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. OR give our delicious pistachio cake recipe a try.
Why this Recipe Works
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!
- 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!
Move over zucchini bread, we’ve got a new dessert in town.
- Shredded zucchini. No need to peel the zucchini first, unless you prefer to. Use our guide on how to shred zucchini.
- 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!
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.
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.
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.
I tested this recipe in my 12 cup bundt pan.
More Zucchini Recipes
- Chocolate Chip Zucchini Bread
- Chocolate Zucchini Bundt Cake
- Zucchini Brownies
- Lemon Zucchini Cake
- Zucchini Banana Bars
- More CAKE Recipes
If you love zucchini bread, you’ll go nuts for Zucchini Bundt Cake with cinnamon glaze. Pour yourself a cup of coffee and enjoy!
Made this twice now. So easy to put together. I also made a half portion of glaze and it was just right. This is a keeper recipe.
Can you use a cake mix instead of flour etc..?
Wow! This recipe was so easy and so GOOD!! My daughter hates Zucchini and ate more than her fair share!! I have now made it twice in one week. One because we have so many zucchini’s from our garden and one because it is EASY! I made 1/2 of the frosting and had more than enough!! Thank you for a great recipe!!!
Love that your daughter gobbled it up. Thanks for sharing 🙂
I just made this today and it was insanely delicious!! I used two cups of zucchini just to use it all up. It came out super moist and delicious. This recipe is going right in my recipe box. Thank you!
You’re welcome!! ENJOY 🙂
I made this but made a few changes. It was good but overly sweet so for the glaze I reduced the sugar to 2 and 1/2cups and increased the milk to 1/3 cup. As far as the zucchini is concerned I too used 2 cups – wanted to use the entire zucchini up. It really was good and I recommend it.
This was a great cake! I did make a couple of slight changes. Only had 2 eggs, so I upped the oil just a tad, and also used 2 full packed cups of shredded zucchini (wanted to use the whole thing anyway). And I used a little less sugar. Cake was insanely moist and delicious! Whipped up a lil cream cheese glaze to give it an extra sugar-tart kick on top. As a couple of others have noted, it turned out on the small size but that’s okay, and seems to happen often with bundts…just cut a bigger slice 🙂 Thank you!!
cake was light and delicious! I added walnuts.
Hi Aimee, what flour, grain-free can I use other than all-purpose for the zucchini bunds cake. . Thank you.
Almost any of the flours from Bob’s Red Mill. Almond, Quinoa, etc should do the trick. I do it all the time.
Can you substitute summer squash in this recipe for zucchini
I hope so, because I am planning to!
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
So glad you enjoyed it!
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.
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
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.
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.
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
BEAUTIFUL cake! Can’t wait to try the recipe!