Cinnamon Zucchini Bundt Cake
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. 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 cinnamon-y swirl and tender zucchini bits.
Why this recipe works
The cinnamon cake has a consistency similar to coffee cake. Cream cheese brings a subtle density, while the zucchini provides natural moisture. The cinnamon sugar swirl in the center adds the perfect amount of sweetness.
Overview: How to make zucchini bundt cake
- Preheat oven to 350° F. Grease and flour a bundt pan (or use magic cake pan release).
- Make batter: Whisk together flour, baking soda, baking powder, salt and cinnamon. Set aside. 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. Add flour mixture and mix until combined. Stir in zucchini 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.
- Bake cake at 350° F for one hour. Cool cake completely.
- 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.
Frequently Asked Questions
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.
How do you store zucchini bundt cake? Store cake in an airtight container at room temperature for 3 to 4 days.
Can you freeze zucchini bundt cake? Yes, wrap the cake or cake slices in plastic wrap and store in an airtight container or freezer bag for up to one month. Defrost in the refrigerator before serving.
Related recipes
Zucchini recipes are some of my favorite summer recipes! It’s a versatile ingredient that works well in quick breads, muffins and more. The most popular zucchini recipe on the blog is chocolate zucchini banana bread. It is packed with chocolate chips! Want even more chocolate? The try chocolate zucchini cake with chocolate buttercream frosting. Another fan favorite are these quick and easy zucchini bread muffins. They have a bit of cinnamon too!
If you’re looking for a more savory recipe, try this three cheese zucchini galette. It is seasoned with garlic and fresh basil—yum!
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.
If you enjoyed this recipe as much as I did, be sure to leave a review and tag @ifyougiveablondeakitchen on social media!
Get the Recipe: Cinnamon Zucchini Bundt Cake
Ingredients
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
- ⅓ 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
Instructions
- Preheat oven to 350° F. Grease and flour a bundt pan (or use 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 1 hour or until cake test is done. 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.
Notes
Recipe adapted from Julie’s Eats and Treats.
