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–+ servings

Zucchini Bundt Cake

A moist and flavorful cake made with fresh zucchini, perfect for dessert or a sweet snack.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 2 cups shredded zucchini squeeze out excess moisture

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease the Bundt pan.
  2. In a bowl, mix together the dry ingredients.
  3. In another bowl, whisk together the wet ingredients.
  4. Combine the wet and dry ingredients until just mixed.
  5. Pour the batter into the prepared Bundt pan.
  6. Bake for 45 minutes or until a toothpick comes out clean.
  7. Let cool before removing from the pan.

NUTRITION INFORMATION:

Serving: 1 serving Calories: 250cal (13%) Carbohydrates: 35g (12%) Protein: 4g (8%) Fat: 12g (18%) Saturated Fat: 1.5g (9%) Polyunsaturated Fat: 0.5g Monounsaturated Fat: 9g Trans Fat: 0g Cholesterol: 50mg (17%) Sodium: 200mg (9%) Potassium: 200mg (6%) Fiber: 1g (4%) Sugar: 20g (40%) Vitamin A: 500IU (10%) Vitamin C: 2mg (2%) Calcium: 20mg (2%) Iron: 1mg (6%)
Keywords: bundt, cake, zucchini

Notes

This cake can be served plain or with a dusting of powdered sugar on top.

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