Cinnamon Zucchini Bundt Cake Recipe

Introduction

This Cinnamon Zucchini Bundt Cake is a moist, flavorful treat perfect for any time of day. The subtle cinnamon spice combined with tender zucchini creates a deliciously comforting dessert that’s easy to make and sure to impress.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 cups shredded zucchini (no need to peel)
• Optional: 1/2 cup chopped walnuts or pecans

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan to prevent sticking.
2. Step 2: In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. Set aside.
3. Step 3: In a large mixing bowl, beat together the vegetable oil, melted butter, granulated sugar, and brown sugar until well combined and smooth.
4. Step 4: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Step 5: Fold in the shredded zucchini. Gradually add the dry ingredients, stirring just until combined. If desired, fold in the chopped nuts.
6. Step 6: Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
7. Step 7: Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Allow the cake to cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.

Tips & Variations

• For extra flavor and texture, toast the walnuts or pecans lightly before adding them to the batter.
• If you prefer a touch more spice, add 1/4 teaspoon of ground nutmeg or cloves along with the cinnamon.
• Using freshly grated zucchini with minimal moisture will prevent the cake from becoming soggy.
• Serve with a dusting of powdered sugar or a simple cream cheese glaze for a special finish.

Storage

Store the cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. Reheat slices gently in the microwave or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of squash instead of zucchini?

Yes, you can substitute yellow summer squash in equal amounts. Just ensure it’s shredded finely and excess moisture is drained for best results.

Do I need to peel the zucchini before shredding?

No need to peel the zucchini. The skin adds color and nutrients, and it softens during baking, blending well into the cake texture.

Cinnamon Zucchini Bundt Cake Recipe

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★★★★★

4.8 from 62 reviews

This Cinnamon Zucchini Bundt Cake is a moist, flavorful dessert that combines warm cinnamon spice with fresh shredded zucchini for a delightful texture. Perfectly sweet and spiced, this bundt cake is easy to prepare and makes an excellent treat for any occasion or a cozy afternoon snack.

• Author: luca
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Wet Ingredients

• 1/2 cup vegetable oil
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 cups shredded zucchini (no need to peel)

Optional Add-ins

• 1/2 cup chopped walnuts or pecans

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly to prevent the cake from sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, baking powder, and salt until evenly combined. Set this mixture aside.
3. Combine Wet Ingredients and Sugars: In a large mixing bowl, beat together the vegetable oil, melted unsalted butter, granulated sugar, and brown sugar until the mixture is smooth and well blended.
4. Add Eggs and Vanilla: Incorporate the eggs one at a time into the wet mixture, beating well after each addition. Stir in the vanilla extract until fully incorporated.
5. Incorporate Zucchini and Dry Ingredients: Gently fold in the shredded zucchini until evenly distributed. Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined to ensure a tender crumb. If using nuts, fold them in at this stage.
6. Fill Bundt Pan: Pour the batter evenly into the prepared bundt pan and smooth the batter’s surface with a spatula for even baking.
7. Bake the Cake: Place the bundt pan in the preheated oven and bake for 50 to 60 minutes. Test doneness by inserting a toothpick or cake tester into the center; it should come out clean or with just a few crumbs.
8. Cool and Serve: Allow the cake to cool in the pan for about 15 minutes, then carefully invert it onto a wire rack to cool completely before slicing and serving.

Notes

• Do not peel the zucchini; the skin adds color and nutrients to the cake.
• Make sure to grease and flour the bundt pan well to prevent sticking.
• For extra flavor, you can toast the nuts before folding them into the batter.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• This cake pairs wonderfully with a dusting of powdered sugar or a simple cream cheese glaze.

Keywords: Cinnamon Zucchini Bundt Cake, zucchini cake, moist cake, cinnamon dessert, bundt cake recipe, easy baking recipe