Zucchini Cake “Bundt Cake Version” – Fluffy and Perfect for Summer

Summer brings a bounty of fresh vegetables from the garden, and zucchini is one of the stars of the season. This versatile vegetable works wonderfully in soups, fritters, grilled dishes, and preserves. But did you know that zucchini can also make an amazing zucchini cake?

To celebrate the season, we’re starting a small zucchini series on our site, showing how to turn this summer vegetable into both savory and sweet dishes. Our first recipe is a sweet delight – a moist zucchini cake, perfect for sharing and enjoying all summer long.

Recipe: Moist Zucchini Cake “Bundt Cake Version”

Ingredients:

• 150 ml oil

• 50 g butter (if you don’t have butter, you can use 200 ml oil instead)

• 3 eggs

• 2 tablespoons cocoa

• 400 g zucchini

• 180 g preferred sugar (original recipe used powdered sugar, but granulated works well too)

  

• ½ tablespoon ground cinnamon

• vanilla extract or vanilla sugar

• 300 g all-purpose flour

• baking powder

Instructions:

1. If the zucchini is young and the skin is still tender, peeling is optional. Peel and grate the zucchini, measuring out 400 g. Personally, I grated about half finely and half coarsely, but this can be adjusted to your preference. Gently squeeze out excess moisture.

2. Separate the eggs. Mix the yolks into the batter along with sugar, oil, butter, cinnamon, vanilla, flour, and baking powder, and mix with the zucchini. (In the original recipe I used as a base, the egg whites were not whipped. I find the zucchini cake is fluffier when the whites are whipped into stiff peaks, but since baking powder is included, the cake will still be airy even without whipped whites.)

3. Whip the egg whites into stiff peaks and gently fold them into the batter to make the cake extra fluffy.

4. Divide the batter in half. Pour one half into a greased bundt pan. Add cocoa to the second half, mix, and pour on top of the first half for a visually striking two-tone cake.

5. Bake in a high bundt pan at 170 °C (340 °F) for about 1 hour. If using a regular baking tray, monitor baking time closely – test doneness with a skewer, which should come out clean.

6. Let the cake cool, optionally sprinkle with sugar, slice, and enjoy.

Why You’ll Love This Zucchini Cake

• Soft and moist texture – zucchini keeps the cake tender, even with less fat.

• Two-tone visual appeal – cocoa layer adds a beautiful contrast.

• Healthier dessert option – adds fiber and reduces sugar/fat slightly.

• Perfect way to use fresh zucchini – ideal for the peak of zucchini season.

More Zucchini Recipes Coming Soon

This zucchini cake is just the beginning. Stay tuned for more zucchini recipes and creative preservation tips for your summer harvest.

Join the Conversation

Have you tried making sweet zucchini desserts before, or is this zucchini cake a new idea for you? Share your tips and favorite zucchini recipes in the comments below!

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