Zucchini Bundt Cake
Enjoy a slice of Zucchini Bundt Cake, a moist, flavorful bundt cake recipe made with grated zucchini, and served with a cinnamon glaze.
Ingredients
For the cake:
- 1 ½ cup shredded zucchini
- 1 ½ cup granulated sugar
- ¾ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla
- 1 ½ cup all-purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon cinnamon
- ¾ teaspoon cardamom
- ½ teaspoon kosher salt
For the glaze:
- 3 cups powdered sugar
- 1 teaspoon cinnamon
- ½ teaspoon cardamom
- ½ teaspoon vanilla
- ¼ cup milk
Instructions
- Preheat oven to 325 degree F. Spray a 12-cup bundt pan with baking spray. Set aside.
- Prepare the zucchini: With a cheese grater, grate the zucchini up and down over a bowl. Continue until the entire zucchini is shredded. You can also use a food processor fitted with a shredding attachment. Lay on a flat surface or cutting board and press down with a paper towel on top to absorb any water.
- In a large mixing bowl, beat sugar, oil, eggs, and vanilla until blended. Add in flour, baking soda, baking powder, cinnamon, cardamom, and salt for 3 minutes.
- Fold in shredded zucchini. Pour into prepared bundt pan.
- Bake for 55-60 minutes. Remove and cool in pan 5 minutes before inverting onto a cake plate to cool completely before adding the glaze.
- Make the glaze: Whisk together the sugar, cinnamon, vanilla, and milk until smooth. Drizzle over cake. If you have extra glaze you can serve it separately in a bowl to add to individual serving.
Nutrition Facts
Calories: 300kcal, Carbohydrates: 70g, Protein: 4g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 42mg, Sodium: 212mg, Potassium: 122mg, Fiber: 1g, Sugar: 26g, Vitamin A: 128IU, Vitamin C: 5mg, Calcium: 38mg, Iron: 1mg