Savor the delectable moistness and incredible flavors of our Zucchini Bundt Cake recipe. Achieve the perfect harmony of sweetness and guilt-free indulgence, ideal for every occasion.
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Zucchini Bundt Cake is a scrumptious treat that brings together the goodness of zucchini and the delightful flavors of a classic cake. It’s a perfect dessert that satisfies both your sweet tooth and your desire for a healthy indulgence.
Zucchini Cake offers a unique combination of flavors. The moistness of the cake, thanks to the addition of zucchini, creates a delectable texture that melts in your mouth. It’s like biting into a heavenly piece of cake with a hint of freshness from the zucchini. The flavors blend harmoniously, resulting in a treat that’s simply irresistible.
One of the best parts about this bundt cake is that it’s a healthier alternative to traditional cakes. Zucchini adds nutritional value by providing essential vitamins and minerals. It’s a great way to sneak in some veggies without compromising on taste. Plus, the cake’s moistness allows for reduced fat content, making it a guilt-free indulgence.
Zucchini Bundt Cake with Cinnamon Icing is incredibly versatile. You can enjoy it as a standalone dessert or pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. It’s also an excellent option for special occasions like birthdays or gatherings, as it pleases a wide range of palates.
This Zucchini Cake recipe is a delightful culinary creation that combines the goodness of zucchini with the indulgence of a classic cake. With its irresistible flavors and health benefits, it has captured the hearts of cake enthusiasts worldwide.
So, the next time you’re craving a delectable treat, don’t forget to try this delightful cake that promises to satisfy your taste buds and nourish your body.
Zucchini Bundt Cake: Ingredients & Equipment
To make a Zucchini Bundt Cake, you will need …
- large eggs, granulated sugar, salt, and baking powder – all common baking staples. If you do any kind of baking, you probably have all of them in your pantry.
- vegetable oil – you can substitute a neutral flavored oil such as avocado oil, canola oil, or grapeseed oil if you prefer. vanilla extract, all-purpose flour, baking soda
- ground cinnamon – if you want a more potent flavor, you can substitute some or all of the ground cinnamon for nutmeg.
- walnuts – you can omit these or use a different type of nut if you prefer, such as pecans or almonds. You can also substitute chocolate chips or cinnamon baking bits instead.
- powdered sugar
- half and half – you can also use heavy cream or evaporated milk. If you wish to substitute whole milk or another milk, please be aware that it will make the icing thinner, so you don’t need to use as much. Try one tablespoon less and only add more if necessary.
- grater or food processor
- 12-cup non-stick fluted Bundt pan
- hand or stand mixer
- mixing bowls and mixing tools
- measuring tools
- baking spray (with flour added preferably)
- cake serving plate
How to Make Zucchini Bundt Cake
Preheat the oven. Preheat the oven to 325°F.
Shred and drain the zucchini. Shred the zucchini and drain the zucchini in a colander.
Combine wet ingredients. In a large mixing bowl, beat together the eggs, sugar, oil, and vanilla with a hand or stand mixer.
Combine dry ingredients. In a separate bowl, mix together the flour, baking soda, cinnamon, salt, and baking powder.
Add zucchini to the wet ingredients. Stir the zucchini into the wet ingredients.
Combine mixtures. Mix the wet and dry mixtures together, just until combined. Gently fold the nuts into the batter.
Combine the sugar and cinnamon. Mix the sugar and cinnamon together in a small mixing bowl.
Prepare the pan. Spray the Bundt pan well with non-stick baking spray.
Layer the mixtures in the pan. Pour half of the batter into the prepared pan. Sprinkle the top of this layer with the cinnamon swirl mixture, then add the other half of the batter as evenly as possible.
Bake. Bake until a toothpick comes out moist but clean.
Cool. Cool the pan on a wire cooling rack, then invert it onto a serving plate. Allow the cake to cool completely.
Prepare the icing. Mix the powdered sugar and cinnamon together. Add the vanilla and 3 tablespoons of half and half and mix until a smooth glaze forms.
Drizzle icing over the top of the cake. When the cake is completely cool, drizzle the icing slowly and evenly around the top of the cake.
Zucchini Bundt Cake: FAQs
Store this cake in an airtight container at room temperature for 3 or 4 days. You can also freeze the entire cake, or pieces of it, wrapped well with plastic wrap and then put it into freezer-safe bags, for 2 or 3 months for best quality. Bring the cake back to room temperature before eating.
Certainly! Zucchini Bundt Cake is versatile, and you can customize it by adding ingredients like chocolate chips, different nuts, or spices such as cinnamon or nutmeg. You can experiment with add-ins like raisins or shredded coconut. Be creative and experiment with flavors you enjoy.
Yes, if you don’t have a Bundt pan, you can use a regular cake pan or loaf pan. Adjust the baking time accordingly, as it may vary depending on the pan size and shape.
Yes. Thaw the frozen zucchini in a colander, then squeeze out the excess moisture before incorporating it into the cake batter.
While zucchini is commonly used in Zucchini Bundt Cake, you can experiment with other grated vegetables such as carrots or even apples. However, keep in mind that the flavor and texture of the cake may vary.
If you don’t want to use the cinnamon icing included in the recipe, I suggest my Cream Cheese Frosting!
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For the cake:
- 2 cups shredded zucchini, washed and unpeeled
- 3 large eggs, beaten
- 2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup walnuts, chopped
For the cinnamon swirl
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
For the icing:
- 2 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 3-4 tablespoons half and half
- Preheat the oven to 325°F.
- Shred the zucchini and let it drain in a colander while you begin to prepare the cake.
- In a large mixing bowl, beat together the eggs, sugar, oil, and vanilla with a hand or stand mixer.
- In a separate bowl, mix together the flour, baking soda, cinnamon, salt, and baking powder.
- If the zucchini is still dripping and soggy, squeeze out some of the extra moisture. You want the tiniest bit of moisture in the zucchini, but you don’t want it dripping wet. Then stir the zucchini into the wet ingredients.
- Mix the wet and dry mixtures together, just until combined.
- Gently fold the nuts into the batter.
- Mix the sugar and cinnamon together in a small mixing bowl. You will use this to create the swirl in your cake.
- Spray the Bundt pan well with a non-stick baking spray, preferably one which has flour added to it.
- Pour half of the batter into the prepared pan. Sprinkle the top of this layer with the cinnamon swirl mixture, then add the other half of the batter as evenly as possible.
- Bake for 55-60 minutes, or until a toothpick comes out moist but clean.
- Cool the cake and pan on a wire cooling rack for 10 minutes, then invert the pan onto a serving plate. Allow the cake to cool completely.
- To make the icing, mix the powdered sugar and cinnamon together in a medium-sized mixing bowl. Add the vanilla and 3 tablespoons of half and half. Mix until a smooth glaze forms. If necessary, add additional half and half, one teaspoon at a time, until it’s thick but slightly pourable.
- When the cake is completely cool, drizzle the icing slowly and evenly around the top of the cake.
- Serve or store.
- Store this cake in an airtight container at room temperature for 3 to 4 days. You can also freeze the entire cake, or pieces of it, wrapped well with plastic wrap and then put it into freezer-safe bags for 2 or 3 months for best quality. Bring the cake back to room temperature before eating.
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Nutrition Information:Yield: 16 Serving Size: 1 slice
Amount Per Serving: Calories: 359Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 36mgSodium: 315mgCarbohydrates: 58gFiber: 2gSugar: 44gProtein: 4g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.