Description
Super moist Zucchini Bundt Cake with warm cinnamon flavor and a sweet cinnamon glaze. This easy dessert uses shredded zucchini for a tender crumb and serves a crowd beautifully.
Ingredients
Scale
- For the cake:
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 3 large eggs
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 1 1/2 cups shredded zucchini
- For the glaze:
- 3 cups powdered sugar
- 2 teaspoons ground cinnamon
- 1/4 cup milk
Instructions
- Preheat oven to 325 degrees F. Spray a 12-cup Bundt pan thoroughly with baking spray and set it aside.
- In a large mixing bowl, beat granulated sugar, vegetable oil, and eggs until smooth and blended.
- Add flour, baking soda, baking powder, cinnamon, and kosher salt. Beat for 2 to 3 minutes, scraping the bowl as needed.
- Fold in shredded zucchini until evenly mixed into the batter.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 55 to 60 minutes, or until a toothpick inserted near the center comes out clean.
- Cool the cake in the pan for 5 minutes, then invert it onto a cake plate and cool completely.
- Whisk powdered sugar, cinnamon, and milk until smooth.
- Drizzle the cinnamon glaze over the cooled cake, letting extra glaze fall into the center.
- Slice and serve at room temperature.
Notes
- Use the large holes of a box grater to shred zucchini.
- Do not peel the zucchini before shredding.
- Blot very wet zucchini lightly, but do not squeeze it completely dry.
- Cool the cake completely before adding glaze.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze unglazed slices for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 42
- Sodium: 170
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 63
- Fiber: 1
- Protein: 4
- Cholesterol: 35