Yield: serves 16

Zucchini Bundt Cake

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Super moist and delicious, this Zucchini Bundt Cake with a decadent Cinnamon glaze is a fantastic dessert! Such a great way to use up some of that fresh zucchini in your garden!


For the cake:

  • 1 ½ cup granulated sugar
  • ¾ cup vegetable oil
  • 3 large eggs
  • 1 ½ cup all-purpose flour
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • 1 ½ teaspoon cinnamon
  • ½ teaspoon kosher salt
  • 1 ½ cup shredded zucchini

For the glaze:

  • 3 cups powdered sugar
  • 2 teaspoon cinnamon
  • ¼ cup milk


  1. Preheat oven to 325 degree F. Spray a 12-cup bundt pan with baking spray. Set aside.
  2. In a large mixing bowl, beat sugar, oil and eggs until blended. Add in flour, baking soda, baking powder, cinnamon and salt. Beat for 2-3 minutes.
  3. Fold in shredded zucchini. Pour into prepared bundt pan.
  4. Bake for 55-60 minutes. Remove and cool in pan 5 minutes. Invert onto a cake plate and cool completely before adding glaze.
  5. For the glaze, whisk together the sugar, cinnamon and milk until smooth. Drizzle over cake, allowing the excess to be added to the center hole (this can be used to drizzle over individual slices, or slurped up with a finger, haha).
  6. Slice and enjoy!


  • Have extra glaze? Reserve it for drizzling over individual slices before serving.
  • How to shred zucchini. Run the size of a zucchini up and down a box grater, over a bowl. Continue until the entire zucchini is shredded. You can also use a food processor fitted with a shredding attachment. Just be careful not to puree.
  • Storing shredded zucchini. You can shred the zucchini ahead of time and freeze it for several months. Before adding to baked goods, let thaw in the fridge and squeeze out any excess water with paper towels.
  • Nutrition Information:



    Serving Size:


    Amount Per Serving: Calories: 306Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 35mgSodium: 171mgCarbohydrates: 50gFiber: 1gSugar: 39gProtein: 3g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram