Zucchini Bundt Cake

Step-by-step method

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At a glance

You're getting a moist and flavorful bundt cake packed with grated zucchini, with the trickiest part being squeezing out all that liquid so your cake doesn't turn soggy. The batter comes together quickly with whisked eggs, sugar, oil, and flour, then you just fold in the zucchini and bake for 40 minutes.

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    Prepare the zucchini

    Young zucchini don't need peeling or deseeding — just wash, trim the ends and grate. Larger, more mature zucchini should be peeled, cut lengthways and have the soft seedy core scooped out.

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  2. 2/5

    Grate and squeeze out the liquid

    Grate finely and let it sit for a few minutes, then squeeze out the excess liquid.

  3. 3/5

    Make the batter

    In a mixing bowl, whisk the eggs with the sugar and vanilla sugar. Add the oil and whisk again. Stir in the flour mixed with baking powder, then fold in the grated zucchini.

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Zucchini Bundt Cake

bohynekuchyne
Active time total 1 h 5 min
Prep 25 min Cook 40 min
9 Ingredients
5 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 9 ingredients

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What's in it?

265 kcal

Calories

48 g

Carbohydrates

5 g

Fats

8 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Everyone grows zucchini. Well, almost everyone. And if you don't grow it yourself, you probably know someone who does. And if you don't grow it and don't know anyone who does, you can always pick some up at the market or the shop. Because zucchini is simply good stuff!

Vegetarian Desserts

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