Celebrate the delicious transition from the last days of summer into the cozy embrace of autumn with this incredible Spiced Zucchini Bundt Cake. This recipe is the perfect way to use up that abundant zucchini harvest, transforming it into a wonderfully moist, tender, and flavorful cake. Infused with a warm and aromatic blend of classic fall spices—cinnamon, nutmeg, ginger, and cloves—every bite is pure comfort. It’s an easy-to-make, elegant cake that’s perfect for a weekend treat, an afternoon snack, or a simple and stunning dessert.
Why This is the Perfect Autumn Cake
This recipe is everything you want in a cozy, comforting bake. Here’s why you’ll love it:
- Incredibly Moist & Tender: The finely shredded zucchini melts into the cake as it bakes, creating an exceptionally moist and tender crumb that is simply irresistible.
- Packed with Warm Spices: This isn’t just a plain cake; it’s a celebration of autumn flavors. The blend of four classic spices creates a rich, aromatic, and perfectly balanced taste.
- Simple to Make: While a bundt cake always looks impressive, the process is as easy as mixing wet and dry ingredients. No complicated steps required!
- Beautifully Elegant: The classic shape of a bundt pan instantly elevates this simple cake, making it look like it came from a fancy bakery. A simple dusting of powdered sugar is all it needs to be ready for serving.
Your Simple Ingredient Checklist
This recipe uses straightforward pantry staples to create a truly special cake.
The Ingredient Lineup:
- 2 cups zucchini, finely shredded
- ¾ cup unsalted butter, melted and cooled
- ¼ cup milk
- 2 teaspoons vanilla extract
- 3 large eggs
- 2 ¾ cups all-purpose flour
- 1 slightly rounded tablespoon baking powder
- 1 slightly rounded teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- 1 cup granulated sugar
- For Garnish (Optional): 2 tablespoons confectioner’s sugar
Step-by-Step Guide to a Perfect Bundt Cake
Follow these simple steps for a flawless and flavorful cake.
Part 1: Prepare the Batter
- Preheat and Prep: Preheat your oven to 350°F (175°C). Liberally grease and flour a 10 or 12-cup bundt pan, making sure to get into all the crevices to prevent sticking.
- Combine Wet Ingredients: In a large mixing bowl, combine the finely shredded zucchini, cooled melted butter, milk, vanilla extract, and eggs. Use a hand-held mixer on low speed to blend everything together until it’s well combined.
- Add All Dry Ingredients: Add all the remaining ingredients directly to the bowl with the wet mixture: the flour, baking powder, baking soda, salt, sugar, cinnamon, nutmeg, ginger, and cloves.
- Mix Until Just Combined: Using the mixer on its lowest speed, blend the dry ingredients into the wet batter only until they are just incorporated. Be careful not to overmix the batter, as this can lead to a tough cake.
Part 2: Bake the Cake
- Fill the Pan: Pour the prepared batter into your greased bundt pan. Firmly tap the pan on the countertop a few times. This helps the batter settle into the detailed corners of the pan and removes any large air bubbles.
- Bake: Place the pan in the preheated oven and bake for 45-50 minutes. The cake is done when a long wooden skewer or toothpick inserted into the thickest part of the cake comes out clean.
- Cool in the Pan: This is a crucial step for a bundt cake! Let the cake cool in the pan on a wire rack for at least 30 minutes. Attempting to remove it while it’s too hot can cause it to break.
- Invert and Serve: After 30 minutes, place a serving platter over the top of the bundt pan and carefully flip it over to release the cake. Let it cool further before garnishing with a dusting of confectioner’s sugar, if desired. This cake is wonderful served warm or at room temperature.
Tips for Bundt Cake Success
- Grease it Well: The most important step for any bundt cake is to grease the pan thoroughly. Use non-stick cooking spray or softened butter and make sure every single nook and cranny is covered. A light dusting of flour after greasing provides extra insurance.
- Don’t Overmix: Mix the final batter only until you no longer see streaks of dry flour. Overmixing develops the gluten and can make the cake dense and tough.
- Patience is Key: The 30-minute cooling time in the pan is non-negotiable. It allows the cake to firm up so it can be inverted cleanly without falling apart.
Autumn Spiced Zucchini Bundt Cake
This Autumn Spiced Zucchini Bundt Cake is moist, tender, and bursting with warm spices like cinnamon, nutmeg, ginger, and cloves. Finely shredded zucchini melts into the cake for a soft crumb, making it the perfect fall dessert or afternoon treat.
Equipment
- Bundt Pan
- Mixing bowls
- Hand or stand mixer
- Measuring Cups and Spoons
- Spatula
- Cooling rack
Ingredients
- 2 cups zucchini, finely shredded
- 3/4 cup unsalted butter, melted and cooled
- 1/4 cup milk
- 2 tsp vanilla extract
- 3 large eggs
- 2 3/4 cups all-purpose flour
- 1 tbsp baking powder, slightly rounded
- 1 tsp baking soda, slightly rounded
- 1 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1 cup granulated sugar
- 2 tbsp confectioner’s sugar, for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10 or 12-cup bundt pan, ensuring all crevices are coated.
- In a large mixing bowl, combine shredded zucchini, melted butter, milk, vanilla extract, and eggs. Mix on low speed until well blended.
- Add flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and granulated sugar to the wet mixture. Mix on low speed until just combined. Do not overmix.
- Pour batter into prepared bundt pan. Tap pan on counter to remove air bubbles.
- Bake 45-50 minutes, until a skewer inserted in the center comes out clean.
- Cool cake in pan for 30 minutes before inverting onto a serving platter. Cool completely before dusting with confectioner’s sugar, if desired.
Notes
Best served at room temperature or slightly warm with a dusting of confectioner’s sugar. Store covered at room temperature for up to 3 days or refrigerate for up to a week. Freezes well for up to 2 months.