Cinnamon zucchini bundt cake combines cinnamon swirl cake with zucchini bread to create a deliciously sweet late-summer dessert.
If cinnamon swirl bundt cake and zucchini bread had a baby it would be this cake. Shredded summer zucchini stirred into cinnamon cake batter makes a surprisingly satisfying combination.
This cinnamon zucchini bundt cake really blew me away. I didn’t think a cinnamon swirl could compliment zucchini bread as well as it did. I honestly thought it would over come all signs of zucchini, but to my surprise it didn’t. The recipe is the perfect balance between cinnamony swirl and tender zucchini bits.
To be clear, this cinnamon zucchini bundt cake (and zucchini bread for that matter) does not actually taste like zucchini and you can’t feel the shredded bits when you eat it. The zucchini adapts to the bread. It lends its moisture, tenderness and slight sweetness to whatever it is baked in.
I used about two medium zucchinis from the garden, which yielded just over two cups. When I added a hefty two cups to the batter I was not worried at all. I knew they would blend into the cake and make it even better.
But perhaps the best part of the cake is the cinnamon swirl center. The generous cinnamon sugar sprinkle between the layers melts into the cake while it’s baking and when you cut yourself a slice a beautiful ribbon appears. I personally love pulling the slice apart right where the two layers meet to see and taste the cinnamon goodness.
And to top it all off, why not add some cinnamon icing? It’s the cherry on top of this cinnamon zucchini bundt cake. After all, a nice drizzle always makes dessert look prettier!
Tools to make cinnamon zucchini bundt cake:
Recipe adapted from Julie’s Eats and Treats.