★★★★★

The Best Zucchini Bundt Cake with Cinnamon Glaze Recipe

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!

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.

Can you freeze Shredded Zucchini

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.

Can you Freeze Zucchini Cake

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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More Zucchini Recipes

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 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!

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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

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!

 Recipe originally published July 30, 2015

Aimee

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’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.

  2. 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

  3. 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.

  4. 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.

  5. 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

    1. Hmm, sounds like maybe it didn’t bake long enough. Depending on the bundt pan, it could take a little longer. I keep a thermometer in my oven too to make sure it’s the correct temp. You’d be surprised how many ovens are off!

  6. 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!

  7. 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!

  8. 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!

  9. 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!

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

  11. 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. 🙂

  12. 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 🙂

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

  14. 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!

  15. 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! 

  16. 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

  17. 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! 

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