Zucchini Bread Bundt Cake: Delightfully Moist and Easy to Make
This Zucchini Bread Bundt Cake is incredibly moist, easy to make, and perfect for any occasion. Topped with a simple cream cheese glaze, it's a delightful treat that uses up your garden zucchini.
Equipment
- bundt pan
- medium bowl
- large bowl
- whisk
- knife
- cooling rack
Ingredients
- 360 g All-Purpose Gluten-Free Flour (with xanthan gum)
- 3 cups Regular All-Purpose Flour
- 2 tsp Cinnamon
- 1 tsp Salt
- 1 tsp Baking Soda
- ¼ tsp Baking Powder
- 3 Eggs
- ¾ cup Granulated Sugar
- ¾ cup Brown Sugar
- 2 tsp Vanilla Extract
- 2 cups Grated Zucchini
- 1 cup Oil (Coconut, Canola, or Vegetable)
- 4 oz Cream Cheese, softened
- 2 tbsp Lemon Juice
- 1 cup Powdered Sugar
- Heavy Cream for thinning glaze
- Chopped Toasted Walnuts optional garnish
Instructions
- Preheat your oven to 350ºF and prepare a bundt pan by buttering and flouring it.
- In a medium bowl, whisk together the dry ingredients: flour, cinnamon, salt, baking soda, and baking powder.
- In a large bowl, whisk the eggs, sugars, and vanilla extract until combined. Stir in the grated zucchini and mix well.
- Add the dry flour mixture to the wet ingredients and mix until just combined. Stir in the oil until the batter is smooth.
- Pour the batter into the prepared bundt pan and bake for approximately 1 hour, or until a cake tester comes out dry. Begin checking for doneness around 45 minutes.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- For the glaze, whisk together the softened cream cheese and lemon juice. Gradually whisk in the powdered sugar and enough heavy cream to reach a pourable consistency.
- Spoon the glaze over the cooled cake and garnish with chopped walnuts, if desired.
Notes
The cake is best served at room temperature for a softer texture. Store leftovers in the refrigerator for a few days. If using a gluten-free flour blend without xanthan gum, add 1 teaspoon.