Zucchini Bundt Cake, an unexpected delight that combines the subtle earthiness of zucchini with the sweetness of crushed pineapple, creating a moist and flavorful dessert. This cake, perfect for any occasion, is crowned with a simple yet delicious glaze that enhances its rich taste. Whether you’re a seasoned baker or a novice in the kitchen, this Zucchini Bundt Cake recipe is sure to impress.
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The Best Zucchini Bundt Cake Recipes
If you’re looking for a unique and delicious cake to add to your baking repertoire, this Zucchini Bundt Cake is the perfect choice. Grated zucchini keeps the cake incredibly moist, while the pineapple adds a hint of tropical sweetness. The combination of these ingredients creates a beautifully balanced dessert that is both flavorful and satisfying.
Notes on Ingredients
- Zucchini: The key to this cake’s moisture and texture. Make sure to grate the zucchini finely.
- Crushed Pineapple: Drained to avoid excess moisture, adding a sweet, fruity flavor.
- Walnuts: For a delightful crunch and added texture.
- Spices: Ground cinnamon for a warm, aromatic touch.
- Glaze: A simple mixture of confectioners’ sugar and milk, providing a sweet finishing touch.
How to Make Zucchini Bundt Cake
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a Bundt or tube pan to prevent sticking.
- Mix Dry Ingredients: Sift together 2 cups of all-purpose flour, 2 teaspoons of ground cinnamon, 1 teaspoon of salt, 2 teaspoons of baking powder, and 1 teaspoon of baking soda.
- Combine Wet Ingredients: In a large bowl, beat 4 eggs and 2 cups of white sugar until light and fluffy. Mix in 1 cup of vegetable oil.
- Blend and Mix: Gradually add the dry ingredients to the wet mixture, beating for 2 minutes. Stir in 1 (8 ounce) can of drained crushed pineapple, 1 cup of chopped walnuts, 2 teaspoons of vanilla extract, and 2 cups of grated zucchini.
- Bake: Pour the batter into the prepared pan. Bake for about 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake in the pan for 30 minutes before removing.
- Prepare the Glaze: In a small bowl, combine 1 cup of confectioners’ sugar and 2 tablespoons of milk until smooth. Pour the glaze over the cooled cake.
How to Serve Zucchini Bundt Cake
Serve this delightful Zucchini Bundt Cake as a dessert at your next gathering or as a sweet treat with your afternoon tea. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. The cake’s moist texture and the sweet glaze make every bite a joy.
How to Store Zucchini Bundt Cake
To keep your Zucchini Bundt Cake fresh, store it in an airtight container at room temperature for up to three days. For longer storage, refrigerate the cake for up to a week. You can also freeze the cake for up to three months; just wrap it tightly in plastic wrap and aluminum foil before freezing.
Nutrition information
| Nutrient | Amount per serving | % Daily Value* |
|---|---|---|
| Calories | 440.97 kcal | 22% |
| Total Fat | 23.27 g | 33% |
| Carbs | 55.12 g | 21% |
| Sugars | 39.59 g | 44% |
| Protein | 5.14 g | 10% |
| Sodium | 314.26 mg | 16% |
| Fiber | 1.59 g | 6% |
| Saturated Fat | 3.21 g | 16% |
| Trans Fat | 0 g | – |
| Monounsaturated Fat | 7.97 g | 33% |
| Polyunsaturated Fat | 11.11 g | 16% |
| Cholesterol | 47.03 mg | 16% |
| Calcium | 68.55 mg | 9% |
| Magnesium | 25.06 mg | 7% |
| Potassium | 142.97 mg | 4% |
| Iron | 1.55 mg | 11% |
| Zinc | 0.65 mg | 7% |
| Phosphorus | 99.61 mg | 14% |
| Vitamin A | 34.53 mcg | 4% |
| Vitamin C | 4.37 mg | 5% |
| Thiamin B1 | 0.19 mg | 18% |
| Riboflavin B2 | 0.19 mg | 14% |
| Niacin B3 | 1.28 mg | 8% |
| Vitamin B6 | 0.12 mg | 8% |
| Folic Acid B9 | 71.49 mcg | 36% |
| Vitamin B12 | 0.12 mcg | 5% |
| Vitamin D | 0.28 mcg | 6% |
| Vitamin E | 2.11 mg | 18% |
| Vitamin K | 20.12 mcg | 27% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs about Zucchini Bundt Cake
Can I use a different type of nut?
Yes, pecans or almonds can be substituted for walnuts if desired.
Do I need to peel the zucchini?
No, you don’t need to peel the zucchini. The skin adds extra nutrients and color to the cake.
Can I use fresh pineapple instead of canned?
Yes, but make sure to drain it thoroughly to avoid adding extra moisture to the batter.
What if I don’t have a Bundt pan?
You can use a regular cake pan, but the baking time may vary. Check for doneness with a toothpick.
The Best Zucchini Bundt Cake Recipes
Ingredients
- 4 eggs
- 2 cups white sugar
- 1 cup vegetable oil
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 8 ounce can crushed pineapple, drained
- 1 cup chopped walnuts
- 2 cups grated zucchini
- 2 teaspoons vanilla extract
- 1 cup confectioners’ sugar
- 2 tablespoons milk
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a Bundt or tube pan.
- Sift flour, cinnamon, salt, baking powder, and baking soda on to a piece of waxed paper.
- Beat eggs and sugar in a large bowl until light colored. Mix in oil. Add sifted ingredients to egg mixture, and beat for 2 minutes. Stir in pineapple, chopped nuts, vanilla, and zucchini. Mix thoroughly. Pour batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour and 20 minutes. Cool for 30 minutes.
- To make glaze: Combine confectioners’ sugar and milk in a small bowl until smooth and runny. When cake has cooled, pour glaze over cake.
This Zucchini Bundt Cake is an excellent way to use up extra zucchini and create a dessert that everyone will love. Happy baking!