{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/6615eeeedd3b8b0017356291/68b45668e9dcbdcab9d35c21?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"Zucchini and Lemon Bundt Cake","description":"<p>Why DO people cook sweets with vegetables?</p><p><em>Are they trying to use up a glut?</em></p><p><em>Trick the people they care about into eating more veg?</em></p><p><em>OR - does it genuinely work as a flavour add-in?</em></p><p><br></p><p>Today we dive into BUNDT cakes, how they go wrong, and we get specific with a <a href=\"https://cooking.nytimes.com/recipes/1026966-lemon-zucchini-bundt-cake?unlocked_article_code=1.h08.O_Yn.2LYIyuF85Aw4&amp;smid=share-url\" rel=\"noopener noreferrer\" target=\"_blank\">Lemon and Zucchini Bundt Cake</a> that is surprisingly easy, lasts well and uses up your dirty gourds!</p><p><br></p>","author_name":"Yumi Stynes"}