Zucchini Bundt Cake

Zucchini Bundt Cake is a perfect way to use up summer zucchini while creating a dessert that’s sure to impress. This moist and flavorful bundt cake is brought to life with warm spices like cinnamon and cardamom, perfectly complemented by a sweet glaze drizzled on top.

This zucchini cake is ideal for gatherings, whether you’re hosting a dinner party or attending a Labor Day potluck, this cake pairs wonderfully with a scoop of vanilla ice cream. 

Zucchini Bundt Cake

Bundt cakes bring back fond memories for me, like when it’s combined with fresh summer zucchini. I can still remember making this desert at the end of the summer when our garden was overflowing with zucchini. My kids loved picking the zucchini, and then grating it, especially when they knew this delicious cake was coming their way! 

Why I love this recipe

• A fun way to incorporate surplus summer zucchini into a fabulous dessert!
• This cake is always a hit at potlucks and dinner parties, especially when served with a scoop of vanilla ice cream.
• Bundt cakes are fun to bake, their edges and central hole allow the cake to cook uniformly and stay moist! They are easy to transport to any party, too.

Gather these ingredients

• Zucchini – shredded
• Granulated sugar
• Vegetable oil
• Eggs – large
• Vanilla extract
• Flour – all purpose
• Baking soda
• Baking powder
• Cinnamon – ground
• Cardamom – ground
• Kosher salt
• Powdered sugar
• Milk

How to make Zucchini Bundt Cake

1. Preheat the oven to 325 degrees F.
2. Spray a 12-cup bundt pan with baking spray. Set aside.
3. Grate (with a cheese grater) 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.
4. Lay the zucchini on a flat surface or cutting board and press down with a paper towel on top to absorb any water.
5. Beat together in a large mixing bowl: sugar, oil, eggs, and vanilla until blended.
6. Add in flour, baking soda, baking powder, cinnamon, cardamom and salt (for 3 minutes?)
7. Fold in shredded zucchini.
8. Pour mixture into a prepared bundt pan.
9. Bake for 55-60 minutes. 
10. Remove and cool in pan for 5 minutes before inverting onto a cake plate to cool completely before adding the glaze.
11. Whisk together sugar, cinnamon, vanilla, and milk in a bowl until smooth.
12. Drizzle the glaze over the cake.
13. Serve and enjoy!

Tips & substitutions

• Add lemon zest to both the cake and glaze for a bright, citrusy flavor.
• Freeze the cake (without glaze) and add the glaze after defrosting for a make-ahead dessert.
• Leave out the cardamom and use only cinnamon if you prefer a more traditional spice flavor. 
• Make a Zucchini Chocolate Bundt Cake by adding cocoa to the dry mixer (about 1/2 cup).
• Optional to add chocolate chips if you are making it “chocolate.”

Serving suggestions

This Zucchini Bundt Cake is perfect for a Labor Day potluck, and pairs wonderfully with homemade ice cream, a fresh berry salad, and a Healthy Pumpkin Chili to round out the meal. 

Storage

Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and store in the refrigerator for up to a week.

Check out these Labor Day potluck desserts while you’re here

• Pumpkin Poke Cake
• Strawberry Crunch
• Basic Texas Sheet Cake Recipe

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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.

Prep Time: 20 minutes mins

Cook Time: 55 minutes mins

Total Time: 1 hour hr 15 minutes mins

Yield: 12

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Ingredients

 

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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.

Cuisine: American

Course: Dessert

Author: Sandy / Reluctant Entertainer

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

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