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.



10 Servings


20 Minutes


120 Minutes


40 Minutes


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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