Recipe: Zucchini Cream Cheese Bundt Cake

I wasn't aware that vegetables were verboten in Broward county, the region of Florida that spans Fort Lauderdale to Miami, but after staying here for a week, I can assure you that this is so. In fact by the dagger-eyed looks I was given every time I mentioned the word "vegetarian" in a dining establishment, I have begun to think that, rather than merely being culturally taboo, eating produce for pleasure might even be illegal here.

Being vegan, well, I shudder to think of what the consequences of THAT might be.



The.Boy. has been quite gracious about stopping into twenty restaurants (or more) each time hunger strikes until we find one that is Joanne-appropriate, and we've been having quite a lovely time otherwise.

Even so, I am having at least five pounds of kale delivered to my door to greet me upon my return home.

You think I'm kidding? Just wait until you see my posts next week.



It seems that the only time anything of the earth is allowed to be ingested in this region of the country is in dessert form. So I bring you this pound cake.

It may be dotted with flecks of green but don't let them fool you, this cake is anything but health food. It is rich, entirely dreamy and, most importantly, smothered in cream cheese frosting.

Dare I say, even a southern Floridian would approve.



Zucchini Cream Cheese Pound Cake
Makes 1 bundt cake, adapted from The Joy The Baker Cookbook

Ingredients

• 3 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 2 tsp ground cinnamon
• 8 oz lowfat cream cheese, softened
• 2 cups granulated sugar
• 3 large eggs
• 2 tsp pure vanilla extract
• 1 cup unsalted butter, melted and cooled
• 2 cups shredded zucchini

For the brown sugar cream cheese frosting:

• 8 oz lowfat cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1/3 cup packed brown sugar
• 1 tsp molasses
• pinch of salt
• 1 3/4 cup powdered sugar, sifted
• 2 tsp pure vanilla extract

Instructions

1. Place a rack in the upper third of the oven and preheat to 350.  Grease and flour a 12-cup Bundt pan and set aside.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon.  Set aside.
3. In the bowl of an electric mixer, cream together 8 oz lowfat cream cheese and the 2 cups sugar on medium speed for about 2 minutes or until well mixed.  Add the eggs one at a time, beating for 1 minute between each addition. Mix in the vanilla.  With the mixer on low speed, pour in the melted butter. Increase speed to medium-high and beat for 3 minutes or until super smooth.
4. Reduce the mixer speed to low and add all the flour.  Mix until just incorporated.  Remove the bowl from the mixer and use a spatula to fold in the zucchini.  The batter will be thick. In a major way.
5. Spoon the batter into the prepared pan and bake for 45 to 50 minutes or until a skewer inserted in the center comes out clean.  Allow to cool for 20 minutes, then turn onto a wire rack to cool completely.  When cooled, frost with brown sugar cream cheese frosting.

For the brown sugar cream cheese frosting:

1. Place the cream cheese in the bowl of an electric stand mixer fitted with a paddle and beat for 1 minute.  Scrape down the sides of the bowl.  Add the butter.  Beat on medium speed for 1 minute until the two are well combined.
2. Add the brown sugar and molasses to the cream cheese mix and beat on medium speed for 30 seconds.  Turn the mixer on low and add the salt and confectioner's sugar, followed by the vanilla. Beat until almost incorporated.  Scrape down the bowl.  Mix again until all of the sugar is incorporated.
3. Spread immediately onto the bundt cake.