★★★★★

The Best Zucchini Bundt Cake with Cinnamon Glaze Recipe

Super moist Zucchini Bundt Cake gets a touch of decadence with cinnamon glaze. A great recipe for using up garden zucchini and enjoying with a cup of coffee.

When you don’t have time to mess with frosting bags, bundt cakes are your friend! Try this Carrot Bundt Cake Recipe next.

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!

Why this Recipe Works

  • Shredded zucchini keeps bundt cake super moist. This cake won’t dry out, even days after baking.
  • Zucchini Bundt Cake is naturally dairy free because we use vegetable oil instead of butter. The cinnamon glaze can easily be made dairy free too!
  • A versatile cake that works for breakfast, tea time or dessert!
  • Freezer friendly recipe so you can make it as much as 2 months in advance. Enjoy homemade zucchini cake even long after the zucchini crop is gone!

I’m a little addicted to baking with zucchini. As my Cinnamon Frosted Zucchini Bars recipe proves, nothing goes better with a zucchini dessert than cinnamon glaze!

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!

Ingredient Notes

Shredded zucchini. No need to peel the zucchini first, unless you prefer to. (See ‘Tips and Tricks’ section)

Milk. I used skim milk in my cinnamon glaze. To make this recipe dairy free, use a dairy free milk instead.

Salt. We use kosher salt in all of our recipes for consistently delicious results.

Vegetable oil. Canola oil or any mild flavored vegetable oil blend.

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!

Easy Instructions

Before doing anything else: spray your bundt pan with baking spray.

For the zucchini cake:

Beat oil, sugar and eggs in a large bowl. Mix in the dry ingredients, then fold in shredded zucchini.

Pour batter into your prepared bundt pan. Bake for 55 – 60 minutes. Let it cool for 5 minutes in the pan. Invert to remove it from the pan and let cool completely.

For the cinnamon glaze:

Whisk the ingredients together until smooth. Drizzle over the cake starting at the top and letting it drip down the sides.

Tips and Tricks

  • 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.

Recipe FAQs

Why is my bundt cake sticking to the pan?

Bundt cakes get stuck in the pan for lots of reasons. The most common is forgetting to spray the inside generously with baking spray first!
Your cake may also get stuck if you try to invert it too soon. Let the zucchini bundt cake cool in the pan for about 5 minutes before attempting to remove it.

Can I freeze this bundt cake?

Zucchini Bundt Cake is holds up wonderfully in the freezer! Freeze before adding the glaze by double wrapping in foil and freezer bags. It’ll keep well for 2 -3 months.
When ready to enjoy, thaw and add cinnamon glaze before serving.

What size bundt pan do I need to make this cake?

I tested this recipe in my 12 cup bundt pan.

If you love zucchini bread, you’ll go nuts for Zucchini Bundt Cake with cinnamon glaze. Pour yourself a cup of coffee and 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!

More Zucchini Recipes

PS. If you try this recipe, please leave a STAR rating in the recipe card below. I love your feedback! Connect with me on social media by following me on Instagram, Facebook, or Pinterest.

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!

Ingredients

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

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!

Nutrition Information:

Yield:

16

Serving Size:

1

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

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**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**

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Posted on August 26, 2019

Comments & Reviews

  1. I MADE THIS ZUCCHINI BUNDT CAKE TODAY AND IT WAS DELICIOUS. WITH ALL THE ZUCCHINI COMING FROM THE GARDEN I’M SURE I’LL MAKE IT AGAIN BEFORE THE SUMMER IS OVER. THANK YOU, WE REALLY LOVED IT

  2. I’ve also made this cake before using yellow squash and also cucumber in place of the zucchini. Just remember the cucumber is very liquidy so make sure to squeeze the moisture out as much as possible.

  3. It’s one of the most perfect cake I have ever make exactly like the photos, I baked it in a smaller pan but still perfect. I and my family preferred it without glaze it’s too sweet.

    Thank you for this recipe

  4. I just made this recipe and feel the need to comment that it comes out somewhat small in size. In retrospect, comparing the total volume of this recipe to others and looking closer at the pictures, I guess this is not surprising, but I am disappointed in my half-full Bundt pan, and with a cake that is smaller than what I anticipated bringing to dinner tonight! It does smell and look good though— looking forward to tasting it. 

    1. Mine was small too and I used 2 cups flour and 2 cups zucchini. Next time I will use 3 cups flour 4 eggs and 1 tsp baking powder like another recipe I used to make in a 9 x 13 pan. Mine also stuck to my non stick Bundt pan so I will grease and flour it next time also.

      1. My cake filled the bundt pan i used, so it came out regular size. Next time when you turn you cake over onto a plate to remove it try covering it with a very hot towel and let is sit a few mins. my cakes come out perfectly, no sticking

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