Old Fashioned Zucchini Bundt Cake
This easy cake is a great way to use those abundant summer zucchini. It has a crunchy cinnamon streusel that you'll want more of and the crumb is fluffy and bursting with grated zucchini.
ZUCCHINI BUNDT CAKE
For the cinnamon streusel
Combine all streusel ingredients in a small bowl until crumbly using oil from the amount given for the cake.
Refrigerate in airtight container until ready to use.
Beat eggs, remaining oil, and sugar in a large bowl until foamy and thickened, about 1 minute.
Sift over it flour, baking powder, baking soda and cinnamon. Or have the dry ingredients sifter in a different bowl and add to the egg batter. Mix well but don't overmix.
Add vanilla and grated zucchini. Mix well with a spatula making sure the zucchini is integrated.
Pour batter into the prepared bundt pan. Sprinkle streusel over the batter and bake for 40 to 45 minutes, until a tester inserted comes out clean.
Let cool on wire rack for 15 minutes and carefully check that it's not sticking to the edges.
Invert onto a wire rack and let cool completely before glazing.
Make the glaze according to directions. Drizzle on top of the cooled cake and let dry before cutting.
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