Use the abundance of squash this summer to bake a delicious zucchini bundt cake. The cinnamon swirl through the center is complemented by a cinnamon glaze drizzled over the top of the cake. This is the perfect cake for serving anytime of day!

cinnamon zucchini bundt cake on white plate with two slices cut

If coffee cake cake and zucchini bread had a baby it would be this cake. The best part of this zucchini bundt cake is the cinnamon swirl in the 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. It’s perfectly paired by the glaze on top.

Why You’ll Love This Recipe

  • Amazing texture. Cream cheese brings a subtle density, while the zucchini provides natural moisture.
  • Perfect for entertaining. and it serves a crowd. I like serving it for weekend brunch or as a snack to enjoy throughout the week!
  • Beautiful presentation. Bundt cake has a show-stopping appearance and the cinnamon swirl makes each slice extra special!
  • Great use of zucchini. The summer squash is easy to find (and grow). Make use of it in your baking!

Ingredient Notes

zucchini bundt cake ingredients in bowls labeled with text
  • Zucchini: Use fresh zucchini and do not peel before grating.
  • Butter: Melt the butter and let it cool slightly before using. Make sure it is unsalted since salt is added separately to activate the leavening agents.
  • Cream cheese: Use full-fat cream cheese that is softened to room temperature. This makes a rich and dense cake similar to coffee cake.
  • Cinnamon: Check that your spices are fresh before using. You will need cinnamon for the batter, swirl and glaze.
  • Baking soda and powder: These leavening agents help the cake rise. Check that they are fresh and not expired for best results.

Recipe Variations

Use a different pan. This recipe will also work in a 9×13 pan or two 8-inch round cake pan. Bake times will vary and likely be between 25 and 35 minutes.

Add mix-ins. When stirring in the zucchini, add 1 cup chocolate chips or coarsely chopped nuts. You could even try fresh or dried berries!

Try different fruit or vegetables. Swap out 1 cup zucchini for 1 cup shredded carrots or shredded apples. Do not pat dry and shred the carrots yourself.

How to Make Zucchini Bundt Cake

photo collage demonstrating how to make zucchini bundt cake batter
  1. Whisk together dry ingredients: flour, baking soda, baking powder, salt and cinnamon. Set aside.
  2. Mix wet ingredients. In separate bowl, beat cream cheese and sugar together, then add eggs one at a time. Mix in vanilla, then pour in melted butter and mix for 3 minutes. A
  3. Add flour mixture and mix until combined. Stir in zucchini just until incorporated.
  4. Make the cinnamon swirl by stirring cinnamon and sugar together in small bowl. Pour half of cake batter into prepared bundt pan. Sprinkle cinnamon swirl mixture over batter. Top with the rest of the batter.
photo collage demonstrating how to add cinnamon swirl to zucchini bundt cake
  1. Bake cake at 350° F for one hour. Cool cake completely.
  2. Make cinnamon glaze: Whisk together confectioners’ sugar and cinnamon. Add milk and vanilla and whisk until a combined. Drizzle glaze over cake, slice and serve.

Expert Tips

Weigh your ingredients using a kitchen scale. This is the most accurate way to weigh your ingredients. If you don’t have a scale, be sure to spoon your flour into a measuring cup and level with a knife.

Use room temperature ingredients. They combine more easily and create a smoother batter. As a result, you will get a better textured cake!

Grease your bundt pan thoroughly. I like to use my magic cake pan release to get into all the crevices, but a generous greasing and dusting with flour will also work.

Make sure the zucchini is fresh and use a box grater to shred it. Do not pat it dry. The extra moisture helps makes a tender and moist cake.

slice of cinnamon zucchini bundt cake with cinnamon swirl in the center

Storage Tips

Store cake in an airtight container at room temperature for up to 5 days. Make sure it is cooled completely before storing.

Freeze: Wrap the cake or cake slices in plastic wrap and store in an airtight container or freezer bag for up to three months. Defrost in the refrigerator before serving.

Recipe FAQ

Do I have to pat the zucchini dry?

No, not for this recipe. The moisture in the zucchini prevent the cake from being dry and crumbly.

How do you know when a bundt cake is done?

Insert a long wooden skewer or butter knife into the cake. The cake is done when little to no crumbs are seen on the cake tester.

Do I need to peel zucchini before grating it?

No, keep the skin on when grating zucchini. It adds more flavor and nutrients to the recipe.

Why is my bundt cake dry?

Most likely it was over-baked or the ingredients were mis-measured. Check your oven temperature and use a kitchen scale for the most accurate measuring.

Cinnamon swirl zucchini bundt cake with cinnamon icing on top sitting on wire cooling rack

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cinnamon zucchini bundt cake on white plate with two slices cut

Get the Recipe: Zucchini Bundt Cake with Cinnamon Swirl

Zucchini bundt cake combines cinnamon swirl coffee cake with zucchini bread to create a deliciously sweet late-summer dessert.
5 (6 ratings)


Zucchini Bundt Cake

  • 3 cups (375 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup (226 g or 8 oz) cream cheese, room temperature
  • 2 cups (400 g) granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoon vanilla extract
  • 1 cup (2 sticks) unsalted butter, melted and slightly cooled
  • 2 cups zucchini, shredded (about 2 medium zucchinis)

Cinnamon Swirl

  • cup (66 g) granulated sugar
  • 1 Tablespoon ground cinnamon

Cinnamon Glaze

  • ½ cup (60 g) confectioners' sugar, sifted
  • ¼ teaspoon ground cinnamon
  • 1-2 teaspoon milk
  • ¼ teaspoon vanilla extract


  • Preheat oven to 350° F. Grease and flour a bundt pan or use my magic cake pan release.
  • In a medium bowl, whisk together flour, baking soda, baking powder, salt and cinnamon until just incorporated. Set aside.
  • Cream the cream cheese and sugar on medium speed for 2 minutes. Add eggs one at a time, mixing for one minute after each addition. Mix in vanilla. Pour in melted butter and mix. Beat for 3 minutes with mixer on medium-high.
  • Carefully mix in flour mixture. Add zucchini and mix just until incorporated.
  • Make the cinnamon swirl by stirring cinnamon and sugar together in small bowl. Pour half of cake batter into prepared bundt pan. Sprinkle cinnamon swirl mixture over batter. Top with the rest of the batter. Tap the pan a few times to release any air bubbles.
  • Bake for 50 to 60 minutes or until a toothpick inserted in the cake comes out with little to no crumbs. Remove from oven and cool for 20 minutes. Then turn onto a wire rack and let it cool completely.
  • To make the glaze, mix confectioners' sugar and cinnamon together in a small bowl. Mix in milk and vanilla. Drizzle glaze over cake, slice and serve.


Greasing a bundt pan: Be generous with the butter and get into all the nooks and crannies, then dust with flour. I like to use this cake paste, which guarantees the cake won’t stick.
Zucchini: Make sure it is fresh otherwise it might leave a subtle bitter taste in your baked goods. Leave the skin on when shredded with a box grater.
Store in an airtight container at room temperature for 3 or 4 days.
Freeze for up to 3 months. Wrap the cake (or slices) in plastic wrap and place in an airtight container. Freeze and, when ready to eat, defrost in the refrigerator before bringing to room temperature.
Serving: 1slice, Calories: 381kcal, Carbohydrates: 53g, Protein: 5g, Fat: 17g, Saturated Fat: 10g, Trans Fat: 1g, Cholesterol: 77mg, Sodium: 166mg, Potassium: 117mg, Fiber: 1g, Sugar: 34g, Vitamin A: 623IU, Vitamin C: 3mg, Calcium: 41mg, Iron: 1mg

Recipe adapted from Julie’s Eats and Treats.

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