by Michelle Dunster
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Spiced zucchini cake is an incredibly delicious way to get veggies into your diet! This cake is incredibly moist and the cinnamon, ginger and nutmeg make this a wonderful dessert to serve during this time of year, especially as the weather gets colder.
This spiced zucchini bundt cake is the perfect summer dessert! Made with fresh zucchini, spices, and a hint of lemon, it's moist, flavorful, and absolutely delicious.
This cake is really simple to make and only requires a few ingredients that you probably already have in your pantry. The best part about this cake is that it can be easily adaptable to whatever spices you like. So if you’re not a fan of cinnamon, you can leave it out or substitute it with another spice that you love.
The key to making a great spiced zucchini cake is to use fresh zucchini that has been grated. You don’t want to use pre-grated zucchini because it will release too much water and make the cake soggy. If you don’t have a box grater, you can use a food processor to grate the zucchini. Just make sure to pulse it a few times so that you don’t end up with zucchini puree.
Another tip for making this cake is to let the batter sit for a few minutes before you bake it. This will allow the spices to infuse into the cake and make it even more flavorful.
I hope you enjoy this cake as much as we do! It’s the perfect dessert for fall and winter gatherings.
I hope you enjoy this recipe! ❤️ If you give it a try, please let me know how it turned out for you in the comments section at the bottom of the page or share a pic of your om noms on Instagram and tag @dishesanddustbunnies! ❤️
Why do people put zucchini in cake?
To some, zucchini might sound like an unusual addition to cakes, and honestly, I thought it sounded strange too when I first started baking. 😂
One of my favourite ways to use zucchini is in a dessert! If you're looking for a different but delicious way to prepare zucchini, you should definitely try out my recipe for spiced zucchini cake!
Zucchini adds a beautiful texture and moistness to baked goods, and its mild flavour makes it easy to disguise healthy nutrients! If you've ever had banana bread, it works similarly to zucchini when baked into goodies. Zucchini goes well with just about any flavours… warm spices like in this recipe or even with chocolate!
With zucchini going out of season soon, you'll most likely find lots of them on sale at your local market or grocery store. It can be used in so many dishes – not just roasted or in salads as many people do – it works great in baked goodies!
If you've never had acake or dessert using zucchini before please trust me on this. Zucchini cake is amazing!
Be sure to see the recipe card at the bottom of the post for full ingredients & instructions!
How to make Spiced Zucchini Bundt Cake – Overview
Spiced zucchini cake is super easy to make! You can find detailed instructions in the recipe at the bottom of the page, but here is a little overview of how it's done:
To begin, grease a bundt pan and set it aside. Prepare the zucchini by grating it into a mixing bowl. Next, it's important to squeeze out the excess moisture in the zucchini; you can use a mesh strainer or something similar to do this.
The wet ingredients are combined next; shredded zucchini, butter, milk, vanilla, and eggs. Then, in a separate mixing bowl, the dry ingredients are combined; flour, baking powder, baking soda, salt, sugar and spices.
Next, the wet ingredients are poured into the dry and combined. Be careful not to overmix the batter; you want to mix until the dry ingredients just start to dissolve into the wet. The batter is now poured into the bundt pan and baked at 350°F for about 45 minutes.
Once it's done baking, allow it to cool (while still in the pan). When it's ready, put a serving plate on top of the pan and flip it over; the cake should come easily out of the pan.
After the cake has cooled, I drizzle a basic cinnamon sugar glaze over top and reserve alittle extra in a measuring cup on the side topour on the individual slices just in case anybody wants more sweetness! This just adds to the awesomeness!And let me tell you… It's a lot of awesome!
For the exact details on exactly how to make a spiced zucchini bundt cake,you can find the recipe at the bottom of the page. 😋
Does zucchini need to be peeled for cake?
No, zucchini does not need to be peeled for cake. The skin is actually quite thin and will soften during baking, so there's no need to go through the extra step of peeling it.
What kind of zucchini should I use for cake?
For this recipe, we recommend using a standard green zucchini. If you can't find one, you can also use a yellow or white zucchini.
Can I substitute another vegetable for the zucchini in this cake?
While other vegetables can be used in place of zucchini in this cake, we do not recommend it as they will change the flavor and texture of the cake. For best results, stick to the recipe and use zucchini.
Can I substitute another vegetable for the zucchini in this cake?
While other vegetables can be used in place of zucchini in this cake, we do not recommend it as they will change the flavor and texture of the cake. For best results, stick to the recipe and use zucchini.
Be sure to see the recipe card at the bottom of the post for full ingredients & instructions!
What is the best way to grate the zucchini for this cake?
Cut the ends off the zucchini, then just start grating it over a mixing bowl; it's that simple! 😋 You don't need to peel the zucchini for the cake since the skin creates pretty tiny green flecks of colour throughout the cake, plus there are lots of nutrients in the skin!
I recommend using a box grater to grate the zucchini for this cake. If you don't have one, you can also use a food processor fitted with a grating attachment. Just be careful not to overdo it or you'll end up with mushy zucchini.
Should I squeeze out the excess moisture out of my zucchini before adding it to the cake?
For this recipe to come out perfect every time, make sure that after you grate the zucchini you squeeze some of the moisture out. The zucchini doesn't have to be completely dried out, but I find that giving them a little squeeze to get the excess liquid out helps gives this cake a wonderful texture.
Doing this will also allow the zucchini to soak up all the other flavours in the cake. 🙂
Zucchini is great for adding moisture to baked goods, for sure, but before adding it to your cake, it's best to squeeze out some of the extra water. Sometimes it actually has too much moisture! Removing the excess water will give you a wonderfully balanced texture… dense and moist but not as heavy as a brick. haha
How to easily remove the zucchini cake from the bundt pan:
First, make sure that the cake is completely cooled before attempting to remove it from the pan. Gently run a knife around the edge of the cooled cake, being careful not to cut into the cake itself. You may need to do this in several places if the cake is stuck in spots. Place a plate or cooling rack upside down on top of the bundt pan and carefully invert it so that the cake comes out onto the plate or rack.
What is the best way to frost this cake?
The best way to frost this cake is with a simple glaze made from confectioners' sugar and milk. Simply whisk together 1 cup of confectioners' sugar with 2-3 tablespoons of milk until you have a smooth glaze. Pour it over the top of the cooled cake and allow it to set before serving.
For a more decorative frosting, you can also make a cream cheese frosting. Simply beat together 8 ounces of softened cream cheese with 1/2 cup of confectioners' sugar and 1 teaspoon of vanilla extract until smooth. Spread it over the top of the cooled cake and then decorate as desired.
What are some other ways to decorate this cake?
There are endless ways to decorate this cake. Some ideas include:
- Sprinkling it with chopped nuts or shredded coconut
- Dipping the edges in melted chocolate
- Drizzling it with a chocolate or caramel sauce
- Top it with fresh fruit or berries
- Decorate it with fondant or edible flowers
No matter how you decorate it, this spiced zucchini bundt cake is sure to be a hit!
Be sure to see the recipe card at the bottom of the post for full ingredients & instructions!
Recipe Variations
The recipe as written below is for a cinnamon-sugar glaze, but there are lots of other ways you could top your cake! You could try a lemon or orange glaze, a chocolate ganache, or even a cream cheese frosting. Even just a simple dusting of powdered sugar is delicious on top! Be creative and have fun with it!
As far as mix-ins go, I think chopped nuts would be lovely in this cake. Pecans would be my first choice but walnuts would also be amazing. Dried fruit would also be fantastic; raisins, dried cranberries, or even diced apricots would all be delicious!
You could also try adding chocolate chips, butterscotch chips, or even white chocolate chips to the batter before baking. Just fold them in with a spatula until they're evenly distributed. Zucchini and chocolate chips go so well together, so please give it a try!
If you want a boozy cake, you could try adding a shot of rum, bourbon, or Amaretto to the batter. Start with 1 tablespoon and go from there!
To make this into a zucchini chocolate cake recipe, simply add 1/2 cup of unsweetened cocoa powder to the batter. You could also try adding a tablespoon or two of instant coffee to really bring out the chocolate flavour.
Mmmm… chocolate zucchini cake… drool…. 😋
I hope you enjoy this recipe! Let me know in the comments below if you have any questions or if you've tried any fun variations. Happy baking! 😊
Is it necessary to use a bundt cake pan for this recipe?
No, it is not necessary to use a bundt cake pan for this recipe. You can also use a 9-inch round cake pan or an 8-inch square cake pan. However, the bake time will need to be adjusted accordingly. I would recommend baking it for about 25 minutes for a 9-inch cake pan or about 30 minutes for an 8-inch square cake pan.
Can this cake be made ahead of time?
Yes, this cake can be made ahead of time. Simply bake the cake and allow it to cool completely. Once cooled, wrap it tightly in plastic wrap and store it in the fridge for up to 3 days. When ready to serve, allow the cake to come to room temperature before frosting and serving.
How to store zucchini cake:
This cake should be stored in an airtight container at room temperature. It will keep fresh for up to 3 days.
You can also store it in the fridge if you prefer. It should keep well in the refrigerator for about a week so long as it's wrapped in plastic wrap or in an air-tight container. Before serving, it's a good idea to take the cake out of the fridge and leave it out for about 20 minutes to soften up.
Can this cake be frozen?
Yes, this cake can be frozen. Simply wrap the cooled, unfrosted cake tightly in plastic wrap and store it in the freezer for up to 3 months. When ready to serve, thaw the cake overnight in the fridge and then bring it to room temperature before frosting and serving.
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Spiced Zucchini Bundt Cake
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- Author: Michelle Dunster – DishesAndDustBunnies.com
- Total Time: 55 minutes
- Yield: 12 slices 1x
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Ingredients
Scale
- 2 cups zucchini (is equal to about 1 or 2 zucchinis), grated and excess moisture squeezed out
- ¾ cup unsalted butter, melted
- ¼ cup milk
- 2 tsp vanilla
- 3 eggs
- 2 ¾ cups all-purpose flour
- 1 tbsp + ¼ tsp baking powder
- 1 ¼ tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- ⅛ tsp nutmeg
- ⅛ tsp ground ginger
- 1 ⅓ cups sugar
For the simple Glaze:
- 2 cups confectioners sugar
- ¼ – ½ tsp cinnamon
- 4 – 6 tbsp milk OR cream (adjust according to how thick you want the glaze)
Optional: Instead of the simple glaze, you can also use my cream cheese icing recipe.
Instructions
- Preheat the oven to 350°F.
- Grease a 10″ bundt pan with cooking spray or butter. Set aside.
- Prepare the zucchini by grating over a mixing bowl.
- Over a mesh strainer, use your hands to squeeze out some of the moisture from the zucchini. You don't have to get all the moisture out, but it's best to remove some before moving onto the next steps. Once you do this, add the zucchini back into the mixing bowl.
- Into the mixing bowl with the zucchini, combine the melted butter, milk, vanilla and eggs. Mix well.
- In a separate large mixing bowl, combine the flour, baking powder, baking soda, salt, sugar and spices. Using a whisk works well to get everything well combined.
- Pour the wet ingredients into the dry ingredients. Combine.
IMPORTANT: When combining the wet and dry ingredients, try to avoid over mixing. You want to mix until the dry just starts to dissolve into the wet. Overmixing will result in a more dry and dense cake. - Pour the batter into the greased bundt pan and use a spoon or spatula to spread it evenly.
- Place the cake in the oven to bake for about 45 minutes.
- Remove from the oven and allow to cool on a wire rack (still in the pan).
- Once ready to serve, place a plate on top of the bundt pan and flip over. The cake should easily come out of the pan.
- Drizzle the glaze over the cake in the desired amount. Reserve some of the glaze to serve with the cake if anyone wants extra! 😀
How to make the glaze:
- Combine all ingredients under the Glaze section above. Adjust the amount of milk used depending on how thick you would like it.
- This makes about 1 cup of glaze, which is enough for the cake, plus some to serve on the side if you want extra.
- You can also adjust the amount of cinnamon depending on your tastes.
Notes
Regarding the glaze: You can serve the zucchini cake without the glaze if you like, as the cake is yummy enough as it is. If you'd like to use a cream cheese icing/frosting instead of the simple glaze, that works too! I'd highlyrecommend trying it with my cream cheese icing recipe. 😋
- Prep Time: 10
- Cook Time: 45
- Category: Dessert
- Method: Baking
