Zucchini is one of my favorite vegetables. I use them often, because they are very easy to make, sautéed with a little olive oil and salt. Every year, though, when summer comes to an end, even a voracious zucchini eater like me needs to become creative and find other use for them. Zucchini, in fact, grow so fast and furious that if you don’t check your garden every day you might find overgrown zucchini, ready to eat you and your family!
In Italy there aren’t many recipes for desserts made out of vegetables, so my knowledge has grown since I moved to the United States. Carrot cake, banana bread, pumpkin bread and zucchini cake are good examples.
So this year, in order to use up the zucchini we had in the house, I looked for a decadent chocolate zucchini bundt cake and I found one in Zoë François cookbook, Zoe Bakes. Here is my gluten-free version.