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.
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.
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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
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
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.Â
- 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.Â
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:
Would have been VERY helpful if you had included the vanilla in the instructions!!!!
I noticed when I was putting my ingredients away that I had not used the vanilla. I quickly removed the batter from the bundt pan and stirred in the vanilla. I hope this turns out well!
(I’m assuming it was to be added with the other wet ingredients)
Last time I’ll be visiting this page!
Hi Lisa…thank you for so kindly pointing out my error. I’ve made the correction. I hope you enjoyed the cake!
Oh this is so perfect Ann! I have some zucchini I need to use up. Thanks for another fabulous recipe! :-)
Looks so moist and delish! Perfect for breakfast too.
Oh, bless you! I was just given three HUGE zucchini at school yesterday, and I wasn’t sure what to do with ALL of it. I will definitely follow your instructions for freezing some of it, and the rest will go to make that delicious looking cake!
Hi Mimi!
You will thank yourself in a few months for freezing that zucchini! It’s perfect to use for holiday baking. Enjoy!
Looks delicious!! Going to try this in my pampered chef bundt pan.
Ohhh I love Pampered Chef. I have several things from them. Hope you like the cake!
Sounds good! I need to pick up a new bund than. Thanks for the info.
Bundt pan
I’m thinking if I send this recipe to my sister, she’ll bake one and send a few slices my way. Zucchini coming out of her ears! Ann, you have a fan base, because of your recipes, dyi and your warmth. Kathleen in Az
Thank you Kathleen…what a lovely thing to say. I always smile when I see a comment from you. I can’t thank you enough for your friendship!
I’m definitely going to give this one a try. I made your Starbucks Lemon Loaf the other day and it was a huge hit! Thanks Ann…love your blog!
Ann, your recipes are my absolute favorite ones out there. Simple, with ordinary pantry items, and yummy! Keep email coming!!
Keep THEM coming
I will do my best Joyce! I keep finding sources for older recipes and I’m hoping they don’t run dry. Have a good weekend!
That sounds great! I made your blueberry zucchini bread a few weeks ago and it turned out wonderful.
Thanks for saving the day Ann! This is the perfect solution to a call from company coming into town tonite….perfect seasonal recipe because…right now, who doesn’t have zucchini? Haha:)