Zucchini Bundt Cake with Cream Cheese Frosting

This from-scratch zucchini bundt cake is what you bake when you want to impress without announcing that there are vegetables hiding inside.

Shredded zucchini keeps the crumb impossibly moist while cinnamon perfumes every bite, and finely chopped nuts add subtle texture throughout.

The real showstopper is that tangy cream cheese frosting spiked with lemon extract, dripping down the ridges of the bundt pan in glossy ribbons.

It’s the kind of elegant cake that looks bakery-worthy but comes together with just a mixer and some elbow grease, perfect for summer potlucks or weekend coffee dates.

Kitchen Tips

• Beat sugar, oil, and eggs for the full 4 minutes to create a light, airy texture
• Pack shredded zucchini into measuring cups and don’t squeeze out moisture
• Grease the bundt pan thoroughly, including every ridge, to prevent sticking
• Let cake cool in pan 15 minutes before inverting so it releases cleanly
• Make sure cake is completely cool before frosting or it will melt and slide off

Variations

• Use walnuts or pecans for the nuts, or swap in 1 cup chocolate chips for a richer dessert
• Replace lemon extract with vanilla in the frosting for traditional cream cheese flavor
• Add ½ teaspoon cardamom to the batter for a subtle exotic twist