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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4.23 from 9 votes
Servings: 8 servings
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes


  • 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


  • 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.


I used Baker's Joy to prepare my bundt pan.
Like this recipe?Follow me at @onsuttonplace

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:

sliced moist zucchini bread recipe
Moist Zucchini Bread Recipe
Dense, delicious, and moist zucchini bread recipe that's easy to make. Uses fresh or frozen shredded zucchini. Goes perfectly with a bowl of soup or a salad!
See this recipe
skillet zucchini lasagna recipe fi
Skillet Zucchini Lasagna Recipe
Replacing the pasta with zucchini in this Skillet Zucchini Lasagna recipe makes a delicious, easy-to-assemble, gluten-free dish for family meals.
See this recipe
squash blossom recipe on small plates with forks
Squash Blossom, Zucchini & Tomato Salad
Delicious squash blossom recipe that combines zucchini, squash, tomatoes, feta & squash blossoms! This squash salad is the perfect side for any summer meal.
See this recipe
pieces of chocolate zucchini cake on parchment paper
Chocolate Zucchini Cake Recipe
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

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Recipe Rating


  1. 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!

    1. Ann Drake says:

      Hi Lisa…thank you for so kindly pointing out my error. I’ve made the correction. I hope you enjoyed the cake!

  2. Oh this is so perfect Ann! I have some zucchini I need to use up. Thanks for another fabulous recipe! :-)

  3. debbiedoos says:

    Looks so moist and delish! Perfect for breakfast too.

  4. 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!

    1. Ann Drake says:

      Hi Mimi!
      You will thank yourself in a few months for freezing that zucchini! It’s perfect to use for holiday baking. Enjoy!

  5. Looks delicious!! Going to try this in my pampered chef bundt pan.

    1. Ann Drake says:

      Ohhh I love Pampered Chef. I have several things from them. Hope you like the cake!

  6. Sounds good! I need to pick up a new bund than. Thanks for the info.

  7. Kathleen G says:

    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

    1. Ann Drake says:

      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!

  8. 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!

  9. Ann, your recipes are my absolute favorite ones out there. Simple, with ordinary pantry items, and yummy! Keep email coming!!

    1. Ann Drake says:

      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!

  10. Penny @ The Comforts of Home says:

    That sounds great! I made your blueberry zucchini bread a few weeks ago and it turned out wonderful.

  11. Mary Carlson says:

    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:)