Zucchini Spice Bundt Cake
Delight your taste buds with this moist and flavorful Zucchini Spice Bundt Cake, a perfect blend of wholesome zucchini and warm, aromatic spices like cinnamon, nutmeg, and ginger. This easy-to-make treat is elevated with a tender crumb, hints of vanilla, and optional crunchy walnuts for added texture. Topped with a simple vanilla glaze, this cake achieves the perfect balance of sweetness and spice. Whether you're baking for a family gathering or looking for a unique dessert to impress, this stunning bundt cake is a crowd-pleaser that's as beautiful as it is delicious. Plus, with just 20 minutes of prep time, it's a breeze to whip up—your kitchen will fill with the irresistible aroma of homemade goodness in no time!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 1 cup Vegetable oil
- 1.5 cups Granulated sugar
- 0.5 cup Brown sugar, packed
- 3 Large eggs
- 2 teaspoons Vanilla extract
- 2 cups Grated zucchini (unpeeled)
- 0.75 cup Chopped walnuts (optional)
- 1 cup Powdered sugar (for the glaze)
- 2 tablespoons Milk (for the glaze)
- 0.5 teaspoon Vanilla extract (for the glaze)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease and flour a bundt pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large mixing bowl, beat the vegetable oil, granulated sugar, and brown sugar together until well combined.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in the grated zucchini and chopped walnuts (if using) until evenly distributed in the batter.
Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10-15 minutes, then carefully invert it onto a wire rack to cool completely.
While the cake cools, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth.
Once the cake is completely cool, drizzle the glaze over the top and allow it to set for a few minutes before slicing and serving.
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 201 mg | 9% | |
| Total Carbohydrate | 66.0 g | 24% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 44.5 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 134 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
