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Zucchini Bundt Cake

Moist Zucchini Bundt Cake Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ tsp fine sea salt
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 3 large eggs
  • ½ cup vegetable oil
  • ½ cup full-fat plain yogurt
  • 1 tsp vanilla extract
  • 2 cups packed shredded zucchini (about 2 medium)
  • 1 cup powdered sugar
  • 2 tbsp milk or water
  • ½ tsp vanilla extract (for glaze)

Method
 

  1. Preheat oven to 350°F (175°C) and spray a 10-cup bundt pan with baking spray.
  2. Whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a large bowl.
  3. In another bowl, whisk oil, brown sugar, and granulated sugar. Add eggs one at a time, then stir in yogurt and vanilla.
  4. Pour wet ingredients into dry, stir until just combined, then fold in shredded zucchini.
  5. Scrape batter into prepared pan and bake 50–55 minutes until a toothpick comes out clean.
  6. Cool in pan 15 minutes, then invert onto a rack to cool completely.
  7. Whisk powdered sugar, milk, and vanilla for the glaze. Spoon over cooled cake and let set before slicing.

Notes

Let the cake cool entirely before glazing, or the glaze will melt and run right off. If you want to skip the glaze, a simple dusting of powdered sugar looks beautiful on the ridges of the bundt shape.