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.