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

• 2 zucchinis (makes 3 cups when chopped or grated)
• 12 tablespoons butter, melted and cooled slightly
• 2 1/2 cups plain flour
• 2 1/2 teaspoons baking powder
• 2 tablespoons poppy seeds
• 3 large eggs, at room temperature
• 1 1/2 cups white sugar
• 2 tablespoons almond flavoring
• 1 1/4 cups icing sugar
• 1 teaspoon almond flavoring (for the glaze)
• Water (to achieve a thin glaze)
• Optional: sliced toasted almonds for topping

Step 1: Prepare the Oven and Pan

Preheat your oven to 325 degrees Fahrenheit.

Grease and flour a bundt pan or loaf pan to ensure that the cake doesn’t stick when baking.

Step 2: Prepare the Zucchini

Grate the zucchini using the large holes of a grater, or pulse in a food processor until it is finely chopped.

Once grated, blot the zucchini with paper towels to remove excess water, which helps prevent the cake from becoming too moist.

Step 3: Mix Dry Ingredients

In a bowl, blend or whisk together the all-purpose flour, baking powder, and poppy seeds.

This will create a uniform dry mixture ready to be incorporated into the wet ingredients.

Step 4: Combine Wet Ingredients

In a larger bowl, blend together the eggs and granulated sugar until smooth.

Gradually stir in the grated zucchini, melted butter, and almond extract.

Ensure that the wet mixture is well combined.

Step 5: Incorporate Dry Ingredients

Gently fold the flour mixture into the wet ingredients using a spatula or wooden spoon.

Mix until just incorporated, being careful not to overmix, to ensure a tender cake texture.

Step 6: Bake the Cake

Pour the batter into the prepared bundt or loaf pan, spreading it evenly.

Bake in the preheated oven for 45 to 50 minutes.

Check for doneness by inserting a toothpick into the center of the cake; the cake is done when the toothpick comes out clean.

Step 7: Cool the Cake

Allow the cake to rest in the pan for about 5 minutes.

Then, invert it onto a wire rack to cool completely.

This cooling process helps the cake set and prevents it from breaking apart.

Step 8: Make the Glaze

While the cake is cooling, prepare the glaze by whisking together the powdered sugar, almond extract, and water.

Add the water a little at a time until you achieve a medium consistency that’s perfect for drizzling.

Once the cake is cooled, drizzle the glaze over the top and let it set before serving.