zucchini bundt cake recipe

Written ByJenny Smyth Posted on
zucchini bundt cake recipe
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The Best zucchini bundt cake recipe

I’ve been making this zucchini bundt cake recipe for years, and it’s a staple in our household. It’s a perfect combination of flavors and textures that everyone loves. My kids, who are picky eaters, devour it in seconds, and my husband always asks for seconds.

I love that it’s a healthier alternative to traditional cakes, packed with the goodness of zucchinis and less sugar. The moist texture and subtle sweetness make it a great dessert or snack option. I’ve served it at family gatherings, potlucks, and even as a brunch item, and it always gets rave reviews.

The key to this recipe is using the right amount of zucchini so it’s not too wet or too dry. A few tips I’ve learned over the years is to make sure to squeeze out as much liquid from the grated zucchini as possible and to not overmix the batter. This ensures a tender crumb and a lovely texture that everyone will love.

One thing I’ve noticed is that this cake freezes really well, so I often make a batch and store it in the freezer for up to three months. When I need a quick dessert or snack, I can simply thaw it overnight in the fridge or reheat it in the oven for 20 minutes. It’s perfect for busy families like mine who need a reliable go-to recipe.

Over time, I’ve made some tweaks to this original recipe to make it even better. One thing I changed was adding a hint of nutmeg to give it an extra depth of flavor without overpowering the other ingredients.

Zucchini Bundt Cake

Zucchini Bundt Cake

4.5 from 607 votes

A moist and tender bundt cake made with fresh zucchini and warm spices. This cake is a delightful way to use up summer squash and is perfect for dessert or a sweet breakfast treat.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 12Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
2 cups shredded zucchini, squeezed dry
1/2 cup sour cream

For the Cream Cheese Glaze

4 ounces cream cheese, softened
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease and flour a 10-inch bundt pan thoroughly, ensuring all crevices are coated to prevent sticking.
3In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4Set the dry ingredients aside while you prepare the wet mixture.
5In a large bowl, beat the granulated sugar and vegetable oil with an electric mixer on medium speed until well combined, about 2 minutes.
6Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
7Stir the shredded zucchini into the wet mixture until evenly distributed.
8Then, alternately add the dry ingredients and the sour cream, starting and ending with the dry ingredients, mixing on low speed just until incorporated and no streaks of flour remain.
9Pour the batter into the prepared bundt pan and spread it evenly.
10Bake for 40 to 45 minutes, or until a wooden skewer inserted into the center comes out clean and the cake is golden brown.
11Allow the cake to cool in the pan on a wire rack for 10 minutes.
12Then, invert the pan onto the rack to release the cake and let it cool completely, about 1 hour.
13While the cake cools, make the glaze by beating the softened cream cheese with an electric mixer until smooth.
14Gradually add the powdered sugar, milk, and vanilla extract, beating until the glaze is smooth and pourable.
15Once the cake is completely cool, drizzle the cream cheese glaze over the top, allowing it to run down the sides.
16Let the glaze set for about 15 minutes before slicing and serving.

🔧Equipment

10-inch bundt pan
Mixing bowls
Whisk
Electric mixer
Grater
Measuring cups and spoons
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 5g❤️Cholesterol: 45mg🧂Sodium: 320mg🌾Total Carbs: 52g🥦Dietary Fiber: 1g🍬Sugars: 35g🥩Protein: 5g

📝Notes

For best results, squeeze the shredded zucchini in a clean kitchen towel to remove excess moisture. This prevents the cake from becoming soggy. You can also add 1/2 cup of chopped walnuts or pecans to the batter for extra crunch.

This zucchini bundt cake recipe is always a good idea for any occasion – whether you’re hosting a family gathering, potluck, or just need a quick dessert for your family.

The best part is that you can store leftovers in an airtight container at room temperature for up to three days or freeze them for up to three months.

When you need a fresh dessert, simply thaw it overnight in the fridge or reheat it in the oven for 20 minutes.

❓ Frequently Asked Questions About Zucchini Bundt Cake

Q: What type of flour should I use?

I prefer using all-purpose flour for this recipe because it gives the cake a nice balance of structure and tenderness.

Q: Can I use other types of summer squash instead of zucchini?

Yes, you can substitute other types of summer squash like yellow crookneck or pattypan for zucchini in this recipe.

Q: How do I ensure the cake doesn’t become too wet?

A good rule of thumb is to squeeze out as much liquid from the grated zucchini as possible before adding it to the batter.

Q: Can I add nuts or chocolate chips to this recipe?

You can definitely customize this recipe by adding your favorite mix-ins like chopped walnuts or dark chocolate chips.

Q: What’s the best way to store leftover cake?

I recommend storing leftover cake in an airtight container at room temperature for up to three days or freezing it for up to three months.

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