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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.

Ingredients

Scale

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

Find it online: https://lucabites.com/cinnamon-zucchini-bundt-cake-recipe/