Delicious Zucchini Almond Bundt Cake

I’ve always loved finding new ways to use up the zucchini from my garden. By late summer, I’m usually dropping off bags of it on my neighbors’ porches – there’s just so much! But this zucchini almond bundt cake has become my favorite way to use those green garden giants. The combination of nutty almonds and fresh zucchini creates something that’s not too sweet, but still feels like a treat.

I started making this cake years ago when my kids would wrinkle their noses at another plate of sautéed zucchini. Now they actually get excited when they see me grating zucchini in the kitchen, knowing what’s coming. The best part? It’s one of those cakes that actually tastes better the next day, making it perfect for busy weekends or when friends drop by for coffee.

What Kind of Zucchini Should I Use?

For baking, medium-sized zucchini (about 6-8 inches long) are your best bet since they’re tender and have smaller seeds than larger ones. If you’ve got garden zucchini that have grown to baseball bat size, avoid using the seedy center and stick to the firmer outer flesh. When grating your zucchini, you don’t need to peel it first – the skin is tender and adds nice flecks of green to your cake. Just be sure to give your zucchini a good wash, pat it dry, and then grate it using the large holes of a box grater. If your grated zucchini seems really wet, you can pat it with paper towels to remove some excess moisture.

Options for Substitutions

Need to make some swaps? Here’s what works well in this cake:

• Zucchini: You can swap grated zucchini with yellow summer squash or carrots. Just make sure to squeeze out excess moisture before adding to the batter.
• Butter: Feel free to use neutral vegetable oil or coconut oil instead. If using coconut oil, melt it first and measure the same amount.
• Poppy seeds: These can be left out completely or replaced with chia seeds for a similar crunch. You could also use finely chopped nuts instead.
• Almond flavoring: If you’re not an almond fan or have an allergy, try vanilla extract instead. Use the same amount for both the cake and glaze.
• Icing sugar: For the glaze, you can make your own icing sugar by blending regular sugar in a food processor until powdery. Or skip the glaze and dust with plain icing sugar.
• Plain flour: This is one ingredient you shouldn’t substitute with whole wheat flour alone as it would make the cake too dense. If you want to use whole wheat, only replace up to 1 cup of the plain flour.

Watch Out for These Mistakes While Baking

The biggest challenge when baking with zucchini is excess moisture – make sure to thoroughly drain your grated zucchini by pressing it between paper towels or in a clean kitchen towel, as too much water will make your cake dense and heavy. A common mistake is not greasing and flouring your bundt pan thoroughly enough, which can lead to the cake sticking – take extra time to get into all the nooks and crannies, and consider using a baking spray with flour for best results. When mixing the batter, avoid overmixing once you’ve added the flour, as this can develop too much gluten and result in a tough cake – stop as soon as the flour is incorporated. For the perfect glaze consistency, add water just a few drops at a time while stirring – you can always thin it out more, but fixing a too-thin glaze means starting over with fresh powdered sugar.

What to Serve With Zucchini Almond Bundt Cake?

This moist zucchini bundt cake pairs wonderfully with a hot cup of coffee or tea for an afternoon treat. If you’re serving it for dessert, try adding a scoop of vanilla ice cream or a dollop of lightly whipped cream on the side – the cool, creamy texture goes perfectly with the nutty almond flavors in the cake. For brunch gatherings, I like to serve this cake alongside fresh berries or sliced peaches, which add a nice pop of color and freshness to the plate. You could also drizzle each slice with a little extra honey or maple syrup if you’re feeling fancy!

Storage Instructions

Keep Fresh: This zucchini almond bundt cake stays moist and yummy when kept in an airtight container at room temperature for up to 3 days. If you live somewhere humid, pop it in the fridge instead – it’ll stay fresh for up to 5 days. Just make sure the cake is completely cool before storing to keep that glaze looking perfect!

Freeze: Want to save some for later? You can freeze this cake for up to 3 months! I recommend freezing it before adding the glaze – wrap it well in plastic wrap and then aluminum foil. When you’re ready to enjoy it, let it thaw overnight in the fridge, then add fresh glaze before serving.

Make Ahead: This cake is great for making a day ahead of your event – in fact, the flavors get even better overnight! You can bake the cake and add the glaze the next day. If you’re adding the toasted almonds, wait until just before serving to keep them nice and crunchy.

Preparation Time	20-30 minutes
Cooking Time	45-50 minutes
Total Time	65-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2700
• Protein: 30-35 g
• Fat: 140-160 g
• Carbohydrates: 300-320 g

Ingredients

For the cake:

• 2.5 cups all-purpose flour (I use King Arthur all-purpose)
• 1.5 cups sugar
• 3 large eggs (room temperature)
• 12 tbsp unsalted butter, melted (I use Kerrygold for rich flavor)
• 2 medium zucchini (grated and squeezed dry to remove excess moisture)
• 2 tbsp poppy seeds
• 2 tbsp almond extract
• 2.5 tsp baking powder

For the glaze:

• 1 tsp almond extract
• 2-3 tbsp water (add gradually for pourable consistency)
• 1.25 cups confectioners’ sugar (sifted to remove lumps)
• sliced toasted almonds, for topping (optional but recommended for crunch and visual appeal)

Step 1: Prepare the Oven and Mise en Place

• 2 medium zucchini

Preheat your oven to 325°F and generously grease your Bundt pan with butter or cooking spray, making sure to coat all the ridges and the center tube.

While the oven heats, grate your zucchini using the large holes of a box grater or a food processor.

This is the most important prep step—place the grated zucchini in a clean kitchen towel and squeeze it firmly over the sink to remove as much moisture as possible.

Excess water will make your cake dense and soggy, so don’t skip this step!

Set the dried zucchini aside.

Step 2: Combine Dry Ingredients

• 2.5 cups all-purpose flour
• 2.5 tsp baking powder
• 2 tbsp poppy seeds

In a medium bowl, whisk together the flour, baking powder, and poppy seeds until evenly combined.

This ensures the leavening agent is distributed throughout the flour so your cake rises evenly.

Set this dry mixture aside—you’ll fold it into the wet ingredients in just a moment.

Step 3: Create the Wet Batter Base

• 3 large eggs
• 1.5 cups sugar
• squeezed zucchini from Step 1
• 12 tbsp unsalted butter, melted
• 2 tbsp almond extract

In a large bowl, whisk together the room-temperature eggs and sugar until the mixture is pale and slightly thick, about 2-3 minutes of vigorous whisking.

This process incorporates air, which helps your cake rise and creates a tender crumb.

Add the squeezed zucchini from Step 1, melted butter, and almond extract to the egg mixture, stirring until everything is well combined and the zucchini is evenly distributed throughout.

I like to use quality European butter like Kerrygold here—it adds a subtle richness that makes a real difference in the final cake.

Step 4: Combine Wet and Dry Ingredients

• wet batter mixture from Step 3
• dry ingredient mixture from Step 2

Pour the wet batter mixture into the bowl with the dry ingredients from Step 2.

Using a spatula or wooden spoon, gently fold the ingredients together until just combined—don’t overmix, as this can develop too much gluten and make the cake tough.

A few small streaks of flour are okay; stop folding as soon as you don’t see any dry pockets.

The batter should be thick but pourable.

Step 5: Bake the Cake

• batter from Step 4

Pour the batter into your prepared Bundt pan, smoothing the top gently with a spatula.

Place in the preheated 325°F oven and bake for 45 to 50 minutes, until a toothpick inserted into the thickest part of the cake (avoid the center tube) comes out with just a few moist crumbs clinging to it.

The cake should be golden brown and spring back slightly when lightly touched.

Let the cake cool in the pan for 5 minutes, then turn it out onto a wire rack to cool completely—this usually takes about 1-2 hours depending on your kitchen temperature.

Step 6: Make the Almond Glaze and Finish

• 1.25 cups confectioners’ sugar
• 1 tsp almond extract
• 2-3 tbsp water
• sliced toasted almonds

While the cake cools, whisk together the sifted confectioners’ sugar, almond extract, and water in a small bowl.

Start with 2 tablespoons of water and add more gradually—you want a glaze that’s pourable but still coats the cake without running all over the plate.

I find that whisking it for about 30 seconds ensures the confectioners’ sugar fully dissolves for a smooth, silky glaze.

Once the cake is completely cool, drizzle the glaze over the top, allowing it to flow naturally down the sides.

If using them, scatter the sliced toasted almonds over the glaze while it’s still wet so they adhere.

Let the glaze set for about 15-20 minutes before serving.