Up today is a really hearty zucchini bundt cake 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. No odd ingredients and it’s super easy to throw together. You can use fresh grated zucchini or zucchini that’s been frozen.
My bundt pan was recently retired due to old age. It had definitely seen better days. I treated myself to a new and improved version I picked up at Williams-Sonoma. It’s the Nordic Ware Anniversary Bundt Pan. My cake baked evenly and didn’t get too brown on the outside. I have been avoiding bundt cakes (which are so easy) because I didn’t have a good pan. No more.
| Servings |
- 1 c. brown sugar
- 1 c. white sugar
- 1 c. oil
- 3 eggs
- 3 c. Flour
- 1 t. Baking Powder
- 1 t. baking soda
- 1 t. salt
- 1 t. Cinnamon
- 2 c. grated zucchini
- 2 t. vanilla
- 1 c. chopped walnuts
Ingredients
| |
- Preheat oven to 350 degrees.
- In a large mixing bowl combine sugars, oil and eggs.
- 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.
If you wanted to serve this for dessert it would be great with a drizzled lemon glaze. Just add lemon juice and a little milk to some powdered sugar to make a thin glaze. To tie the glaze in to the cake you could also add a little fresh grated lemon peel to the cake mix. You could add raisins too if you are a raisin lover.
Thanks for stopping by and spending a few minutes with me. I know school has started in most places, fall is in the air and everyone is getting busy. The fact that you take the time to read my blog still sort of blows me away. Have a beautiful day!
If you have an extra minute I’d love for you to check out my favorite Fall category pages!
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:)