This ultra-moist bundt cake is loaded with fresh zucchini, warm cinnamon spice, and a buttery golden crust—perfectly sweet, soft, and secretly packed with veggies. It’s a delightful way to transform garden-fresh zucchini into a cozy, spiced dessert that’s ideal for any season.

Why You’ll Love This Recipe

Cinnamon zucchini bundt cake offers the best of both worlds: indulgent flavor and a wholesome touch. With its tender crumb, rich spice, and moist texture, it’s a crowd-pleasing treat that feels special but is easy to make.

Wonderfully moist with no need for frosting
A great way to use up extra zucchini
Packed with warm cinnamon flavor
Optional nuts add a pleasant crunch
Ideal for holidays, potlucks, or a comforting homemade dessert
Stays fresh and soft for days

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

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

directions

Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly.
In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, beat together the vegetable oil, melted butter, granulated sugar, and brown sugar until smooth and well combined.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Fold in the shredded zucchini.
Gradually add the dry ingredients to the wet mixture, stirring just until combined. If using nuts, gently fold them in at this stage.
Pour the batter evenly into the prepared bundt pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.

Servings and timing

Servings: 12 slices
Prep Time: 15 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 10 minutes
Calories: Approximately 320 kcal per slice

Variations

Glaze It: Drizzle with a simple vanilla or cream cheese glaze for added sweetness.
Spiced Twist: Add nutmeg or ground cloves for extra spice depth.
Citrus Note: Stir in orange or lemon zest to brighten the flavor.
Chocolate Option: Mix in 1/2 cup of chocolate chips for a richer dessert.
Whole Wheat: Substitute half of the flour with whole wheat flour for a slightly denser, heartier cake.
Nut-Free: Skip the nuts for a softer, smoother texture.
Mini Bundts: Bake in mini bundt pans or muffin tins; adjust baking time to 20–25 minutes.

storage/reheating

Storage: Store the cooled cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
Freezing: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before serving.
Reheating: Individual slices can be gently warmed in the microwave for 15–20 seconds.

FAQs

Can I use yellow squash instead of zucchini?

Yes, yellow squash can be substituted for zucchini with similar texture and moisture.

Do I need to peel the zucchini?

No, there’s no need to peel. The skin softens during baking and adds extra nutrients.

Can I reduce the sugar?

You may reduce the sugar slightly, but keep in mind that it may affect moisture and sweetness levels.

Is the cake overly sweet?

No, the balance of brown and white sugar, along with the spice, creates a well-rounded sweetness.

Can I add a glaze or frosting?

Yes, a simple glaze made with powdered sugar and milk or a cream cheese frosting pairs beautifully.

What type of bundt pan should I use?

A 10-cup bundt pan works best. Be sure to grease and flour thoroughly to prevent sticking.

How can I make it dairy-free?

Replace the butter with more vegetable oil or use a plant-based butter alternative.

Will the cake taste like zucchini?

Not at all. The zucchini adds moisture but remains neutral in flavor.

Can I make this recipe as muffins?

Yes, divide the batter into muffin tins and bake for 20–25 minutes until a toothpick comes out clean.

Can I serve it warm?

Yes, it’s lovely served warm, especially with a dollop of whipped cream or a scoop of vanilla ice cream.

Conclusion

Cinnamon zucchini bundt cake is a cozy, crowd-pleasing dessert that’s as nourishing as it is indulgent. With its spiced aroma, tender crumb, and hidden vegetable goodness, this cake is perfect for everything from casual afternoon treats to festive gatherings. Simple, satisfying, and always a hit—this is a recipe worth making again and again.