Zucchini Bundt Cake
Indulge in the perfect balance of moist texture and warm spices with this show-stopping Zucchini Bundt Cake. Made with freshly grated zucchini, aromatic cinnamon, and a hint of nutmeg, this cake is a delightful way to embrace seasonal flavors while sneaking in a dose of veggies. The rich, tender crumb is complemented by optional chopped walnuts or pecans for added crunch, while a velvety vanilla glaze cascades beautifully down the bundt’s elegant curves. Ideal for gatherings or as a sweet treat any time of year, this cake is as stunning as it is irresistible. With just 20 minutes of prep time and a no-fuss baking process, this zucchini bundt cake recipe is destined to become a favorite in your dessert repertoire.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 1.5 cups Granulated sugar
- 0.5 cup Brown sugar, packed
- 1 cup Vegetable oil
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 2 cups Zucchini, grated
- 0.75 cup Chopped walnuts or pecans (optional)
- 1 cup Powdered sugar
- 2 tablespoons Heavy cream
- 0.5 teaspoon Vanilla extract (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and grease a 10-cup bundt pan generously with butter or nonstick baking spray. Lightly dust with flour, tapping out the excess.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix well until the sugars are fully dissolved.
Add the eggs one at a time to the large mixing bowl, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients from the medium bowl to the wet ingredients, mixing until just combined. Avoid overmixing to ensure a soft texture.
Fold in the grated zucchini and, if using, the chopped walnuts or pecans. Ensure the zucchini and nuts are evenly distributed throughout the batter.
Pour the batter into the prepared bundt pan, spreading it evenly. Tap the pan lightly on the counter to remove air bubbles.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the bundt pan for 15-20 minutes. Then carefully invert it onto a wire rack to cool completely.
While the cake cools, prepare the glaze by whisking together the powdered sugar, heavy cream, and vanilla extract in a small bowl until smooth and pourable.
Once the cake is completely cooled, drizzle the glaze over the top, letting it cascade down the sides. Let the glaze set before slicing.
Serve and enjoy your moist, flavorful zucchini bundt cake!
Nutrition Facts
Calories |
48603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2367.9 g | 383% | |
| Saturated Fat | 377.1 g | 238% | |
| Polyunsaturated Fat | 1064.7 g | ||
| Cholesterol | 4658 mg | 196% | |
| Sodium | 27104 mg | 149% | |
| Total Carbohydrate | 6579.3 g | 302% | |
| Dietary Fiber | 187.0 g | 84% | |
| Total Sugars | 4199.5 g | ||
| Protein | 613.2 g | 155% | |
| Vitamin D | 974.4 mcg | 15% | |
| Calcium | 3300 mg | 32% | |
| Iron | 199.6 mg | 140% | |
| Potassium | 19389 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
