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Zucchini Bundt Cake

Easy Zucchini Bundt Cake recipe that is moist and full of flavor! Very versatile and hearty, it can do double-duty as a dessert or coffee cake.

zucchini bundt cake in pan

Up today is a really hearty and dense zucchini bundt cake recipe that could actually do double duty. It’s tasty enough to serve for dessert, but it’s also perfect to serve as a coffee cake. Either way, this recipe is a winner. There are no odd ingredients, and it’s super easy to throw together. You can use fresh grated zucchini or zucchini that’s been frozen. Either way is equally good.

zucchini bundt cake

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The bundt pan I had for a long, long time was recently retired due to old age. It had definitely seen better days and was literally not usable. I treated myself to a new and improved version that I picked up at Williams-Sonoma. It’s the Nordic Ware Anniversary Bundt Pan. This zucchini bundt cake baked evenly, and it didn’t get too brown on the outside. I have been avoiding bundt cake recipes (which are so easy) because I didn’t have a good pan. Those days are over!

zucchini bundt cake in pan

Zucchini Bundt Cake

Easy Zucchini Bundt Cake recipe that is moist and full of flavor! Very versatile and hearty, it can do double-duty as a dessert or coffee cake.
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Course: Dessert
Cuisine: American
Keyword: zucchini bundt cake
Servings: 8 servings
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 1 cup brown sugar
  • 1 cup white sugar
  • 1 cup oil (canola or vegetable)
  • 3 eggs
  • 2 teaspoons vanilla
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 cups grated zucchini
  • 1 cup chopped walnuts

Instructions

  • Preheat oven to 350 degrees F.
  • In a large mixing bowl combine sugars, oil, eggs, and vanilla.
  • Beat well until completely mixed.
  • In a separate bowl, whisk flour, baking powder, soda, salt and cinnamon.
  • Add to sugar mixture making sure to scrape the bowl well.
  • Stir in zucchini and nuts.
  • Pour into prepared bundt pan.
  • Bake 50 min. or until a knife inserted comes out clean.
  • Cool and dust with powdered sugar if desired.

Notes

I used Baker's Joy to prepare my bundt pan.
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Zucchini Bundt Cake Recipe Tip

To serve this zucchini bundt cake recipe as a dessert, drizzle it with a tasty lemon glaze.

  • Add one tablespoon fresh lemon juice and one tablespoon fresh grated lemon peel to one cup of powdered sugar. Mix well until it’s smooth. It should pour easily, but should not be runny. 
  • To tie the glaze into the cake, add fresh grated lemon peel to the cake mix (the zest from one lemon.) If you like raisins, adding those would also be delicious, and it would add amazing texture. 

piece of zucchini bundt cake on plate

Thanks for stopping by and spending a few minutes with me. I hope you give this zucchini bundt cake a try! Before you go, take a look at some other recipes that use zucchini:

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Replacing the pasta with zucchini in this Skillet Zucchini Lasagna recipe makes a delicious, easy-to-assemble, gluten-free dish for family meals.
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This Chocolate Zucchini Cake Recipe is SO easy. You will never know the zucchini is there because the texture is so light. Uses basic pantry ingredients.
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This Chocolate Zucchini Cake recipe is SO easy. You will never know the zucchini is there. The texture is light and moist. Uses basic pantry ingredients.
See this recipe