Testimony of the Day

“It’s been less than a year since I stopped eating wheat and anything containing gluten. This January we started watching carbs, but not religiously. In under one year, more than 45 pounds has disappeared. (The two pics on the right are “before”, within the last two years, and the two pics on the left are recent, as in last few weeks.)

I don’t know for certain how much I’ve lost because I stopped weighing myself when getting on the scale made me cry… I can only assume it’s closer to a 55 pound loss, but I’m going with the measured loss, starting with the weight once I was able to get bring myself to get back on the scale.

I still have a little ways to go, but I am really pleased and quite proud of how far I’ve come. (Plus I’ve gained some decent cooking skills along the way.) I’ve seen and been inspired by a lot of before & after pics, so here’s my proof that it works and I’m happy to share it.” – Stephanie

Don’t wait another day! Click HERE to get started on your journey!

Zucchini bundt cake

 Another big SALE!

My Kids cookbook is now 30% off! Now through Sunday get it for $17.99! This is not just for kids, some of the breakfast options alone make this worth it for us big kids (pancakes, waffles, malt-OH-meal and amazing cereals). Plus french ‘fries”, sloppy joes and much more. All the recipes are grain free and low carbs (along with dairy free options). If you have a copy already, share, share, share and tell your friends. Thanks so much for your support! 🙂

Click HERE to get your copy today!

 Zucchini bundt cake

 

 

Zucchini bundt cake

Do you have zucchini coming out of your garden like I do?

I was about to play ‘ding dong ditch’ on my neighbors, but with this recipe, I might be keeping more zucchini than I thought I would!

Zucchini Bundt Cake
 
Prep time
Cook time
Total time
 
To find the best prices on the ingredients I use, click on the word to take you to the website. A tasty change-up in this recipe is to use raspberry extract in place of vanilla for a chocolate-raspberry cake!
Author:
Recipe type: Dessert
Cuisine: American
Serves: 16
Ingredients
Instructions
  1. Preheat oven to 350F.
  2. Combine almond or coconut flour, salt, cocoa powder, cinnamon and baking soda into medium-sized bowl.
  3. Beat eggs and natural sweetener for about 2-3 minutes.
  4. Add in melted coconut oil, almond milk and extract to the egg mixture.
  5. Grate the zucchini. Squeeze out the water of zucchini if it seems wet, then add to the egg mixture.
  6. If desired add ½ cup chopped walnuts or pecans.
  7. Stir the wet and dry ingredients together, only stirring enough to combine. Spray bundt pan with coconut oil spray.
  8. Bake about 50-60 minutes, or toothpick inserted into the center comes out clean.
  9. OPTION: Make into donuts! For some reason, everything tastes better as a donut! Click HERE to find my donut pan.
  10. GLAZE: Mix all ingredients and spoon over cooled cake.
Notes
NUTRITIONAL COMPARISON (per serving):
Traditional Chocolate Zucchini Cake = 289 calories, 19g fat, 5g protein, 40.6g carbs, 2.1g fiber (38.5 effective carbs)
“Healthified” Almond Flour Zucchini Cake = 242 calories, 21.6g fat, 7.5g protein, 7.2g carbs, 3.7g fiber (3.5 effective carbs)
"Healthified" (using coconut flour) = 171 calories, 14g fat, 6.1g protein, 6.8g carbs, 4g fiber (2.8 effective carbs)
Zucchini bundt cake

link
link

80 Comments

  • Megan N says:

    Yum!!! I can’t wait to make this. I just need to buy a bundt pan first.

  • Chris says:

    This looks amazing! I am trying to find a way to make it without eggs. Any suggestions? Will chia eggs work with the coconut flour? Will they work with Amex of coconut and almond flour? Can Ui use a different nut/protein powder instead of almond flour?

    Thanks!!!

    • cemmerich says:

      I haven’t tried using chai or flax eggs for this many eggs. Not sure if it will work. Let me know if you try it. 🙂

  • Lynn Gallagher says:

    Maria, how long would you bake these if you are making donuts?

  • alison armstrong says:

    It looks yummy! Did you use coconut flour in the cake pictured?

  • Suzee says:

    I hope I can get rid of these food allergies of mine! I would love to make this, but I also have to avoid eggs right now 🙁

  • Teresa says:

    Looks so good! What type of tea did you make to go with it?

  • Jamie says:

    Great job, Stephanie!

    Maria, holy cow what are you feeding those zucchini plants??? They are HUGE. Have you ever frozen zucchini noodles? I considered it, but thought they might be too mushy for noodles after warming them up from the freezer.

    • cemmerich says:

      They grown like weeds here. I haven’t froze them. I have kept them in the fridge for a week or so. 🙂

  • Teresa says:

    Thank you for posting the pictures of you with your zucchini! Mine look exactly the same, and I was worried that somehow there was something wrong with them, because they are ten times bigger than ones you get at the grocery story. I’m so glad you posted this so I can make something different with them. Although that might make my zucchini loving dog very sad. 🙂

  • Holly says:

    Last weekend I was picking up some flavors (orange extract, almond extract, lemon extract, smoked sea salt) and there was a guy on the phone in the same aisle. I overheard him telling his friend that he thought his garden was placed over a plutonium site because all of his produce was coming out so huge. Maria – your zucchini is monster! Is your garden also placed over a plutonium site? Is that a special breed or is it just the way you garden? And can you teach me? I kill some houseplants (kids are easier, they cry or complain if they are hungry or thirsty).

    • cemmerich says:

      We just have some good sandy soil that the zucchini apparently love. I don’t do anything special. 🙂

    • Peggy D says:

      I think that Maria & Craig’s zucchinis just got too big! I like to pick mine when they are smaller & more tender.

  • Peggy D says:

    This looks delicious! Hope to try it today.

    I have not frozen “zucchini noodles”, but I have frozen grated zucchini in measured containers, so I can just take out the amount I need for a recipe. It has worked fine in conventional recipes. I don’t think the noodles will work either.

    I have “squash” bugs on my zucchinis & summer squash again this year so I don’t think I’ll get many. 2nd year this has happened. Does anyone know how to get rid of them in a healthful way? I looked it up online & the suggestion was to hand pick them off. I DON’T THINK SO!! 🙂

  • Gabby says:

    I love the testimonies! Ding dong ditch, hahaha! And your little boy is growing up to be a little man so fast. I can’t wait to try the zucchini bundt cake. That looks freezable.

  • Marissa says:

    Do you think you could use avocado instead of zucchini? I’d like to have a really moist cake but I’m afraid the avocado might prevent it from setting. Thanks!

    • cemmerich says:

      Hmm, that should work. Let me know if you try it. 🙂

      • Marissa says:

        I tried it with the avocado last night! It was super moist! Really happy with the results! I do have a bit of an aversion to the alcohol aftertaste with artificial sweeteners like swerve. I really don’t notice it much with liquid stevia so is there a good conversion chart you use when you don’t want to use sugar-like substitutes? Also, my stevia doesn’t say stevia glycerite on the bottle, it is just liquid stevia, so does that work out the same in your recipes?

        • cemmerich says:

          Awesome! Thanks for letting me know.
          The stevia should be fine. The only issue with using only stevia and no bulking with a natural sweetener like Swerve, the texture and bulk might be a little different. 🙂

  • jenny says:

    Looks yummy! I will share about your cookbook sale on my FB page too. I *LOVE* the kids cookbook. The peanut butter cabbage noodle recipe is my favorite (although I don’t think my coworkers appreciate the microwave smell much!) 🙂

  • Robin says:

    Maria, I really want to make this. But I don’t know what to do for a sweetener. I am allergic to Stevia, and have awful bathroom problems with Erythritol (even Swerve). I know I’m one of the few who does. Xylitol is even worse. I’ve resorted to baking with bananas as a sweetener, and am limited to muffins and pancakes. Ha!! At least so far. Any ideas at all?

  • Robin says:

    I found some, Maria: http://www.amazon.com/Luo-Han-Monk-Fruit-Extract/dp/B0096E55QK/ref=sr_1_10?ie=UTF8&qid=1376442801&sr=8-10&keywords=lo+han+sweetener

    I’m going to order it. I didn’t see it in your store and will wait if you want to add it. 🙂

  • G says:

    LOL! Your photo illustrates the necessity of providing standard volume or weight measurements for the amount of zucchini (or other produce) to use in a recipe. These are the usual large zucchini where I come from, but I’ve found out it is often waaaaay too much for recipes that call for a certain number of large zucchini. One person’s “enormous” is another person’s “medium”. Thanks for all you do, Maria.

  • tereza says:

    We have had tons of unusual rain here in Alabama. My squashes produced some, but not ginormous fruit, and then died with fungus and squash bugs due to all the rain. I am planting more though for harvesting in the fall. Maybe I will get some ginormous like yours??!!! 🙂

    • Teresa says:

      I live in Alabama too. My zucchini are all enormous, and I get teased by people saying I leave them on the vine too long, but when they are normal size they still have the squash blossoms attached and aren’t quite green yet. I’m surprised I haven’t had any trouble with bugs. Hope your next crop goes better!

  • Rebecca says:

    I’m making this now, it looks amazing! Does it need to be stored in the fridge?

  • Lora says:

    Tried with coconut flour and it is yummmiiieeeee ! I whipped some heavy cream with stevia and caramel extract for frosting. My boys loved it too. I told them it was sugar free after they ate and my 8 year old says” I knew it was because it taste hot” (the swerve) 🙂 anyway wouldn’t change a thing using coconut flour it was perfect ! Thank you Maria your recipes are always so good!

  • julie says:

    I can only imagine how hysterical it would be to watch your neighbor open their door to a mound of orphaned, giant zucchini.

  • L.D. says:

    I have all the ingredients for this cake:) +lots of zucchinis stored in the fridge… I was searching for more ways to use them up (I made your last noodle recipe with the recommended GEFU cutter -> awesome substitute Maria!! I was so thrilled!).

    Can you tell me how much the 1 1/2 cups grated zucchini is in grams?

    • cemmerich says:

      Thanks! Sorry, I don’t know the weight. Maybe someone else can weigh it when they try it. 🙂

  • Sarah G says:

    What kind of pan could I use in place of a bundt pan?

  • Linda says:

    I made this today and it was great. I didn’t bother making the glaze since it was just going to be me eating it. I must have loaned out or given away my Bundt pan, but I had a mini Bundt pan (6 small ones) and a bundt muffin pan – so I used both of these for one recipe. This way I can freeze some of it to eat later. The cake was very moist and deliciious – I made the almond flour variety but I used coconut milk instead of almond milk since that’s what I had on hand. It turned out great.

  • Marcella says:

    Does this taste like zucchini at all? I love zucchini but I don’t know if I would like it in a cake.

  • Susie says:

    Awesome cake!! I would definitely make this again! I own a Nordic Ware Bundt pan — really well made and the metal is superior to other pans. So when I went to check — the cake was already DONE. If you use high quality pans, really watch your cooking time since it will cook faster!! I also used the coconut flour version — would that have an affect on the cooking time?

    I did not get the glaze to look anything like yours — the swerve did not mix in so it was lumpy, though still tasty. I served with whipped cream that I had made with just a small amount of serve and 1/4 tsp of Strawberry extract. Thanks!!

  • Janet says:

    This recipe looks great! Can’t wait to try it…. Bummed that I just checked my e-mails and see I missed the sale on your cookbook:( Ended yesterday… Hope to get a chance to order next time around.

  • Loretta says:

    I just made this cake and I am thrilled to report that it is incredibly delicious. I did not use the frosting and don’t think I will need it. Thank you so much for developing delicious, yummy treats. You are a godsend Maria.

  • Darlene says:

    I made 20 yummy donuts from this recipe. They are moist and soooo good! 🙂

  • Sandra says:

    Wow, delish! I made this cake today for my b’day tomorrow. I added a couple tsp of expresso power to up the flavor a bit. Think I should have grated the squash a little more, but that’s an excuse to make another one. Ha! Also used half an avocado. Made a cream cheese drizzle and topped that with chopped walnuts. I used a smaller bundt pan so I had enough batter to make 12 mini doughnuts that I rolled in powdered sweetener.

  • Tanya says:

    This is in the oven now. I hope it taste as good as it looks. Yum!

  • Gail says:

    Do you usually make the pictured food with coconut flour or almond flour? Do you have a preference?
    Thanks,
    Gail

  • Destiny says:

    This is in the oven right now! So excited!

  • Destiny says:

    I took my bundt cake to a party and it was a HUGE hit! My icing didn’t look like yours. It ended up being clumpy. I tried the raspberry extract and everybody raved about it! Thanks!

  • Cindy says:

    I made this yesterday and the glaze did not look like yours. It is clear and grainy. What did I do wrong? I have not tasted it yet, as it is for dinner with friends tonight.

  • Brooke says:

    What is the serving size? Or did I just miss it? 🙂

  • Jennifer Solorio says:

    We just made this..delicious! Melts in your mouth! We posted the picture of our cake and had many requests for the recipe, so we posted your site and pictures. It’s simply amazing! I love Keto Cooking and our family is getting healthy together and enjoying cooking with one another, thank you Maria

  • […] via Maria Mind Body Health […]

  • JP says:

    What is the ice cream recipe for with this? The picture doesn’t seem to show an ice cream layer? Thanks. The ice cream sounds dicious with the peanut butter swirl though. 🙂

    • Maria Emmerich says:

      Sorry about that. That is a different recipe I’m working on and I copied it to the wrong spot. I fixed it above. Thanks!

  • Hi Maria, I just wanted to let you know I featured this recipe in my Low Carb Gluten-free Zucchini Recipes roundup. I hope you’ll get some visits coming your way!

  • […] Zucchini Bundt Cake from Maria Mind Body Health […]

  • Ruth Spyker says:

    I make this recipe into muffins since they don’t lose the moisture like a cake does when it is cut. I make the cake too! This recipe gets made on average of once a week, depending on how many muffins I make and how many I eat per day! This is the absolute best recipe for chocolate cake that I have!!!! Thank you Maria!

Sign Up For Our Newsletter!

Never miss a recipe or post! Also get exclusive Discounts and Coupons!