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Zucchini bundt cake with cinnamon icing.

Zucchini Bundt Cake with Cinnamon Icing

Jen
A delicious bundt cake made with freshly shredded zucchini, chopped walnuts, ground cinnamon, and more.
5 from 1 vote
Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 1 hour
Total Time 2 hours 10 minutes
Course Dessert
Cuisine American
Servings 6
Calories 797 kcal

Ingredients
  

Zucchini Cake

  • 2 cups zucchini peeled, shredded
  • 3 large eggs beaten
  • 2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup walnuts chopped

Cinnamon Swirl

  • 1/3 cup granulated sugar
  • 2 teaspoons ground cinnamon

Icing

  • 2 cups confectioner's sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract pure
  • 3 Tablespoons half and half

Instructions
 

  • First, you’ll need to preheat the oven to 325 degrees Fahrenheit.
  • Shred the zucchini and let the excess water drain in a colander while you begin to prepare the cake.
  • In a large mixing bowl, beat together the eggs, sugar, oil, and vanilla with a hand or stand mixer.
  • Mix the flour, baking soda, cinnamon, salt, and baking powder in a separate bowl.
  • If the zucchini is dripping and soggy, squeeze out the excess liquid. You want the tiniest bit of moisture in the zucchini, but you don’t want it dripping wet. Then stir the zucchini into wet ingredients.
  • Mix the wet and dry ingredients together, just until combined.
  • Gently fold the nuts into the batter.
  • Mix the sugar and cinnamon together in a small mixing bowl. You will use this to create the swirl in your cake.
  • Spray the bundt pan well with non-stick baking spray, preferably one which has flour mixture added to it.
  • Pour half of the batter, over two cups, into the prepared pan.
  • Sprinkle the top of this layer with the cinnamon swirl mixture, then add the other half of the batter as evenly as possible.
  • Bake time is 55-60 minutes or until a toothpick comes out moist but clean.
  • Cool on a wire cooling rack for 10 minutes, then invert onto a serving plate. Use a rubber spatula to help coax it out, if necessary.
  • Allow the cake to cool completely.
  • To make the icing, mix the confectioner’s sugar and cinnamon together in a medium-sized mixing bowl.
  • Add the vanilla and 3 tablespoons of half and half until a smooth glaze forms.
  • Add additional half and half, one teaspoon at a time, until it’s thick but slightly pourable.
  • When the cake cools completely, drizzle the icing slowly and evenly around the top of the cake while turning the serving plate. The icing should be thick enough that it doesn’t pool at the bottom but thin enough to slowly drip down the indentations on the sides.

Notes

Store this leftover cake in an airtight container at room temperature for 3 to 4 days. You can freeze the entire cake or pieces wrapped well with plastic and then put them into freezer-safe bags for 2 to 3 months for the best quality.
Baking spray with flour added works marvelously for bundt cakes, but there are alternatives if you don’t have nonstick baking spray. You can spray it with regular non-stick baking spray just before pouring the batter into the pan or grease it with melted shortening.

Nutrition

Calories: 797kcalCarbohydrates: 155gProtein: 11gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 10gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 96mgSodium: 799mgPotassium: 312mgFiber: 4gSugar: 119gVitamin A: 253IUVitamin C: 8mgCalcium: 80mgIron: 3mg

*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.

©PinkWhen 2023

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