Cinnamon Zucchini Bundt Cake


Cinnamon Zucchini Bundt Cake

Bob’s dad is in town this week visiting from California so we gathered all the grand kids together that live in Utah and had a big family dinner on Sunday.  My garden is just about done but there were a few zucchini left so I made this cake for dessert.  It was great, amped up zucchini bread!


3 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

8 oz cream cheese, softened

2 cups sugar

3 eggs

2 teaspoons vanilla

1 cup (2 sticks) butter, melted and cooled

2 cups ground or shredded zucchini

cinnamon swirl

1/3 cup sugar

1 tablespoon cinnamon

cinnamon glaze

1 cup powdered sugar

1/2 teaspoon cinnamon

1/2 teaspoon vanilla

2 – 4 teaspoons milk

1  Preheat oven to 325.  Spray bundt or tube pan with cooking spray for baking.

2  For cake, whisk together flour, baking soda, baking powder, salt and cinnamon.

3  Beat cream cheese and sugar on medium for 2 minutes.  Add eggs 1 at a time, mixing for 1 minute after each addition.  Mix in vanilla then melted butter.  Beat for 3 minutes on medium high.

4  Carefully mix in flour mixture and then zucchini just until incorporated.

5  For cinnamon swirl, stir together sugar and cinnamon.

6  Pour half cake batter into prepared pan and sprinkle cinnamon swirl evenly over top.  Pour and spread rest of batter carefully over the swirl.

7  Bake for 1 hour or until cake tester inserted in near center comes out clean.  Remove from oven and cool 15 minutes in pan before removing to serving platter.  Cool completely.

8  For the glaze, mix together all ingredients with whisk and drizzle over cake.

recipe from If You Give a Blonde a Kitchen


8 thoughts on “Cinnamon Zucchini Bundt Cake

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