Zucchini Bundt Cake. Zucchini Bundt Cake is naturally dairy free because we use vegetable oil instead of butter. The cinnamon glaze can easily be made dairy free too! A versatile cake that can be served for breakfast, tea time or dessert!
Add one tablespoon fresh lemon juice and one tablespoon fresh grated lemon peel to one cup of powdered sugar. It should pour easily, but should not be runny. Butter the inside of a bundt pan and dust with cocoa powder. You can cook Zucchini Bundt Cake using 10 ingredients and 0 steps. Here is how you cook that.
Ingredients of Zucchini Bundt Cake
- It’s 3 cup of grated zuccini, peel half.
- You need 3 cup of sugar.
- It’s 1 cup of chopped nuts, optional.
- Prepare 1 1/4 cup of oil.
- Prepare 4 of eggs.
- It’s 3 cup of flour.
- Prepare 2 tsp of baking powder.
- It’s 2 tsp of soda.
- It’s 1 1/2 tsp of cinnamon.
- You need 1/2 tsp of salt.
In a medium mixing bowl, whisk together flour, cocoa powder, salt and baking soda In the bowl of a stand mixer (or hand mixer) combine oil, sugars, eggs and vanilla. Mix to combine and then stir in sour cream just until blended. While zucchini bread tends to be a rustic breakfast loaf, bundt cake is lighter and more refined. The cake itself is moist thanks to grated.
Zucchini Bundt Cake instructions
Zucchini Cake is a picture-perfect bundt cake! This moist and flavorful cake is packed with pineapple, zucchini, coconut and topped with tangy cream cheese frosting for a cake that will be an absolute hit. When cake has cooled, pour glaze over cake. Spray bundt cake pan with no stick spray and dust lightly with flour. Let cool down to warm before removing from pan.