At a glance
This zucchini Bundt cake is a great way to use up summer squash with minimal fuss—just grate and squeeze out the moisture, then mix everything together for a tender, moist crumb. You'll have a beautiful cake ready in about an hour, with just 25 minutes of prep work before the oven does the heavy lifting.
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Trim the zucchini
There's no need to peel young zucchini or remove the seeds. Just wash it, trim the ends, and grate it. For older, larger zucchini, peel them, slice lengthwise, and scoop out the soft, seedy centre.
For this step
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Grate and squeeze out the liquid
Grate finely and let it sit for a little while, then squeeze out the excess liquid.
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Make the batter
In a mixing bowl, whisk the eggs with the sugar and vanilla sugar. Add the oil and whisk again. Mix in the flour combined with baking powder, then fold in the grated zucchini.
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