Zucchini Bundt Cake

photo by a food.com user photo by a food.com user
Ready In:
1hr 30mins




  • Combine first 7 ingredients.
  • Add zucchini& nuts& toss lightly.
  • In a separate bowl, beat oil and sugar; add one egg at a time, beating until creamy and smooth.
  • Add crumbs& zucchine mixture; beat& blend well.
  • Pour into a greased 10" bundt pan or a large tube pan.
  • Bake at 300 for 1 hour and 10 minutes or until cake tests done.
  • Remove from pan; cool and glaze.
  • Glaze: Cream butter; add icing sugar and lemon juice; beat until smooth.
  • Drizzle over cooled cake.

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  1. Delicious. Took me about an hour to cook it. The icing is a little too lemon-y so I may only put 1tblsp next time. Came out looking so good that my toddler took a bite out of it while it cooled! It's moist and fluffy--maybe the graham crumbs helped with that--otherwise I don't know what they do for the recipe. I didn't taste them. Thanks for sharing!
  2. Just made this recipe--it was so good, I made it again as a gift for my brother--he loved it, too.
  3. I am so disappointed! This cake has absolutely no flavor and it took forever to get done.
  4. Very moist - almost greasy... will make it 2 cups flour & 1 1/4 cup oil next time. I think it needs a bit more spice so will add cinnamon & 1 tsp. lemon zest in future. Suggest folding in zucchini after mixing.
  5. Delicious! Lots of batter so I baked about 4 cupcakes on the side...cooked cupcakes about 18 minutes and cake was done in 50 mins. Didn't have any lemon for glaze so I added 1 tsp. sour cream and 1 T. plus 2 tsp. milk instead - worked out great! This is an excellent way to use up that abundance of summer zucchini!


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