apple & limoncello create an explosion of flavors in this moist bundt cake.

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Rating: 5
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Course

dessert

Servings

MetricUS Imperial

Ingredients

Zucchini-Apple Cake

• 2 cups zucchini, patted dry
• 1 1/3 cups sour cream OR plain yogurt, fat free
• 3/4 cup sugar
• 2 egg whites
• 1/3 cup oil
• 1 egg
• 1 Tbsp vanilla
• 3 cups flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt

Apple Streusel Filling

• 2 cups apples, peeled & chopped
• 1/3 cup brown sugar, packed
• 1 Tbsp flour
• 2 Tbsp margarine, melted
• 1/4 tsp nutmeg
• 1/8 tsp salt
• 1/2 cup walnuts, chopped

Limoncello Glaze

• 3/4 cup powdered sugar
• 3 Tbsp limoncello liqueur OR if none is available substitute fresh lemon juice

Course dessert Servings MetricUS Imperial Ingredients Zucchini-Apple Cake 2 cups zucchini, patted dry 1 1/3 cups sour cream OR plain yogurt, fat free 3/4 cup sugar 2 egg whites 1/3 cup oil 1 egg 1 Tbsp vanilla 3 cups flour 1 1/2 tsp baking powder 1 tsp baking soda 1/2 tsp salt Apple Streusel Filling 2 cups apples, peeled & chopped 1/3 cup brown sugar, packed 1 Tbsp flour 2 Tbsp margarine, melted 1/4 tsp nutmeg 1/8 tsp salt 1/2 cup walnuts, chopped Limoncello Glaze 3/4 cup powdered sugar 3 Tbsp limoncello liqueur OR if none is available substitute fresh lemon juice

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Apple Streusel Filling

1. Peel & chop apples. In a small bowl, combine apples with remaining filling ingredients & mix well. Set aside. If you prefer, you can cook everything except nuts for 3-4 minutes & then stir in nuts. Cool before adding to cake.

Zucchini-Apple Cake

1. In a large bowl, beat zucchini, sour cream ( or yogurt), sugar, egg whites, oil, egg & vanilla until well blended. In a small bowl, combine flour, baking powder, baking soda & salt; gradually beat into zucchini mixture until blended.
2. Preheat oven to 325 F. Spray & flour a bundt cake pan. Spread 1/3 of the batter in pan; spoon 1/2 of filling carefully over cake. Top with another 1/3 of cake batter then remaining filling, finishing with last 1/3 of cake batter.
3. Bake for about 50 minutes or until a toothpick inserted near center comes out clean. Cool for 5-10 minutes before removing from pan to a wire rack to cool completely.

Limoncello Glaze

1. In a small dish, mix together powdered sugar & limoncello liqueur. When cake is cool, drizzle slowly over top.