This Zucchini Bundt Cake topped with Sour Cream Frosting is completely fabulous! It’s the perfect thing to make if your garden is overflowing with zucchini.
It’s that time of year when gardens are flourishing and possibly overflowing with zucchini. Where some are probably gargantuan in size because they literally go from the perfect size to gigantic overnight.
I haven’t planted zucchini for a couple summers now, but thankfully my father-in-law has and comes to my rescue when I need some. Actually, I am probably coming to his rescue by taking those ginormous babies off his hands.
When I saw this recipe for Zucchini Bundt Cake with Sour Cream Frosting I was thrilled that I had a HUGE zucchini sitting in my fridge, just waiting to be used.You guys are going to love this cake. It’s absolutely delicious and simple to make.
The zucchini for this recipe is actually put into a blender or food processor rather than shredded. It will take a few minutes for it to turn to puree, so don’t panic. Just make sure you stop your blender or food processor a few times and give it a stir and eventually you will have zucchini puree. Let’s talk about the frosting. . . it’s my favorite! I know typically cream cheese frosting is the “frosting of choice” for zucchini desserts, but this sour cream frosting is amazing. I love the little bit of tartness the sour cream adds. Just trust me and give it a try.
Now go dig through that garden and find those overgrown beauties and make this cake.Print
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Recipe Source: Adapted slightly from Jami Cooks it Up