Best Zucchini Bundt Cake Recipes

ZUCCHINI BUNDT CAKE WITH ORANGE GLAZE

Steps:

• Preheat oven to 325 degrees. Brush a 6-cup Bundt pan with butter, and dust with flour, tapping out excess. Whisk together flour, baking powder, spices, and 1 teaspoon salt.
• Grate zucchini on the large holes of a box grater, then squeeze dry in a clean kitchen towel or press in a ricer. (You will need 2 1/2 cups.)
• Stir together eggs and sugar, then stir in melted butter, zucchini, and orange zest and juice. Stir in flour mixture. Transfer batter to pan.
• Bake until a toothpick inserted into the center comes out clean, about 1 hour (cake will rise quite a bit over the top of the pan but should not run over). Transfer pan to a wire rack, and let cake cool for 10 minutes. Run a paring knife around edges of cake to loosen, and turn out onto wire rack. Let cool for at least 30 minutes.
• Brush several layers of orange glaze evenly over cake, and garnish with candied zucchini before serving.

STREUSELED ZUCCHINI BUNDT CAKE

Steps:

• In a large bowl, beat the zucchini, yogurt, sugar, egg whites, oil, egg and 3 teaspoons vanilla until well blended. In a small bowl, combine the flour, baking powder, baking soda and salt; gradually beat into zucchini mixture until blended., Coat a 10-in. fluted tube pan with cooking spray; sprinkle with bread crumbs. Pour a third of the batter into pan. Combine brown sugar, walnuts, raisins, cinnamon and allspice; sprinkle half over batter. Top with another third of the batter. Sprinkle with remaining brown sugar mixture; top with remaining batter. , Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small bowl, combine confectioners' sugar, remaining vanilla and enough milk to achieve desired consistency; drizzle over cake.

ORANGE GLAZE FOR ZUCCHINI BUNDT CAKE

Steps:

• Whisk together sugar and cardamom. Whisk in orange zest and juice, and whisk until mixture has the consistency of thick honey. If mixture is too thick, whisk in milk, 1 teaspoon at a time.

ZUCCHINI BUNDT CAKE WITH ORANGE GLAZE RECIPE - (4.6/5)

Steps:

• Preheat oven to 325°F. Brush a 6-cup Bundt pan with butter, and dust with flour, tapping out excess. Whisk together flour, baking powder, spices, and 1 teaspoon salt. Grate 2 1/2 cups of zucchini on the large holes of a box grater, then squeeze dry in a clean kitchen towel or press in a ricer. Stir together eggs and sugar, then stir in melted butter, zucchini, and orange zest and juice. Stir in flour mixture. Transfer batter to pan. Bake until a toothpick inserted into the center comes out clean, about 1 hour (cake will rise quite a bit over the top of the pan but should not run over). Transfer pan to a wire rack, and let cake cool for 10 minutes. Run a paring knife around edges of cake to loosen, and turn out onto wire rack. Let cool for at least 30 minutes. Brush several layers of orange glaze evenly over cake, and garnish with candied zucchini before serving. Cook's Tip: Unglazed cake can be stored at room temperature, wrapped in plastic wrap, for up to 1 day, or frozen for up to 1 month.

CHOCOLATE PECAN ZUCCHINI BUNDT CAKE

Steps:

• Mix first 4 ingredients and set aside. In a mixing bowl, beat eggs and add sugar, 1/4 cup at a time. Add chocolate, then add oil. Add flour mixture and blend well. Fold in zucchini and pecans. Mix well and pour into bundt pan. Bake in preheated 350 degree F oven for 1 hour and 15 minutes. Cool 15 minutes before removing cake from pan. Sprinkle powdered sugar on cake and serve.

ZUCCHINI SPICE BUNDT CAKE

Steps:

• Preheat oven to 350 degrees.
• In large glass batter bowl, break eggs and stir well with fork. Add sugar,vanilla and oil to eggs and mix again with fork. Measure and sift 1 cup flour, baking soda, salt, baking powder and spices into batter. Stir lightly with fork until mixed. Measure remaining flour into sifter and add to batter. Add broken nut pieces and cinnamon chips, if desired. Mix.
• Spray bundt cake pan with no stick spray and dust lightly with flour. Remove excess flour.
• Pour batter into bundt pan evenly, then bake for 60 minutes. Let cool down to warm before removing from pan.
• Frost if desired, when cool with Cream Cheese Frosting. Sprinkle with broken walnut or pecan pieces for garnish if desired.

DEEP DARK CHOCOLATE SOUR CREAM ZUCCHINI BUNDT CAKE

Steps:

• Preheat oven to 325°F and spray a Bundt pan with nonstick spray. In a large bowl, beat the butter, oil and sugar on high speed with an electric mixer for 2-3 minutes, until thick and pale yellow. Beat in the eggs and vanilla. In a smaller bowl, stir together the flour, cocoa, baking powder, baking soda and salt. Add a third to the butter mixture and beat just until blended; add half the sour cream and do the same. Repeat with another third of the flour mixture, the rest of the sour cream, and the rest of the flour. Stir in the zucchini and the nuts and/or chocolate chips, if you're using them, and pour the thick batter into the pan, smoothing the top. Bake for an hour, until the top is cracked and springy to the touch. Invert onto a plate or cake stand while still warm. Serves 8-16.

CHOCOLATE CHIP ZUCCHINI BUNDT CAKE

Steps:

• 1. Mix the dry ingredients; add all other ingredients and beat until well blended. Grease a bundt pan. Bake at 325 degrees for 1 hour - 1 hour 10 minutes.
• 2. Ganache: 1 cup white chocolate chips or dark chocolate chips; 1/2 cup heavy cream. Mix in microwave for 20 minutes; stir; continue in microwave for about a minute, stirring at 20 minute intervals (until the chips are all melted). Allow to cool slightly; pour over cake. I have used both white and dark chocolate for this cake and it is very good with either one. This particular cake has the white ganache on it.

CHOCOLATE AND ZUCCHINI PRALINE BUNDT CAKE

Steps:

• 1. Preheat oven to 325 F. Cream butter, oil, and sugar. Beat in eggs and set aside.
• 2. Sift dry ingredients and add alternately with sour milk to creamed mixture.
• 3. Add zucchini and vanilla. Slowly mix in apple.
• 4. Grease a Bundt cake pan and sprinkle with bread crumbs.
• 5. Pour cake batter into prepared Bundt cake pan. Mix topping ingredients and spread evenly on the cake batter. Gently push the topping into the dough. When it bakes, less will fall off.
• 6. Bake for 55 minutes.
• 7. When done, loosen the cake from the pan with a butter knife. Invert the cake onto a cake plate. If you want the topping on the top, put a plate on top of the pan and flip it. Then, put a decorative plate on the flipped cake and flip again so the topping side is up.

ZUCCHINI-WALNUT BUNDT CAKE WITH CHOCOLATE GLAZE RECIPE - (4.5/5)

Steps:

• Heat oven to 350°F. Coat 12-cup Bundt pan with cooking spray. Sift flour, sugar, baking soda, and salt together in large bowl. Set aside. Whisk applesauce, eggs, safflower oil, and vanilla extract in medium bowl. Stir in dry ingredients until combined. Fold in grated zucchini and walnuts until incorporated. Pour into pan and bake until wooden pick inserted in center comes out clean, 40 to 45 minutes. Cool cake in pan 10 minutes, then remove and place on rack to cool. Place heatproof bowl over, but not touching, barely simmering water. Add the chocolate, butter, and milk. Stir until melted and smooth. Spoon glaze over cake and let set slightly before serving.

ZUCCHINI BUNDT CAKE WITH CRUNCHY LEMON GLAZE

Steps:

• 1. Preheat the oven to 350ºF (180ºC). Grease a 10 cup (2.5l) bundt or tube cake pan* with non-stick spray or butter, dust with flour, then tap out any excess. 2. Pulse the nuts in a food processor until finely chopped. 3. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside. 4. In the bowl of a stand mixer with the paddle attachment, beat the eggs, 1 3/4 cup (350g) sugar, and olive oil for 3 minutes on medium speed, until light and fluffy. Stop and scrape down the sides of the mixer, then add the vanilla. 5. Mix in the dry ingredients, scraping down the sides of the mixer bowl to make sure everything is mixed in well, then beat on medium speed for 30 seconds. 6. Stir in the chopped nuts and zucchini. 7. Scrape the batter into the prepared cake pan, smooth the top, then bake the cake for 45 to 50 minutes, until the toothpick inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan. 8. During the last few minutes of the cake baking, make the glaze by whisking together the lemon juice, 1/3 cup (65g) granulated sugar, and powdered sugar. 9. Let the cake cool for 10 minutes, then carefully invert it onto a cooling rack. Brush the glaze over the cake with a pastry brush and let the cake cool completely. Storage: The cake can be wrapped (or put under a cake dome) and will keep for a few days. You can freeze the unglazed cake. However to apply the glaze, you’ll need to defrost the cake then warm it so the glaze will adhere properly. *If you don’t have a bundt or tube pan, I noticed that both Adam and Sara made the cake in a regular round cake pan with good results. This cake batter could also be baked in two loaf pans, which is easier for gift-giving, if you’re trying to share your zucchini bounty. You may need to reduce the baking time a little to compensate for the smaller pans.

ZUCCHINI FUDGE BUNDT CAKE WITH CHOCOLATE GLAZE {OR} CHOCOLATE ZUCCHINI BREAD

Steps:

• Adjust rack to center position of oven and preheat to 350°F. Generously coat a 9- to 10-inch (12 cup) Bundt pan with baking spray (the kind that includes flour).
• Using a box grater or food processor, grate the zucchini (you should end up with approximately 3 cups). Stir in 2 tablespoons sugar and place in a large colander set over a bowl. As you prepare the rest of the batter ingredients, the sugar will draw the moisture out of the zucchini. Occasionally press down on it to squeeze more water into the bowl.
• Finely chop unsweetened chocolate, place in a bowl, and heat in the microwave for 30 seconds; stir. Heat in additional 15-second increments, stirring after each one, until chocolate is completely melted and smooth. Allow to cool.
• In a medium bowl, whisk together whole wheat pastry flour, cocoa powder, baking soda, and salt. In a large bowl, use an electric mixer to blend together eggs, sugar, melted chocolate, melted butter, applesauce, and vanilla until smooth. Mix in drained zucchini. Turn mixer down to low and stir in half of the flour mixture, followed by all of the sour cream and then the remaining flour mixture. In a small bowl, toss mini chocolate chips with tablespoon of flour. Add to batter and mix until just incorporated, taking care not to overbeat.
• Evenly pour/spread batter into prepared pan, place in preheated oven, and bake for 1 hour, or until a toothpick inserted in center comes out clean. Remove cake from the oven and allow it to rest on a cooling rack for 10 minutes before turning it out onto the rack to finish cooling.
• In a small pot, melt butter over low heat. Remove pot from heat and add chocolate chips, stirring until they are melted and combined with butter. Stir in corn syrup and vanilla until smooth. Immediately pour glaze over warm cake, gently spreading it so that it trickles down sides. Allow cake and glaze to cool completely before slicing.

ZUCCHINI BUNDT CAKE

Steps:

• Combine first 7 ingredients.
• Add zucchini& nuts& toss lightly.
• In a separate bowl, beat oil and sugar; add one egg at a time, beating until creamy and smooth.
• Add crumbs& zucchine mixture; beat& blend well.
• Pour into a greased 10" bundt pan or a large tube pan.
• Bake at 300 for 1 hour and 10 minutes or until cake tests done.
• Remove from pan; cool and glaze.
• Glaze: Cream butter; add icing sugar and lemon juice; beat until smooth.
• Drizzle over cooled cake.

ZUCCHINI FUDGE BUNDT CAKE WITH CHOCOLATE GLAZE

Steps:

• For the cake: 1.Adjust rack to center position of oven and preheat to 350°F. Generously coat a 9- to 10-inch (12 cup) Bundt pan with baking spray (the kind that includes flour). 2.Using a box grater or food processor, grate the zucchini (you should end up with approximately 3 cups). Stir in 2 tablespoons sugar and place in a large colander set over a bowl. As you prepare the rest of the batter ingredients, the sugar will draw the moisture out of the zucchini. Occasionally press down on it to squeeze more water into the bowl. 3.Finely chop unsweetened chocolate, place in a bowl, and heat in the microwave for 30 seconds; stir. Heat in additional 15-second increments, stirring after each one, until chocolate is completely melted and smooth. Allow to cool. 4.In a medium bowl, whisk together whole wheat pastry flour, cocoa powder, baking soda, and salt. In a large bowl, use an electric mixer to blend together eggs, sugar, melted chocolate, melted butter, applesauce, and vanilla until smooth. Mix in drained zucchini. Turn mixer down to low and stir in half of the flour mixture, followed by all of the sour cream and then the remaining flour mixture. In a small bowl, toss mini chocolate chips with tablespoon of flour. Add to batter and mix until just incorporated, taking care not to overbeat. 5.Evenly pour/spread batter into prepared pan, place in preheated oven, and bake for 1 hour, or until a toothpick inserted in center comes out clean. Remove cake from the oven and allow it to rest on a cooling rack for 10 minutes before turning it out onto the rack to finish cooling. For the glaze: 6. In a small pot, melt butter over low heat. Remove pot from heat and add chocolate chips, stirring until they are melted and combined with butter. Stir in corn syrup and vanilla until smooth. Immediately pour glaze over warm cake, gently spreading it so that it trickles down sides. Allow cake and glaze to cool completely before slicing.

ZUCCHINI BUNDT CAKE WITH ORANGE GLAZE

Steps:

• 1. Preheat oven to 325 degrees. Brush a rose bundt pan or 10-cup Bundt pan (surlatable.com) with butter, and dust with flour, tapping out excess. Whisk together flour, baking powder, spices, and salt. 2. Grate zucchini on the large holes of a box grater, then squeeze dry in a clean kitchen towel or press in a ricer. (You will need 3.25 cups.) 3. Stir together eggs and sugar, then stir in melted butter, zucchini, and orange zest and juice. Stir in flour mixture. Transfer batter to pan. 4. Bake until a toothpick inserted into the center comes out clean, about 1 hr 10 min (cake will rise quite a bit over the top of the pan but should not run over). Transfer pan to a wire rack, and let cake cool for 10 minutes. Run a paring knife around edges of cake to loosen, and turn out onto wire rack. Let cool for at least 30 minutes. 5. Sprinkle powdered sugar on top or brush several layers of orange glaze evenly over cake before serving.

CHOCOLATE ZUCCHINI BUNDT CAKE

Steps:

• 1. Preheat oven to 350. Combine flour, cocoa, baking powder and soda, salt and cinnamon. Set aside. Beat together butter and sugar until smooth and well blended. Add eggs one at a time blending well after each. Add vanilla . mix well.With a spoon stir in orange peel and zucchini. Alternately stir the milk and flour mixture into the zucchini mixture. stir in chocolate and walnuts. Pour into a greased and floured bundt pan or tube pan. Bake approx 50 mins...check after 45 mins...until toothpick comes out clean. Cool in pan for 15 mins. Turn out on rack to cool completely. Drizzle glaze over cake and enjoy!!!
• 2. GLAZE: Melt the chocolate with the butter and milk. Blend until smooth. Add powder sugar. Blend well

LEMON SUNSHINE ZUCCHINI BUNDT CAKE

Steps:

• Preheat oven to 325 degrees F. Grease a 6-cup bundt pan with butter and dust with flour.
• In a large bowl whisk together flour, baking powder, cinnamon and 1 teaspoon salt.
• Grate the zucchini on the large holes of a box grater then wring out most but not all of the water by placing it in a clean kitchen towel and twisting it.
• Stir together the eggs and sugar, then stir in the melted butter, zucchini, vanilla, lemon zest and juice.
• Stir in the flour mixture.
• Transfer batter to the pan and bake about 1 hour or until a toothpick inserted in the center comes out clean. Transfer pan to a wire rack and let cool 15 minutes.
• Run a paring knife around the edges then turn out onto wire rack or cake dish and allow to cool completely.
• Once cooled make the glaze by whisking the sugar and 1 tablespoon lemon juice, add more if needed. The glaze should be thick but will run off the spoon when lifted.
• Top the cake with spoonfuls of glaze then sprinkle with lemon zest. Refrigerate leftovers