Moist Zucchini Bundt Cake That Stays Moist for Days

This bundt cake is the answer when you want something sweet and homey but still feel good about eating it. The shredded zucchini melts into the crumb so you get a tender, almost creamy texture with warm cinnamon and a whisper of nutmeg.

I drizzle on a simple vanilla glaze once the cake is cool, and it soaks into every ridge of the bundt shape. It’s the kind of slice that somehow tastes even better on day two.

Why This Zucchini Cake Works

The shredded zucchini carries moisture through the whole bake without leaving any vegetable taste behind. It’s just enough structure from the flour and eggs to hold a tall bundt shape, with a tight, soft crumb that stays that way for days.

A little brown sugar in the batter gives it a gentle caramel note that plays beautifully with the cinnamon. And because the cake itself is not overly sweet, the glaze on top feels like a bright little finish rather than a sugar bomb.

Ingredients

• 2 cups all-purpose flour, spooned and leveled: gives the cake a tender structure
• 1 tsp baking soda: reacts with the acid in the brown sugar for lift
• 1 tsp baking powder: extra insurance for a good rise
• 1 tsp ground cinnamon: the main warm spice
• ¼ tsp ground nutmeg: just enough to round out the cinnamon
• ½ tsp fine sea salt: brings all the flavors forward
• 1 cup packed light brown sugar: adds moisture and a subtle molasses note
• ½ cup granulated sugar: for sweetness and a light crust
• 3 large eggs, at room temperature: help the batter come together smoothly
• ½ cup vegetable oil: keeps the crumb moist without dairy
• ½ cup full-fat plain yogurt: adds tang and tenderness; sour cream works too
• 1 tsp vanilla extract: rounds out the flavor
• 2 cups packed shredded zucchini, from about 2 medium zucchini: no need to squeeze it dry
• For the glaze: 1 cup powdered sugar, 2 tbsp milk or water, ½ tsp vanilla extract

Variations and Substitutions

• Whole wheat flour: replace up to half the all-purpose flour for a nuttier, denser crumb. The cake will be less fluffy.
• Olive oil: use a mild, fruity olive oil for a slightly savory undertone. It works well with the cinnamon.
• Chopped walnuts or pecans: fold in ½ cup when you add the zucchini for crunch.
• Cream cheese frosting: skip the glaze and spread a thin layer of cream cheese frosting on the cooled cake for something richer.
• Spice swap: use cardamom or a pinch of cloves instead of nutmeg, or add ½ tsp ginger for a different warmth.

This zucchini bread is another great way to use up a glut of summer squash, with a simpler shape and the same tender crumb.

How to Make Moist Zucchini Bundt Cake

Step 1: Shred the Zucchini

Set a rack in the middle of the oven and preheat to 350°F (175°C). Coat a 10-cup bundt pan with baking spray, making sure to get into all the crevices.

Grate the 2 medium zucchini on the large holes of a box grater until you have 2 packed cups. There’s no need to wring the shreds out—the extra liquid is part of what keeps the cake so tender. Set the bowl aside while you measure the dry ingredients.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the 2 cups flour, 1 tsp baking soda, 1 tsp baking powder, 1 tsp cinnamon, ¼ tsp nutmeg, and ½ tsp salt. Whisk until the leaveners and spices are evenly distributed, about 20 seconds. You want to see no clumps of baking soda because that can leave a bitter pocket.

Step 3: Beat the Wet Ingredients

In a separate bowl, whisk the ½ cup oil, 1 cup brown sugar, and ½ cup granulated sugar until the mixture looks like wet sand. Add the 3 eggs one at a time, whisking each until it disappears. Stir in the ½ cup yogurt and 1 tsp vanilla until the batter is smooth and glossy.

Pour the wet mixture into the dry mixture and stir with a spatula just until a few streaks of flour remain. Gently fold in the 2 cups of shredded zucchini. Stop when you can’t see any dry pockets—overmixing will make the cake tough.

Step 4: Bake the Bundt

Scrape the batter into the prepared pan and smooth the top with the spatula. Bake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean and the cake pulls away slightly from the sides of the pan.

Let the cake cool in the pan on a wire rack for 15 minutes. That rest gives the structure a chance to set so it won’t break when you flip it. Then invert the pan onto the rack, lift it off, and let the cake cool completely, about 1 hour.

Step 5: Glaze and Serve

Whisk the 1 cup powdered sugar, 2 tbsp milk, and ½ tsp vanilla in a small bowl until smooth. The glaze should be thick enough to hold a ribbon but still pourable—add a few more drops of milk if it seems stiff.

Spoon the glaze over the top of the cooled cake, letting it drip down the sides. Slice and serve right away, or let the glaze set for about 10 minutes first. The cake will keep its moist, spiced crumb at room temperature for days.

Tips for the Best Zucchini Bundt Cake

• Use a kitchen scale if you have one: 2 cups of packed shredded zucchini should weigh about 280 grams. Too much zucchini can make the cake gummy.
• Don’t skip the 15-minute cool in the pan. A hot cake is fragile and will tear if you try to release it too early.
• For a deeper spice flavor, toast the cinnamon and nutmeg in a dry pan for 30 seconds before adding them to the flour.
• If your bundt pan has an intricate pattern, flour it after spraying. Lightly dust with flour and tap out the excess so the cake releases cleanly.

Storing Leftovers

Cover the cake tightly with plastic wrap or store it under a cake dome at room temperature for up to 3 days. For longer storage, refrigerate in an airtight container for up to 5 days. Bring slices to room temperature before serving so the crumb softens again. You can also freeze the unglazed cake: wrap it well and freeze up to 2 months, then thaw overnight and glaze fresh.

Frequently Asked Questions

Can I make this cake without a bundt pan?

Yes, you can bake the batter in a 9×5-inch loaf pan. The bake time will be longer, around 60 to 70 minutes, and the texture will be slightly denser.

Why did my bundt cake stick to the pan?

Even with spray, bundt pans can grab. Use a baking spray that contains flour, or grease the pan with solid shortening and dust it with flour, tapping out the excess. Give the pan a few gentle taps on the counter after baking to help release it.

Can I reduce the sugar?

You can cut the granulated sugar to ¼ cup, but don’t reduce the brown sugar; it contributes moisture. The cake will be less sweet overall, and the glaze or a dusting of powdered sugar becomes more important to balance the flavor.

Do I need to peel the zucchini?

No, the thin skin dissolves into the cake and adds little flecks of green that look pretty on the crumb. Wash it well and grate it directly.

How do I get the glaze super smooth?

Sift the powdered sugar before mixing. A few seconds of extra whisking after you think it’s ready helps melt any tiny sugar granules for a perfectly smooth finish.

Moist Zucchini Bundt Cake Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

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.