Zucchini Bundt Cake

5 from 1 vote

Make our delightful, homemade zucchini bundt cake featuring fresh zucchini and a light lemon glaze – the ultimate treat for all events.

Prep Time30

Cook Time50

Course: Cakes

Cuisine: American

Servings: slices

Calories: 367kcal

Author: Adina

Equipment

Bundt cake form regular or silicon
Electric mixer or stand mixer with paddle attachment
Box grater
Sieve
Two bowls large and medium

Ingredients

300 g zucchini 10.5 oz
3 large eggs
300 g granulated sugar 10.5 oz/1 ½ cup
1 teaspoon vanilla extract
180 ml neutral-tasting oil like canola, ¾ cup
230 g all-purpose flour 8 oz/ 1 ¾ cup + 1 tablespoon, Note 1
150 g ground hazelnuts or almonds 5.3 oz/ 1 ¼ cup
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon fine sea salt or kosher salt

Lemon glaze:

100 g powdered sugar 3.5 oz/ 1 cup
2-4 tablespoons lemon juice as needed

Instructions

Preheat the oven to 350°F/ 180°C.
Prepare bundt pan: Grease the pan with softened butter, covering all the nooks and crannies. Dust the insides of the pan with flour and turn it around to coat it lightly all over. Turn the pan over the sink and pat it on the bottom to remove the excess flour.
If using a silicon bundt cake pan, there is no need to grease and flour it.
Grate the zucchini finely on the fine side of a box grater. Squeeze it very lightly over a sieve to remove the excess water; the zucchini should not be dry.
300 g/ 10.5 oz zucchini
Wet ingredients: Beat sugar, eggs, and vanilla extract in a large bowl for about 3 minutes on medium speed. Add the oil and mix it in shortly.
300 g/ 1 ½ cups sugar + 3 eggs + 1 teaspoon vanilla extract
Dry ingredients: Mix flour, ground nuts, baking powder, baking soda, cinnamon, and salt in a medium bowl.
230 g/ 1 ¾ cup + 1 tablespoon flour + 150 g/ 1 ¼ cup ground hazelnuts/ almonds + 1 teaspoon baking powder + 1 teaspoon baking soda + 1 teaspoon cinnamon + ½ teaspoon fine sea salt
Batter: Add the flour mixture to the wet ingredients at a low speed. Only stir until the ingredients are just combined. Fold in the grated zucchini.
Bake: Pour batter into the prepared pan and bake for 45-50 minutes until a toothpick or cake tester inserted in the middle of the cake comes out clean.
Cool the cake in the pan for 10-15 minutes. Invert the pan onto a cooling rack and tap it gently to release the zucchini cake. It should come out easily. Let it cool completely before glazing.
Glaze: Mix the powdered sugar with 1-2 tablespoons of lemon juice in a small bowl. The glaze should be thick yet slightly pourable. Add more lemon juice (if needed) until you have the right consistency. Glaze the cake and let the topping set until ready to serve.
100 g powdered sugar/ 1 cup + 2-4 tablespoons lemon juice

Notes

Always use a digital kitchen scale (the Amazon link opens in a new tab) in baking; it guarantees the best result. Measuring flour in cups is tricky; if you do it 3 times, you will most likely get 3 different results.
Baking time: Bake the cake for the time instructed or until a toothpick inserted into the center comes out clean. Remember that if your oven tends to run cooler, it might require up to 1 hour.

Nutrition