Zucchini Bundt Cake with Tequila Lime Glaze- this screams summer from the fresh zucchini to the tropical flavors of a margarita in the shiny lime gaze.
Did I ever tell you about the time I got lice?
Yep, I got lice. Then gave it to Autumn.
Shortly after moving from Massachusetts to Florida, I had to go to DC for a 2 day new employee orientation thing at the head regional office. Mind you, I had already been working for Gensler for about 9 years at this point, so I kept saying “you know I’m not new right?” but they kept saying it had to do with being new to the region so I still needed to go. I had a big deadline for a project at around the same time, so I read royally ticked off about going. Such an inconvenience and annoyance.
I was excited about seeing a friend who had worked in the Boston office and then transfer to there years earlier. So that was about it.
So, I go and I survived. I was even, jokingly, asked to teach a seminar because during introductions we had to say how long we had worked at Gensler so far. Most answers were 2-3 months, I said “Well, hmm, about 9 years.” I’m such a smart ass. Whatever.
Once we got back life returned to normal, except I kept complaining of having a dry scalp. “THIS FLORIDA WATER SUCKSSSSSSS!” I’d tell everyone I encountered and scratch my head like a fiend. This went on for a month or so. Any time Price went to CVS he would pick up a different shampoo and conditioner for me to try. I kept thinking it my skin, hair, whatever was just trying to adjust to the crappy water down here. WRONG.
Fast forward to when I when I went to Everything Food Conference with Amanda. We stayed in the same room. We shared a bed. Still no idea that some asshole lice were living it up in my hair.
And then I came home, and got a call from daycare that Autumn had lice. SAY WHAT?!?!?! I had to pick her up, and while there I was like, “So this is awkward, but can you check me too?” “YEP!!!!! YOU HAVE LICE TOO!!!!” I must have just given it to her because Autumn would refuse to let us do her hair but had her teachers do her hair, and they never noticed it before this.
After spending over $125 in lice related brushes, shampoos, sprays, and cleaning solutions, we attacked them. In a period of 2 days, Price did 18 loads of laundry, vacuumed and shampooed the rugs, while I was on the hair treatments for myself, Autumn, and dogs. FML!!!!!!!! Not only that, I then had to tell Amanda there was a good chance I gave her lice too. #theworst
Why am I telling you this 2 years later?
Well, Price is now working for Gensler. He started about 6 weeks after I stopped working there to say home with the kiddos. He is going to DC tomorrow for this same orintation. I am not allowing him back into the house without doing a thorough lice check on him when he gets back on Friday. I still have traumatic flashbacks from the whole thing.
Okay, on to better things…
Zucchini Bundt Cake with Tequila Lime Glaze!!!!!
This cake rocks!!!!!
I love incorporating zucchini in my recipes all summer long. It’s the perfect summer vegetable that can be used in savory foods (like my awesome enchiladas) and yummy baked goods. My favorite way of using zucchinis in zucchini breads, but I was thinking of changing it up this time and making a bundt cake this time.
We also had a bunch of limes hanging around from a night of making margaritas so I was thinking I could give this bundt cake a margaritas spin to it.
The lime in the cake gives it a tropical flavor and the lime and tequila in the glazes gives it a kick!
I swear that once you take a big bite out of a slice of this Zucchini Bundt Cake with Tequila Lime Glaze, you’ll be hooked.
For the bundt cake
- 2 small zucchinis), grated and some of the moisture squeezed out
- 2 3/4 cups flour
- 1 Tablespoon baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3/4 Cup unsalted butter, softened
- 1 1/3 Cups sugar
- 3 eggs
- 1/4 Cup whole milk
- 2 teaspoons lime juice
For the tequila lime glaze
- 2 Cups powder sugar
- 1 teaspoon tequilla
- 1 teaspoon triple sec
- zest of 2 limes
- Preheat the over to 350F. Spray a bundt pan with nonstick cooking spray.
- Grate the zucchinis until you yield 2 cups. Squeeze out most of the moisture. The zucchini should still be soft and wet.
- Combine the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, cream together the butter and sugar for 2 minutes. It will be light in color and fluffy in texture.
- Add the eggs, one at a time. Scraping down the sides of the bowl after each egg.
- Add the milk, lime juice, and zucchini.
- Sift the flour mixture into the bowl. Fold the flour mixture until just combined.
- Pour into the prepared bundt pan. Bake for 45 minutes, until a tooth pick inserted in the center of the cake is clean upon removal.
- While the cake is cooling, make the glaze by combining the ingredients together. Pour of the cool cake.
- Store, in an airtight container for up to 3 days.
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