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.

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ZUCCHINI BUNDT CAKE

YIELD

10 Servings

PREP TIME

20 Minutes

TOTAL TIME

120 Minutes

COOK TIME

40 Minutes

INGREDIENTS

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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