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. It keeps very well for several days and needs no more than a simple glaze or a dusting of powdered sugar. An old-fashioned recipe that can be adapted to different types of cake pans.
A scrumptious recipe for that zucchini overflow
I'm very serious about my love for bundt cakes and I posted this old-fashioned zucchini bundt cake years ago. So many that I had forgotten about it. It was time for an upgrade.
It's that time of year when summer rolls around and some ingredients start appearing everywhere. How do you manage the overflow of zucchini for example?
I usually make this zucchini bread with pineapple to start the season. I freeze several loaves and give them to the rest of the family. But I'm always in search of new zucchini recipes.
- Easy and moist: cake recipes with oil come together quickly and this one is no exception. And the shredded zucchini adds extra moisture too.
- Simplicity: I believe one of the greatest appeals of a bundt cake is that it's simple. Even when it's studded with whatever and has a glaze on top, it still can be considered simple.
- Different types of cake: take this cake recipe and bake it in layers with a cream cheese filling and frosting. Or use a tube cake pan, similar to a bundt but with a flat top and no pattern. Or make a sheet cake, top with cream cheese frosting and you have a zucchini dessert for a gathering.
- Uses: it makes a good gift, a good pair for afternoon tea or morning coffee, for a brunch or a picnic.
- Make ahead: it can be made a day or two in advance because it keeps very well. Or be kept frozen for a month (without the glaze is my recommendation unless you're freezing leftovers).
FAQ
No, you don't. So make sure the skin is not bruised and the zucchini is firm.
The easiest way is with a large-holed grater. I use this Microplane extra coarse grater because it's easier to clean and use. You can also shred it in the food processor with the shredder attachment or with the blades. Be careful if using the metal blades so that you don't turn the vegetable into mush.
Yes, if it released water you should. Simply squeeze it with your hands before adding it to the batter. The reason why I recommend grating or shredding it at the last moment is to prevent this.
Carrot is a great substitute. Make sure you grate it at the last moment and with a large-holed grater so it doesn't clump or start to release water.
Ingredient list
- Zucchini: Choose firm ones. This recipe does not require peeled zucchini, so make sure they are not bruised.
- Sugar: we use white sugar for the cake batter and brown sugar for the cinnamon streusel.
- Oil: any neutral oil works, like sunflower oil. But know that this cake recipe is also amazing with an extra virgin olive oil that is not too strong.
- Eggs: fresh, large.
- Flour: all-purpose flour or cake flour, both work.
- Salt.
- Baking powder: it helps the cake rise, so make sure it's not expired.
- Vanilla extract.
- Ground cinnamon.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Preparing the bundt pan
If you bake bundt cakes often, you’ve likely had one stick to the pan. It’s frustrating—but preventable. Here are three reliable methods:
- Shortening and flour: Coat the pan thoroughly with soft shortening using your fingers or a brush, making sure to reach every corner, including the center tube. Dust with flour, rotating the pan to cover evenly, then tap out the excess over the sink.
- Cake goop (pan-release paste): Mix equal parts shortening, flour, and oil into a paste. Brush it onto the pan. Store leftovers in a jar—1 month at room temp or up to 3 months in the fridge. This is one of my favorite methods.
- Baking spray with flour: Only use baking spray that includes flour. Regular cooking spray isn’t enough and often leads to sticking. I rarely use this anymore.
The recipe matters too: When I find a bundt cake that releases cleanly, even without perfect prep, I hold onto it—it’s a keeper.
Steps to make zucchini bundt cake
This is a simple cake. It uses oil instead of butter, which makes for an easy batter.
- Wet ingredients: oil and eggs are beaten with the sugar in a large bowl for a minute until it thickens and becomes light-colored.
- Dry ingredients (also called flour mixture) are added in 2 parts and always sifted to make sure they integrate well.
Vintage Kitchen Tip
It's very important not to beat much after adding the flour. Mix it until there are no more dry spots and the batter is smooth. If you overbeat it, the gluten in the flour starts to develop, and the cake will be tougher. We don't want that!
- The grated zucchini is added at the last moment with the flavorings and folded in with a spatula. It will loosen the batter and make it slightly more fluid.
Use a large-holed grater and grate the zucchini at the last moment to prevent it from releasing liquid. If it does release water, squeeze it before adding it to the batter.
- The final batter is fluid and will pour easily into the prepared pan.
Never fill a bundt cake pan more than ¾ of its capacity so the cake has space to grow during baking.
Cinnamon crumble or streusel
You can't find the crumble? It's at the bottom of the cake! Or at least it will be after you remove it from the pan as the top becomes the bottom when it comes to bundt cakes.
Make it ahead: mix the ingredients with a fork and refrigerate it in an airtight container until ready to use, for up to a week. Or freeze it for a month in a freezer-safe container.
- The cinnamon streusel is the most delectable mixture of brown sugar and cinnamon. It's sprinkled on top of the batter before baking.
- The streusel or crumb mixture bakes to a crunchy, sweet and simply amazing topping!
Powdered sugar glaze
This is the easiest way of finishing a bundt cake.
It's a 2 ingredient icing that comes together in a few minutes, can be made ahead, and adds a layer of sweetness.
- I use milk or cream as the liquid and sometimes add a pinch of ground cinnamon or drops of vanilla extract to enhance the flavor.
- Thick glaze: I add a small amount of liquid so the glaze doesn't drip too much down the sides. But it's a personal preference, you can make it thinner by adding more liquid or less powdered sugar.
Cream cheese glaze: it's an alternative to the glaze mentioned above. I like to use a fluid cream cheese glaze, the one I use in the banana bundt cake recipe. It's thinner than the regular one so it lets the zucchini cinnamon flavor shine.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
- Pans: this is a versatile cake that can be made in a bundt or tube pan, or in a medium loaf pan if you make half the recipe.
- Storing: it keeps well for 2 days at room temperature, well wrapped. Or in the fridge for 4-5 days, also in plastic wrap or an airtight container. But I recommend freezing it (use a freezer bag, airtight container, or plastic wrap and foil) if not eating in the first few days after it's baked because the refrigerator dries up food fast. In the freezer, you can keep it for a month and then thaw it at room temperature. There is a post about freezer baking that you might find useful.
- Add-ins: you can add a handful of raisins or chocolate chips to the cake batter and some chopped walnuts to the streusel. This is how I originally used to make it. I like golden raisins the best.
- Carrot cake: substitute grated carrot for the zucchini and have a fantastic carrot cake with cinnamon. Maybe add some ground ginger. And use a fluid cream cheese glaze, the one I use in the banana bundt cake.
- Flavorings: you can add lemon zest to the batter (1-2 tablespoons) and use lemon juice for the glaze and make a fabulous lemon zucchini cake. Or use orange zest, it pairs very well too. As for ground spices besides cinnamon, cardamom, and nutmeg or mace work well.
Related recipes you might like:
One last thing
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Zucchini Bundt Cake (with cinnamon streusel)
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Ingredients
Cinnamon streusel:
- 3 tablespoons flour
- ½ teaspoon cinnamon
- ¼ cup brown sugar
- 1 ½ tablespoons oil
Zucchini cake:
- 1 tablespoon soft shortening, or margarine
- 3 eggs, at room temperature
- ¾ cup vegetable oil, like sunflower oil
- 1 ½ cups white sugar
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoons salt
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 cups unpeeled, grated zucchini, about 5 ounces or 1 medium
For the glaze:
- ¾ cup powdered sugar
- 1 tablespoon lemon juice
Instructions
For the streusel:
- Combine 3 tablespoons flour, ½ teaspoon cinnamon, ¼ cup brown sugar and 1 ½ tablespoons oil in a small bowl until crumbly.
- Refrigerate until ready to use. If making it ahead, make sure it's an airtight container.
For the cake:
- Preheat oven to 350ºF (180°C).
- Grease with 1 tablespoon soft shortening a large 10 or 12-cup bundt cake pan. I use my fingers, but you can use a brush. Make sure every nook, cranny and angle is covered. Flour it, shaking off excess. Reserve.
- Beat 3 eggs, ¾ cup vegetable oil and 1 ½ cups white sugar in a large bowl until foamy and thick, about 1 minute.
- Add the sifted dry ingredients: 2 cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoons salt and ½ teaspoon ground cinnamon. Mix well, but don't overmix.
- Add 1 teaspoon vanilla extract and 2 cups unpeeled, grated zucchini. Mix well with a spatula making sure the zucchini is integrated.
- Pour the zucchini 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. Shake it lightly and see if the cake loosens up. You can use a small smooth bladed knife to separate the edges. Shake the pan again and make sure the bottom is loose.
- Invert onto a wire rack and let cool completely before glazing.
- Keep leftovers covered for a day or two at room temperature and then refrigerate or freeze, always well wrapped.
For the glaze:
- Mix ¾ cup powdered sugar and 1 tablespoon lemon juice in a small bowl until smooth. Add more liquid or sugar (always in small quantities) if necessary to make it as thick or thin as you want.
- Drizzle on top of the cooled cake and let dry before cutting.
Notes
Bonnie says
So moist and delicious! Great recipe!
Maria says
Salt? You mention Kosher vs table, but never mention it again in the recipe. I am going with 1/2 tsp since I have already done the pan, the strusel, eggs at room temp, etc. Looks like a very good recipe.
Paula Montenegro says
Yes Maria, it’s 1/2 a teaspoon of salt.
Lesley Reece says
A bunte cake is turned upside why would the strudel go on top of batter
YJ says
Very good recipe. Made as written
and will make again
Added 1/2 cup of chopped walnuts. Might add a bit more cinnamon
Appreciate the recipe.
Angela says
All these recipes look amazing!
I originally was looking for a shortbread recipe to press in my molded baking pan,
Do you have one?
I'm going to try the zucchini Bundt cake,
Still looking for the shortbread recipe.
I'll keep you posted
Thanks!
Paula Montenegro says
Thanks Angela! I'm working on a separate shortbread crust post but don't have it up yet. But you can find it as part of the apple pie crumb bars.
Carol | a cup of mascarpone says
I love zucchini bread and bundt cake and the movie you mentioned - so I continued to read your enjoyable post, Paula!!! I love every ingredient in this bundt - so we can still be friends, right!?! 🙂 Happy Friday!!!
Kathy says
Oh Paula, this looks so lovely and delicious…a perfect cake to enjoy everyday…for me it would be my breakfast choice!
mividaenundulce says
Since my kids discovered they can eat zucchini in a cake I'm looking for great recipes with that vegetable, this is one of them and I must try.
Medeja says
Looks lovely! Sounds good! I am a big fan of such interesting bundt cakes!
Inside a British Mum's Kitchen says
I absolutely LOVE these flavors - zucchini bread is a favorite around here - so thanks for such a great recipe!
mary x
Lizzy Do says
Oh, boy, does this look moist and delectable! I love zucchini bread, so I know I'd go nuts over your cake!
yummychunklet says
Looks delicious. What a bundt!
Guru Uru says
Can't believe a bundt like this involves zucchini it looks way too delicious 😀
Cheers
Choc Chip Uru
Murissa Shalapata says
This would be great with coffee or a night cap this fall.
The cinnamon streusel would be delicious on banana bread too I think.
Just discovered your delicious blog!
Murissa
The Wanderfull Traveler
http://www.thewanderfulltraveler.com
marilyn says
Yes! I can hear that dialogue from the movie right now, trying to pronounce "bundt" properly! We can't have too many ways to eat zucchini right now!
Cake Duchess says
I was really waiting for someone to mention My Big Fat Greek Wedding-love that scene of the movie and I always laugh really loud when I catch it;)Gorgeous and moist zucchini and raisin bundt, Paula. I love seeing your delicious baking. Thanks for joining An and I with #BundtaMonth:)xx
Renee Dobbs says
You got me at cinnamon streusel. I'll eat any dessert with it on top.
Baker Street says
Holy moly! Zucchini and Raisin is such a lovely combination! So glad you share the love for bundt cakes and could bake with us this month. It looks fabulous, Paula! 🙂