Toasting the walnuts before adding them to the batter enhances their flavor and adds a pleasant crunch. Squeezing out the excess moisture from the grated zucchini prevents the cake from becoming soggy. For a richer flavor, try using browned butter instead of vegetable oil. Feel free to experiment with different nuts, such as pecans or macadamia nuts. A cream cheese glaze would also be delicious on this cake.
Zucchini Bundt Cake
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PREP TIME15 mins
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COOK TIME1 hrs 20 mins
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TOTAL TIME1 hrs 35 mins
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SERVING14 People
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VIEWS529
Experience the delightful moistness of this Bundt cake, where grated zucchini and crushed pineapple unite to create a symphony of flavors. Crown it with a delicate, sweet glaze for an irresistible treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate56 g
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Cholesterol53 mg
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Fiber2 g
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Protein5 g
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Saturated Fat3 g
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Sodium349 mg
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Sugar40 g
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Fat23 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan thoroughly. (Prep time: 5 minutes)
02 Step
Recipe View In a medium bowl, sift together the flour, cinnamon, salt, baking powder, and baking soda. This ensures even distribution of the spices and leavening agents. (Prep time: 5 minutes)
03 Step
Recipe View In a large bowl, beat the eggs and sugar together until light and fluffy. Gradually add the vegetable oil, mixing until well combined. (Prep time: 5 minutes)
04 Step
Recipe View Slowly add the sifted dry ingredients to the wet ingredients, beating on low speed for about 2 minutes, until just combined. Be careful not to overmix. (Prep time: 2 minutes)
05 Step
Recipe View Gently fold in the drained crushed pineapple, toasted walnuts, vanilla extract, and squeezed zucchini until evenly distributed throughout the batter. (Prep time: 5 minutes)
06 Step
Recipe View Pour the batter into the prepared Bundt pan, spreading it evenly. (Prep time: 2 minutes)
07 Step
Recipe View Bake in the preheated oven for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, tent it loosely with foil. (Bake time: 1 hour 20 minutes)
08 Step
Recipe View Let the cake cool in the pan for 30 minutes before inverting it onto a wire rack to cool completely. (Cool time: 30 minutes)
09 Step
Recipe View While the cake is cooling, prepare the glaze. In a small bowl, whisk together the confectioners' sugar and milk until smooth. Add more milk, a teaspoon at a time, until you reach your desired consistency. (Prep time: 3 minutes)
10 Step
Recipe View Once the cake is completely cool, drizzle the glaze evenly over the top, allowing it to cascade down the sides. (Prep time: 2 minutes)
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Please Rate
Dortha Bergstrom
Mar 14, 2025I added a pinch of nutmeg to the batter, and it gave the cake a warm, cozy flavor.
Simone Prohaska
Jan 8, 2025This cake was so moist and delicious! The glaze was the perfect finishing touch.
Sandrine Greenfelder
Oct 31, 2024Next time, I might try adding some chocolate chips to the batter for an extra treat.
Hank Kshlerin
Jan 30, 2024The zucchini flavor is very subtle, which is great for those who aren't huge fans of zucchini.
Kallie Flatley
Oct 27, 2023I've made this recipe several times, and it always turns out perfectly. It's a crowd-pleaser!