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Cinnamon Swirl Zucchini Bundt Cake

posted by Julie Evink on August 14, 2013

Cinnamon Swirl Zucchini Bundt Cake ~ A fabulously moist zucchini cake with a cinnamon swirl and topped with a cinnamon glaze!

Cinnamon Swirl Zucchini Bundt Cake - Moist Zucchini cake with a cinnamon swirl and cinnamon glaze! via

I thought my garden was going to produce a TON of zucchini, but that has yet to happen. I’m a little bit disappointed, but I did plant yellow summer squash this year and that is multiplying greatly.

Unfortunately I don’t’ know what I was thinking when I planted it. I have no idea what to do with it, so it sits on my cupboard. If you have an recommendations please feel free to share them with me! Can I use it in place of zucchini in recipes?

I have had a few zucchinis so far this year and have made a few fabulous recipes, but this is the first official “new” recipe to come to the blog. I did make a few old ones and rephotograph. Wow, just going to say they needed it BAD. I have a lot of learning to do with photography yet, but man it makes me realize how far I’ve come too!

Both the Zucchini Bread Pancakes and Cinnamon Frosted Zucchini Bars got face lifts this year so if you need some more zucchini ideas go check them out!

This cake was a pure work of imagination. I started with a base Zucchini Bundt Cake, took the cinnamon swirl idea from this fabulous Cinnamon Swirl Banana Bread and then topped it with the cinnamon glaze inspired by the Cinnamon Frosted Zucchini Bars!


So this is officially a Julie’s Eats & Treats original and I’m proud of it!

If your garden is multiplying zucchini faster than rabbits reproduce….go make this amazing Cinnamon Swirl Zucchini Bundt Cake!

Make sure you don’t miss any of the fun stuff Julie’s Eats & Treats is up too!


4 reviews

Cinnamon Swirl Zucchini Bundt Cake

Prep Time 20 minutes Cook Time 60 minutes Serves 16     adjust servings


  • 3 c. all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 8 oz cream cheese, softened
  • 2 c. sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 1 c. butter, melted and cooled
  • 2 c. zucchini, shredded


  • 1/3 c. sugar
  • 1 Tbsp cinnamon

Cinnamon Glaze

  • 1/2 c. powdered sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp vanilla
  • 1-2 tsp milk


  1. Preheat oven to 350 degrees. Grease and flour a bundt pan.
  2. Cream the cream cheese and sugar on medium speed for 2 minutes. Add eggs one at a time, mixing for one minute after each addition. Mix in vanilla. Pour in melted butter and mix. Beat for 3 minutes with mixer on medium-high.
  3. Mix in flour, baking soda, baking powder and cinnamon until just incorporated. Add zucchini and mix.
  4. Stir cinnamon and sugar together in small bowl for cinnamon swirl.
  5. Pour half of cake batter into prepared bundt pan. Sprinkle cinnamon swirl mixture over batter. Top with the rest of the batter.
  6. Bake for 1 hour or until cake test done. Remove from oven and cool for 20 minutes. Then turn onto a wire rack and let it cool completely.
  7. Mix glaze ingredients together in small bowl. You want this to be a little thicker so it doesn't run down the cake. Add more milk if you want it thinner.
  8. Drizzle glaze over cake.


Nutrition Facts
Serving Size 1 piece
Amount Per ServingAs Served
Calories 381kcal Calories from fat 157
% Daily Value
Total Fat 17g26%
Saturated Fat 10g50%
Transfat 0g
Cholesterol 76mg25%
Sodium 157mg7%
Carbohydrate 53g18%
Dietary Fiber 1g4%
Sugars 34g
Protein 5g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Total FatLess than65g
Sat FatLess than25g
CholesterolLess than300mg
SodiumLess than2,400mg
Total Carbohydrate300g
Dietary Fiber25g

This recipe may be shared on the following sites – Please give them a visit!

Our Delightful Home  | Mandy’s Recipe BoxLil’ LunaSemi Homemade Mom | Weekend Potluck Six Sisters’ StuffPint Sized BakedFlour Me With Love | Chef In Training | Inside BruCrew Life | Couponing & Cooking | High Heels & Grills | Buns In My Oven | Chocolate, Chocolate and More | Kitchen Meets Girl

Looking for more Zucchini recipes?

Cinnamon Frosted Zucchini Bars ~ Amazingly soft bars topped with a cinnamon frosting glaze!

Cinnamon Frosted Zucchini Bars

Zucchini Bread Pancakes ~ The yummy taste of Zucchini Bread in your pancakes! via #recipe #breakfast

Zucchini Bread Pancakes


Zucchini Cookies with Cream Cheese Frosting



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  • Jennie @themessybakerblog

    I think zucchini has natural steriods within its chemical make-up that causes it to grow like a weed and pump out dozens per season. This cake looks so good. I love the flavor combo.

    • Julie Evink

      Haha so true!!! Why do always plant multiple plants of it?!

  • Jen Nikolaus

    I don’t grow anything because I would most definitely kill it. So way to go on your zucchini and yellow squash! 😉 I need to go back through my posts and re-do pictures too. My early ones are sooooooo bad! This cake looks absolutely amazing. I am definitely going to have to try. Don’t you love combining a few of your favorite recipes/tricks from other recipes and making something fabulous?! Love this! Pinning! 🙂

    • Julie Evink

      Thanks Jen! I always feel so proud when I can come up with something half way original, with that being said, if I actually googled this I bet I’d see the same recipe somewhere!

  • Sharon Clements

    Yellow squash is good when it’s simmered in butter with some onion cut up in it. Also I have a recipe for squash boats that’s good–I don’t remember all the ingredients in it but I do remember it has onion, bread crumbs, and bacon….

    • Julie Evink

      Thanks for the ideas Sharon!

  • Tanya Schroeder

    You should be proud, this is fabulous! Look at all those gorgeous bits of zucchini! I’ll take some zucchini if you need to get rid of them, but judging from your recipes, you have plenty of fantastic ways to use them up!

    • Julie Evink

      Thanks Tanya, if you were closer I’d toss some Zucchini your way!

  • Toodie

    My mother-in-law just gave me a zucchini today so I will be making this tomorrow. Looks delicious! Thank you for sharing a great looking and sounding recipe!!!

  • Mommy on Demand

    Saw this on my Recipe Magic, and its baking right now and it smells fantastic!! By the way you forgot to add how much salt.
    Can’t wait to try it!

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  • Julie S

    This looks like a super yummy recipe. One question, do you squeeze the water out of the zucchini before adding to the mixture?

    • Julie Evink

      Oh this one is tricky! I did not when I made them but I know some people have if they have a super watery zucchini and it still works!

  • amie

    Delish! I made this into muffins with cinnamon sugar in the middle and on top (no glaze) and they turned out great! Thanks for the recipe!

    • Julie Evink

      What a great idea! I’ll have to try that next!

  • Marilyn

    Your yellow squash can be used just like zucchini. If it has a tender skin, you don’t have to peel it. I use it for refrigerator pickles with cucumbers and peppers, for several kinds of zucchini bread, for a baked egg and cheese casserole, and for zucchini crisp that tastes just like apple. I have found yellow squash and zucchini to be interchangeable.

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