Cinnamon Zucchini Bundt Cake
Servings: 12 people
Calories:
Ingredients
For the Bundt cake
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 8 oz. cream cheese, room temperature
- 2 cups granulated sugar
- 3 eggs
- 2 teaspoon vanilla extract
- 1 cup unsalted butter, melted and cooled
- 2 cups zucchini, shredded
For the cinnamon sugar
- ⅓ cup granulated sugar
- 1 tbs cinnamon
For the glaze -
- ½ cup powdered sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon vanilla extract
- 1-2 teaspoon milk
Instructions
To make the cake
- Preheat the oven to 350 degrees F. Grease and flour a Bundt pan and set aside.
- In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
- In the bowl of a stand mixer, cream the cream cheese and sugar together for 2 minutes. Add the eggs one at a time, mixing well between additions.
- Add the vanilla extract and melted butter. Beat for 3 minutes.
- In 2 batches, add the flour mixture until it is just incorporated. Add the shredded zucchini and mix again until just incorporated.
To make the cinnamon swirl
- Mix the sugar and cinnamon together in a small bowl.
- Pour half of the cake batter into the prepared Bundt pan. Sprinkle the cinnamon sugar mixture evenly over the batter. Top with the remaining batter and smooth with a spatula.
- Bake for 1 hour, or until a knife/toothpick comes out clean when inserted into the center. Allow the cake to cool in the pan for 20 minutes before turning the cake out onto a wire rack to cool completely.
To make the glaze
- Whisk all ingredients together in a small bowl. Add more milk if you want a thinner glaze. Drizzle the glaze over the cooled cake.
Nutrition
Serving: 0 | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg