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    Home » Recipes » Cakes, Cupcakes & Cheesecakes

    Published: Aug 15, 2022 by Paula Montenegro · Income from ads and affiliate links 16 Comments

    Old Fashioned Zucchini Bundt Cake

    Jump to Recipe
    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.

    Partial view of glazed bundt cake on white cake stand, silver cake server, white background.

    As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.

    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 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. Several loaves that I freeze and give to the rest of the family. But I'm always in the search of new zucchini recipes.

    Table of Contents Hide
    Why this recipe works
    Ingredients
    How to make it
    Cinnamon crumble
    Powdered sugar glaze
    Variations
    Kitchen notes
    Frequently asked questions
    Related recipes you might like:
    The Best Zucchini Bundt Cake

    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 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: I like to use kosher salt when baking. But regular table salt works just fine.
    • Baking powder: it helps the cake rise, so make sure it's not expired.
    • Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works. 
    • Cinnamon: any ground cinnamon you normally use works fine. I like Frontier Vietnamese cinnamon and Simply Organic Ceylon cinnamon. 
    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 overbeat 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.

    Vintage Kitchen tip: 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. 

    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 be after you 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 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.

    Powdered sugar glaze

    This is the easiest way of finishing this cake.

    It's a 2 ingredient icing that comes together in a few minutes, can be made ahead, and adds a layer of sweetness.

    • Flavoring: you can use lemon juice, milk, or cream as the liquid. And add some ground cinnamon or vanilla extract to enhance the flavors of the cake batter.
    • Thinner or thicker: I like the latter and add a small amount of liquid so the glaze doesn't drip too much down the sides. But that's a personal preference.

    Cream cheese glaze: it's an alternative to the 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 from the cake shine.

    Whole glazed zucchini bundt cake on a wire rack. Top view.

    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 ones 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.
    Slice of zucchini bundt cake on white plate with silver fork

    Kitchen notes

    • Organization: read the recipe first and make sure you have ingredients at the right temperatures, equipment needed, and enough workspace. 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 is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. 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 for a month and then thaw it at room temperature. There is a post about freezer baking that you might find useful.
    Top view of partial glazed bundt cake on white cake stand, silver cake server.

    Frequently asked questions

    Do you peel zucchini for cake?

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

    Should you drain zucchini before baking?

    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.

    What is an 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 carrots 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:

    • Easy Zucchini Bread (healthy recipe)
    • Chocolate Chip Zucchini Muffins
    • Best Ginger Carrot Cake
    • Moist Carrot Pineapple Cake

    Let me know in the comments below if you made this recipe and loved it and 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.
    And let's connect via Facebook, Instagram, and Pinterest.

    Print
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    White cake stand with glazed zucchini bundt cake. Partial view with cut slices.

    The Best Zucchini Bundt Cake

    ★★★★★

    5 from 1 reviews

    Print Recipe
    Save Recipe Recipe Saved

    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.

    • Total Time: 2 hours
    • Yield: 10 servings

    Ingredients

    Units

    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.

    • Author: Paula Montenegro
    • Prep Time: 20 minutes
    • Cooling time: 60 minutes
    • Cook Time: 40 minutes
    • Category: Cakes
    • Method: Baking
    • Cuisine: American

    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

    More Cakes & Cheesecakes

    • Lemon Poppy Seed Bundt Cake
    • Red Velvet Bundt Cake
    • Chocolate Kahlua Cake
    • Cinnamon Bundt Cake

    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    Comments

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    1. Medeja says

      September 20, 2012 at 7:20 am

      Looks lovely! Sounds good! I am a big fan of such interesting bundt cakes!

      Reply
    2. Inside a British Mum's Kitchen says

      September 20, 2012 at 12:59 am

      I absolutely LOVE these flavors - zucchini bread is a favorite around here - so thanks for such a great recipe!
      mary x

      Reply
    3. Lizzy Do says

      September 20, 2012 at 12:24 am

      Oh, boy, does this look moist and delectable! I love zucchini bread, so I know I'd go nuts over your cake!

      Reply
    4. yummychunklet says

      September 19, 2012 at 5:54 pm

      Looks delicious. What a bundt!

      Reply
    5. Guru Uru says

      September 19, 2012 at 5:41 pm

      Can't believe a bundt like this involves zucchini it looks way too delicious 😀

      Cheers
      Choc Chip Uru

      Reply
    6. Murissa Shalapata says

      September 19, 2012 at 5:18 pm

      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

      Reply
    7. marilyn says

      September 19, 2012 at 4:33 pm

      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!

      Reply
    8. Cake Duchess says

      September 19, 2012 at 3:06 pm

      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

      Reply
    9. Renee Dobbs says

      September 19, 2012 at 12:21 pm

      You got me at cinnamon streusel. I'll eat any dessert with it on top.

      Reply
    10. Baker Street says

      September 19, 2012 at 11:57 am

      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! 🙂

      Reply
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