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. 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.

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).

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.

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

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.

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 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.

Frequently asked questions

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Very adapted from Easiest and Best Coffee Cakes and Quick Breads