Autumn Spiced Zucchini Bundt Cake

Warming spices such as cinnamon, nutmeg, and ginger come together in this Autumn Spiced Zucchini Bundt Cake to create an inviting slice of fall, using the end of summer’s fresh produce.

This summer, more than any other summer before, I have been experimenting with cooking and baking with zucchini.  I have a few zucchini recipes here at Lord Byron’s Kitchen, but not enough in my opinion.

I haven’t always been a fan of zucchini.  And, it was mostly because I wouldn’t give it a chance.  Thank goodness zucchini lends itself so well to baking, because that’s really how I prefer to eat it.  I mean, just look at this gorgeous Autumn Spiced Zucchini Bundt Cake and tell me that you don’t feel the same way!

I was always under the impression that zucchini tasted like cucumber, so I basically stayed away from it.  I’m not a fan of cucumber at all.  First of all, it always tends to give me vicious heartburn, and also, I don’t like the smell.  To me, cucumber smells like raw fish!

Once I started cooking and baking with zucchini, I soon realized how wrong I was.  We absolutely love it!  Earlier this year, I made Zucchini Banana Chocolate Chip Muffins.  They were a great option for using up summer’s zucchini bounty.  But, truth be told, other than baked goods, I prefer my zucchini to be in the form of a pickle.

Have you ever had Preserved Mustard Pickles?  Zucchini pairs very well with mustard, so I had to include them into my preserved pickle recipe.  And, instead of cucumbers, I used zucchini in my Bread and Butter Zucchini Pickles recipe.  I think zucchini just ends up a better tasting pickle.

The one other way that I love to eat zucchini is to grill it.  Zucchini holds up so well to being grilled.  And, it’s so easy to get those grill marks we all like to achieve when cooking anything on a grill.  I like to put grilled zucchini on pizza.  Have you ever tried it?  Grilled Veggie Pizza with a Cheese Filled Crust is a great recipe for that grilled zucchini!

When it comes to cakes, zucchini does two things.  First, the finely grated zucchini adds gorgeous flecks of green throughout the cake while adding more nutritional value to the cake itself.

Secondly, zucchini helps to keep a cake super moist.  Autumn Spiced Zucchini Bundt Cake is proof of that!  This cake can only be described as being super moist, super delicious, super easy, and the most wonderful way possible to introduce your family to the familiar tastes and scents of fall flavours.

In our home, fall flavours are always welcomed, but I know some people think that pumpkin spice-like flavours should be saved for Thanksgiving and Christmas.  And once Christmas is over, the pumpkin spice-like spices should be packed away for the next ten months.

Well, in our home, cinnamon, ginger, all-spice, nutmeg, and cloves – the classic flavours in a pumpkin spice mix – are always welcomed and craved!  We absolutely love it!  And, I hope you do too; if you do, then this Autumn Spiced Zucchini Bundt Cake is for you!  Enjoy!!

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3.77 from 13 votes

Autumn Spiced Zucchini Bundt Cake

Warming spices such as cinnamon, nutmeg, and ginger come together in this Autumn Spiced Zucchini Bundt Cake to create an inviting slice of fall, using the end of summer’s fresh produce.

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 16 slices

Calories 227kcal

Author Lord Byron’s Kitchen

Ingredients

• 2 cups zucchini, finely shredded, see notes*
• 3/4 cup butter, melted and cooled
• 1/4 cup milk
• 2 teaspoons vanilla extract
• 3 large eggs
• 2 3/4 cups all purpose flour
• 1 slightly rounded tablespoon baking powder
• 1 slightly rounded teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1 cup sugar
• 2 tablespoons confectioner’s sugar, for garnish and presentation, optional

Instructions

• Begin by preheating your oven to 350 degrees and by greasing a bundt or tube pan quite liberally with non-stick cooking spray.  Set aside.
• Add the following ingredients to a large mixing bowl: zucchini, butter, milk, vanilla, and eggs.  Using a hand-held mixer, mix until well blended.
• Add the flour, baking powder, baking soda, salt, sugar, cinnamon, nutmeg, ginger, and cloves.  Use your hand-held mixer, and on the lowest speed, blend the dry ingredients into the wet batter until just mixed.  Do not over mix the batter.
• Pour the batter into your prepared pan.  Tap the pan firmly on a hard surface – like a cutting board or a counter-top – to ensure the batter has sunk into the corners of the pan.  This also helps to eliminate large air bubbles.
• Bake for 45 minutes, or until a toothpick, inserted into the center of the cake, comes out clean.
• Leave the cake in the pan for 30 minutes.  This is very important!  Removing the cake early, due to the density of the cake, will result in a broken cake.  
• After the 30 minutes. turn the cake out onto your serving platter.  Garnish with confectioner’s sugar if you so desire and serve.  This cake is great served warm.

Notes

*Once you have shredded the zucchini, squeeze as much of the liquid out of the zucchini as you possibly can.  Otherwise, your batter will be too wet and your cake will not rise.

Nutrition

Calories: 227kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 58mg | Sodium: 255mg | Potassium: 90mg | Sugar: 14g | Vitamin A: 355IU | Vitamin C: 2.8mg | Calcium: 23mg | Iron: 1.3mg

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