Zucchini Bundt Cake

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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!

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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!

This is our first full summer in our new house. While I love my yard and all the shade it provides, it definitely is not made for having gardens. However, this year I did put in two tomato plants, two basil plants and jalapeno plant and one zucchini plant on the side of our house. The only spot that gets full sun all day long.

It may not look all the attractive from the street…but I am loving having fresh veggies again (I miss my raised beds in Ohio…I hope the new owners are using them!!).

One zucchini plant has flourished…and it’s already given me two large zucchini with a couple more near ready for harvest. When growing zucchini (or picking out zucchini for baking)… BIGGER IS ALWAYS BETTER. I say this because the bigger the zucchini, the less seeds it has. Plus, when you go to shred it, there is more meat per zucchini. Bigger is just, well, bigger.

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!

Some people ask if you can freeze shredded zucchini. While the answer is yes, I say so with a disclaimer. 2 cups of frozen zucchini will NOT lead to 2 cups of thawed zucchini. You will get a lot of water when you thaw that frozen zucchini. So plan accordingly. And press all that extra water out!

Or, you can do what I do, and have a huge zucchini baking day. I prefer to use my zucchini immediately in baked goods, and freeze those.

Did you know you can freeze cake too? With our son at boot camp and our daughter away at a swim meet all week, we have two less mouths to feed. And I should add, they are two of the biggest mouths (haha!!).

So after enjoying my fair share of this cake, I stuck it in the freezer. I find the best way to freeze cake is to first slice it. I cut this cake into 12 equal wedges. I then wrapped each wedge individually in parchment paper. Next, I stuck each individually wrapped slice of cake into a gallon sized ziploc freezer bag (it took two bags for the remainder of this cake). Make sure you label your bags!! Toss this into the freezer, and voila! Frozen cake for your next sweet tooth craving. You can remove one (or more!) slices of cake at a time.

If you KNOW you are going to be freezing the cake, you can hold off on adding the glaze until later. I don’t mind freezing my frosting on the cake because I know it’s only going to be my family eating it (and it ain’t no beauty contest)!

Also, I love this reader’s suggestion from instagram. I shared that I wanted to dive into the pool of frosting in the center of the cake. One reader said that her grandmother’s bundt cake recipe says to pour extra glaze into the center. Why yes. Yes, I love that. ENJOY!

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!

Additionally, before you ask, here is a link to my favorite Bundt Pan. With a little baking spray, it pops out of the pan, EVERY TIME!!

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Yield: serves 12

Zucchini Bundt Cake

Zucchini Bundt Cake
Prep Time 15 minutes
Cook Time 1 hour

Ingredients

For the cake:

  • 1 1/2 cup granulated sugar
  • 3/4 cup canola oil
  • 3 large eggs
  • 1 1/2 cup all-purpose flour
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp kosher salt
  • 1 1/2 cup shredded zucchini

For the glaze:

  • 3 cup powdered sugar
  • 2 tsp cinnamon
  • 1/4 cup milk (I use skim/fat free)

Instructions

  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!

Do you love zucchini? Here are some more delicious ways to add this veggie to your diet:

chocolate-zucchini-cake-3

 Chocolate Zucchini Bundt Cake: you already know how much I love a bundt cake. Now I’ve made it chocolate-y too!

zucchini-banana-bars-3

 Zucchini Banana Bars: is it cake? is it a cookie? Why yes, it’s both!!

zucchini-lemon-blueberrybread

As good as it looks. This Zucchini Quick Bread is filled with blueberries and lemon!

Here are some delicious zucchini recipes from my friends:

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!

 **There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

30 comments on “Zucchini Bundt Cake”

  1. Aimee, raised beds are my dream!! I’m trying to convince my husband to build me some for next summer!! I love that you grew your own zucchini!!! I love baking with zucchini so much!! Love this bundt cake and the cinnamon glaze!!! and thank you so much for the link love! 

  2. Dear Aimee, your zucchini bundt looks beautiful. I love baking with zucchini, I am always guaranteed a super moist cake. So many wonderful tips. Now that I know how to freeze a bundt, that will be coming in handy! xo, Catherine

  3. We grow a lot of zucchini on our farm. I am always looking for new ways to use it. This is it! Pinned!!!

  4. If I was your neighbor I could help take some of that zucchini off your hands and of course I’d made a bundt cake! And extra glaze is the way to go! 

  5. Zucchini is pretty much my main veggie right now! It’s getting thrown into literally EVERYTHING. 🙂 This cake has just GOTTA happen here asap! Can’t get enough of that gorgeous glaze!

  6. I envy you your homegrown zucchini. I’ve been so bad about gardening this year! This cake – now that I can do! Pinned!

  7. Ok so I just got done making and photographing a zucchini bundt cake today. Like…10 minutes ago. Whoa 🙂 Thankfully our cakes don’t look the same 🙂 Your cake looks awesome and I want to dive into that center frosting area so badly 🙂

  8. Lisa

    I love anything with zucchini, but I can’t get my family to touch it with a ten foot pole! Wouldn’t it be marvelous to bake this cake and afterwards tell them what they just ate?! I think I’ll just do that. Thanks for the yummy recipe. 🙂

  9. I have never baked with Zucchini, looks so good! And that glaze, the glaze gets me every time! 

  10. So this zucchini bundt cake, I think I need it in my life like right now! And I didn’t know you could freeze cake. What a great idea. I always have tons of cake leftover whenever I make or buy one because we never eat all of it!  Into the freezer it will go next time!

  11. If you think the front of your house ain’t pretty, you’d better come on over. Our flower beds actually grew over once we had kids. And the deer eat everything.
    I love frozen cake! Seriously, I put it in the freezer to keep it fresh for another time, and then I just eat it frozen. Reminds me of half an ice cream cake.
    And this one I would not be able to stop with. Cinnamon glaze? Holy cow!

  12. I like the half covered method, you make it classy, Freese cake is a great tip

  13. Anonymous

    This cake is just gorgeous Aimee! I’m glad your garden is providing you a bit of fresh veggies – it would make me so sad to not be able to garden 🙂 Pinning!

  14. This bundt cake is absolutely gorgeous!!!

  15. What an amazing bundt cake! I love how zucchini really is the star here.. it is such a delicious ingredient that I really think doesn’t get enough credit!

  16. Angie

    Aimee,
    I made this cake for a work function but while baking it sunk a little in the middle. Is this normal or did I do something wrong when mixing? Batter was super thick.
    Thank you for sharing your recipe.
    Angie

  17. Rita

    Do we need to make glaze as my family not to keen on glazes

  18. Charisse

    Have you made this recipe with Gluten free flour?

  19. Frances Lundstrom

    I cooked at 325 for 70 mins..I normally cook cakes and bread a little slower,and,a little longer.Makes the cake or bread a little moister..At Times,esp w cupcakes and muffins,I place a  small cup of water in oven along with the item.I learned this trick from making bread.It adds some moister ..I always mix baked cookers four mins,or more.It also adds some  air.Modt people comment on how light and airy my baked goods are.

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