★★★★★

The Best Zucchini Bundt Cake

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.

Zucchini bundt cake with a cinnamon glaze on a wooden cake platter.

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 can be served 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!

Slice of zucchini cake with cinnamon glaze on white plates.

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. Use any mild flavored vegetable oil blend.

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

Easy Instructions

Bake the 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.

Make the 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.
Zucchini cake on a wooden cake plate with cinnamon glaze.

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 at least 5 minutes before attempting to remove it.

Can I freeze this bundt cake?

Zucchini Bundt Cake holds up wonderfully in the freezer! Freeze before adding the glaze by double wrapping in foil. 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.

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 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

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

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 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.

  2. 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!

  3. 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!

  4. 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!

  5. 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!

  6. 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!

    1. Oh girl, try it. Seriously. However, I have eaten it frozen too, LOL. I have issues.

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

  8. 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. 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 🙂

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

  11. 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!

  12. 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! 

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

  14. 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

  15. 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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