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Cinnamon Swirl Zucchini Bundt Cake

Cinnamon Swirl Zucchini Bundt Cake ~ A fabulously moist zucchini cake with a cinnamon swirl and topped with a cinnamon glaze!
Prep Time20 mins
Cook Time1 hr
Total Time2 hrs
Course: Dessert
Cuisine: American
Keyword: Bundt Cake, cinnamon, Zucchini
Servings: 16
Calories: 498kcal
Author: Julie Evink

Ingredients

  • 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

Swirl

  • 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

Instructions

  • Preheat oven to 350 degrees. Grease and flour a bundt pan.
  • 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.
  • Mix in flour, baking soda, baking powder and cinnamon until just incorporated. Add zucchini and mix.
  • Stir cinnamon and sugar together in small bowl for cinnamon swirl.
  • Pour half of cake batter into prepared bundt pan. Sprinkle cinnamon swirl mixture over batter. Top with the rest of the batter.
  • 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.
  • 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.
  • Drizzle glaze over cake.

Nutrition

Serving: 1g | Calories: 498kcal | Carbohydrates: 78g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 78mg | Sodium: 245mg | Potassium: 174mg | Fiber: 1g | Sugar: 43g | Vitamin A: 665IU | Vitamin C: 5.3mg | Calcium: 47mg | Iron: 2.4mg