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Perfect Zucchini Bundt Cake with Cream Cheese Glaze

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This tender, moist zucchini bundt cake is spiced with cinnamon and nutmeg, topped with a tangy cream cheese glaze. It’s a one-bowl wonder that’s perfect for any occasion, from brunch to dessert.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 3 large eggs, at room temperature
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ¾ cup (180ml) vegetable oil
  • ½ cup (120ml) buttermilk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups shredded zucchini (about 2 medium), gently squeezed
  • For the Cream Cheese Glaze: 4 oz cream cheese, softened; 2 cups (240g) powdered sugar; 3-4 tablespoons milk; ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 10 to 15-cup bundt pan with butter or non-stick spray, dust with flour, and tap out excess.
  2. Shred zucchini using the large holes of a box grater. Place shreds in a clean kitchen towel or paper towels and gently squeeze to remove excess water, leaving slightly moist. Set aside.
  3. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. In a separate bowl, whisk eggs, granulated sugar, and brown sugar until smooth and slightly thickened, about 1 minute. Stream in vegetable oil while whisking, then add buttermilk and vanilla. Mix until combined.
  5. Pour wet mixture into dry ingredients. Stir gently with a spatula until just combined (a few streaks of flour are okay). Fold in shredded zucchini. Do not overmix.
  6. Pour batter into prepared bundt pan and spread evenly. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Top should be golden brown and spring back lightly when touched.
  7. Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack and let cool completely, at least 1 hour.
  8. While cake cools, beat softened cream cheese with an electric mixer until smooth. Add powdered sugar, 1 cup at a time, alternating with milk until thick and pourable. Stir in vanilla. Adjust consistency with additional milk if needed.
  9. Once cake is completely cool, drizzle glaze over top, letting it cascade down sides naturally. Let set for about 10 minutes before slicing.

Notes

For best results, use full-fat cream cheese in the glaze. If you don’t have buttermilk, add 1½ teaspoons lemon juice or vinegar to ½ cup milk and let sit for 5 minutes. Grease the bundt pan thoroughly to prevent sticking. Do not over-squeeze the zucchini; a little moisture is good. Let cake cool completely before glazing.

Nutrition

Keywords: zucchini bundt cake, cream cheese glaze, zucchini cake, bundt cake, easy cake recipe, moist cake, one bowl cake

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