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Home » Recipes » Cakes, Cupcakes & Cheesecakes

Published: Aug 5, 2021 · Updated: Aug 16, 2021 by Paula Montenegro
Income from ads and affiliate links14 Comments

Old Fashioned Zucchini Bundt Cake

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A white cake stand with glazed bundt cake; green text overlay
Cut zucchini bundt cake on white cake stand, green text overlay

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. A simple recipe that can be adapted to different types of cake pans.

Table of Contents show
Why this recipe works
Ingredients
How to make it
Cinnamon crumble
Variations
Top tips
Frequently asked questions
Related recipes you might like:
Zucchini Bundt Cake
Ingredients
Partial view of glazed bundt cake on white cake stand, silver cake server, white background

Originally posted in September 2012, I'm updating the images and text to serve you better. I slightly tweaked the recipe so it's simpler and tastes better!

I'm very serious about my love for bundt cakes and I had posted this old fashioned zucchini bundt cake years ago. So many that I had forgotten about it. But 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. Several loaves that I freeze and give to the rest of the family. But I'm always in the search of new zucchini recipes.

Why this recipe works

  • 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).
White background and white cake stand with glazed zucchini bundt cake

Ingredients

  • Zucchini: Choose firm ones. They are not peeled for this recipe, 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. But know that this cake recipe is also amazing with an extra virgin olive oil that is not too strong.
  • Eggs: fresh large ones are used in all of our recipes.
  • Dry ingredients: they include all purpose flour, salt (I use kosher) and baking powder. You can also use cake flour.
  • Flavorings: I like a touch of pure vanilla extract (or paste) and ground cinnamon, which appears both in the cake itself and the crumble.
Bowls with zucchini cake ingredients on white surface, including cinnamon, vanilla, oil, brown sugar

How to make it

This is a simple cake. For starters it uses oil instead of butter. That in itself 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. Images 1 and 2
  • Dry ingredients (also called flour mixture) are added in 2 parts, and at this point it's very important that you don't beat much (image 3). You only need to mix it until there are no more dry spots and the batter is smooth. If you over beat it, the gluten in the flour starts to develop and the cake will be tougher. We don't want that!
  • Grated zucchini, it's added at the last moment with the flavorings (image 4) and folded in with a spatula. It will loosen the batter and make it slightly more fluid.

Always grate zucchini at the last moment and with a large-holed grater. This will prevent it from releasing liquid before it's added to the cake batter. But, if it does release water, squeeze it before you add it to the egg mixture.

Vintage Kitchen Tip
Collage of white bowl with eggs, sugar, oil, and mixed batter
White bowl with cake batter being mixed, and adding grated zucchini

Cinnamon crumble

You can't find the crumble? It's at the bottom of the cake. Or at least it will after you bake it and remove it from the pan. The top becomes the bottom when it comes to bundt cakes.

It's a most delectable mixture of brown sugar and cinnamon that is sprinkled on top and will later become the bottom. Yes, the streusel, that is crunchy, sweet and simply amazing!

How to make it? Simply mix the ingredients and refrigerate until ready to use. It can be made ahead and refrigerated for several weeks or frozen.

Overview of bundt cake pan with crumble on top on white surface
Baked bundt cake in white pan on white surface, hand holding kitchen towel

Variations

  • 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. Golden raisins are the one I like the best.
  • Carrot cake: substitute grated carrot for the zucchini and have a fantastic carrot cake with cinnamon. Maybe add some ground ginger to it also. And use a fluid cream cheese glaze, the one I use in the banana bundt cake recipe.
  • Flavorings: you can add lemon zest to the batter (1 or 3 tablespoons) 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.
Top view of partial glazed bundt cake on white cake stand, silver cake server

Top tips

  • Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
  • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes are as accurate as I they can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is the right temperature. I recommend you keep 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 a month and then thaw it at room temperature. There is a post about freezer baking that you might find useful.
Slice of zucchini bundt cake on white plate with silver fork

Frequently asked questions

Do you peel zucchini for cake?

No you don't. So make sure the skin is not bruised and the zucchini firm.

How to grate a zucchini?

The easiest way is with a large holed grater. I use this microplane extra coarse grater because it's easier to clean and to 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 that you don't turn the vegetable into a mush.

Should you drain zucchini before baking?

Yes, if it released water you should. Simply squeeze it with your hands before adding to the batter. The reason why I recommend grating or shredding it at the last moment is to prevent this.

What is alternative to zucchini?

Carrot is a great one. In this simple carrot cake recipe I give the option of using zucchini. Or you can use carrot for the zucchini bread with pineapple. Make sure you grate it at the last moment and with a large-holed grater.

White plates with bundt cake slices on white background

Related recipes you might like:

  • Best Zucchini Bread with Pineapple
  • Walnut Bread (quick)
  • Best Ginger Carrot Cake
  • Best Banana Bundt Cake Recipe

Let me know in the comments below if you made this recipe and loved it, and also if you had issues, so we can troubleshoot together. I love to hear what you think, always. Thanks for being here, it's much appreciated.
You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
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Partial view of glazed bundt cake on white cake stand, silver cake server, white background

Zucchini Bundt Cake

★★★★★ 5 from 1 reviews
  • Author: Paula Montenegro
  • Prep Time: 20 minutes
  • Cooling time: 60 minutes
  • Cook Time: 40 minutes
  • Total Time: 2 hours
  • Yield: 10 servings 1x
  • Category: Cakes
  • Method: Baking
  • Cuisine: American
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Description

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.


Ingredients

Units Scale

For cinnamon streusel:

  • 3 tablespoons flour
  • ½ teaspoon cinnamon
  • ¼ cup brown sugar
  • 1 ½ tablespoons oil (taken from the amount in the cake, below)

For the cake:

  • 3 eggs, at room temperature
  • ¾ cup vegetable oil (I use sunflower)
  • 1 ½ cups white sugar
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • 2 cups (about 5 ounces) unpeeled, grated zucchini (about 1 medium)

For the glaze:

  • ¾ cup powdered sugar
  • 2-3 teaspoons lemon juice

Instructions

For the cinnamon streusel:

  1. Combine all streusel ingredients in a small bowl until crumbly using oil from the amount given for the cake. 
  2. Refrigerate until ready to use. If making ahead make sure it's an airtight container. 

For the cake:

  1. Preheat oven to 350ºF/180°C
  2. Butter an 8-10 cup bundt cake pan and sprinkle with flour, coating it completely and removing the excess. Or spray with baking spray. Refrigerate while you make the cake batter. 
  3. Beat eggs, remaining oil, and sugar in a large bowl until foamy and thickened, about 1 minute.
  4. 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.
  5. Add vanilla and grated zucchini. Mix well with a spatula making sure the zucchini is integrated.
  6. Pour batter into the prepared bundt pan. 
  7. Sprinkle streusel over the batter and bake for 40 to 45 minutes, until a tester inserted comes out clean.
  8. 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.
  9. Invert onto a wire rack and let cool completely before glazing.
  10. Keep leftovers covered for a day or two at room temperature and then refrigerate or freeze, always well wrapped. 

For the glaze:

  1. Mix both ingredients in a small bowl until smooth. 
  2. Add more liquid or sugar (always in small quantities) if necessary to make it as thick or thin as you want.
  3. Drizzle on top of the cooled cake and let dry before cutting. 

Notes

Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!

Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes are as accurate as I they can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is the right temperature. I recommend you keep 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 freezer bags, 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 a month and then thaw it at room temperature. There is a post about freezer baking that you might find useful.

Keywords: zucchini cake

Did you make this recipe?

Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

Very adapted from Easiest and Best Coffee Cakes and Quick Breads

« Peach Crumb Pie
Pastel Azteca (Mexican chicken casserole) »

Reader Interactions

Comments

  1. Maca says

    August 05, 2021 at 3:46 pm

    I bought the ingredients and can't wait to make it tomorrow. I have a lot of faith as your recipes are always so great. I will have to use loaf pans because I don't have the tube one. But will let you know how it goes. Thanks Paula!

    ★★★★★

    Reply
  2. Carol | a cup of mascarpone says

    September 21, 2012 at 5:57 pm

    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!!!

    Reply
  3. Kathy says

    September 21, 2012 at 11:17 am

    Oh Paula, this looks so lovely and delicious…a perfect cake to enjoy everyday…for me it would be my breakfast choice!

    Reply
  4. mividaenundulce says

    September 20, 2012 at 4:51 pm

    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.

    Reply
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A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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