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Cinnamon Zucchini Bundt Cake

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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!

Ingredients

Units Scale
  • 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. Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan.
  2. In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat together oil, melted butter, granulated sugar, and brown sugar until well combined.
  4. Add eggs one at a time, mixing well after each. Stir in vanilla.
  5. Fold in the shredded zucchini, then gradually mix in the dry ingredients. Stir until just combined. If using, fold in nuts.
  6. Pour batter evenly into the prepared bundt pan and smooth the top.
  7. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the cake cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.

Notes

  • Don’t squeeze the zucchini—its moisture helps keep the cake soft.
  • For extra flavor, add a pinch of nutmeg or cloves.
  • Top with a light glaze or dusting of powdered sugar if desired.
  • This cake freezes well; wrap slices individually for easy thawing.

Nutrition

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