Cinnamon Zucchini Bundt Cake
Prep Time15 minutes mins
Cook Time1 hour hr
cooling20 minutes mins
Total Time1 hour hr 15 minutes mins
Course: Dessert
Cuisine: American
Servings: 12 people
Calories:
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
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.
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