Zucchini Spice Bundt Cake

"A moist, dense spicy cake--similar to carrot cake. Frost when cool with cream cheese frosting, or serve warm unfrosted for a great breakfast bread."
photo by a food.com user photo by a food.com user
Ready In:
1hr 20mins
1 full bundt cake




  • Preheat oven to 350 degrees.
  • In large glass batter bowl, break eggs and stir well with fork. Add sugar,vanilla and oil to eggs and mix again with fork. Measure and sift 1 cup flour, baking soda, salt, baking powder and spices into batter. Stir lightly with fork until mixed. Measure remaining flour into sifter and add to batter. Add broken nut pieces and cinnamon chips, if desired. Mix.
  • Spray bundt cake pan with no stick spray and dust lightly with flour. Remove excess flour.
  • Pour batter into bundt pan evenly, then bake for 60 minutes. Let cool down to warm before removing from pan.
  • Frost if desired, when cool with Cream Cheese Frosting. Sprinkle with broken walnut or pecan pieces for garnish if desired.

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  1. I made this cake yesterday and my family loved it! I added zucchini last as it wasn't in the written instructions and I overlooked it ??... I was a little worried but it turned out wonderfully. I didn't have cinnamon candies so I substituted raisins and added a little more cinnamon. Today I'm making it to bring to a party and hope to get a photo before it's gone! I will bake it at the same temperature but perhaps for a little less time, my oven may run hot. I frosted with a cream cheese frosting. Thank you for this great recipe.


<p>Grew up in Wisconsin on the Mississippi River.&nbsp; Loved to watch mom and grandma bake.&nbsp; Love to create&nbsp;new recipes, especially muffins and cookies, and feed the regular truck drivers who swing by&nbsp;to weigh in/out at the County Scale where I work.&nbsp;</p>
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