What better way to use up all of that zucchini than in a delicious low carb, gluten-free chocolate bundt cake? This post is sponsored by Safest Choice Eggs.
My town just north of Boston isn’t the most exciting place to live. It’s what you might call a little sleepy. There isn’t much happening here and for a city kid who grew up around the hustle and bustle of downtown Toronto, it’s often too quiet. It’s a good location with a good school system for my kids, but I find it a bit too suburban for my tastes. There is one thing, however, that I absolutely adore about it, and that’s our really great farmer’s market. It’s a surprisingly good one, with a wide variety of vendors. It was brand new the first year we lived in the area, and it’s grown to be one of the more popular markets in all the surrounding towns. And now it extends well beyond the summer and into October.
Because it’s New England, our growing season is short and our produce selection is more limited than other regions. We simply don’t have the climate for some of the more exotic fruits and vegetables. But it’s always so fun to see what the vendors have on offer and what changes through the season. Zucchini seems to grow really well in this climate. It’s been available since mid-July and it’s still going strong, so I pick up a few every time I go. I’ve had zero luck growing it myself, and it’s such an inexpensive, versatile ingredient. We eat a lot of it every summer, but my kids generally don’t like it unless it’s baked into something. There is just something about baked goods with zucchini that appeal to everyone.
My kids hovered over me as I made this low carb Chocolate Zucchini Bundt Cake to test out my new bundt pan. And I was more than happy to let them lick the beaters and the bowl clean, because I used the pasteurized shell eggs from Safest Choice. I am an incurable batter-licker myself – I don’t feel like I have a sense of how my baked goods will turn out unless I taste the batter. And good thing too, because I have forgotten the sweetener on occasion and I catch it just in time by taste-testing!
When I’ve developed recipes for Safest Choice before, I’ve tended to make things that take raw eggs, like chocolate mousse and salad dressing, to showcase the safety factor. But it’s worth noting that they bake and cook just as well as unpasteurized eggs. And if you’re an incurable batter taster like me, choosing Safest Choice eggs means you aren’t taking your life in your hands when you’re craving some Chocolate Zucchini Bundt Cake!
Disclosure: This post is sponsored by Safest Choice Eggs, as they are helping me pay my way to International Food Bloggers Conference. All thoughts, opinions, recipes and photography are my own.