Zucchini Bundt Cake

Very good recipe. Texture is perfect. I did only use 1/2 oil and 1/2 applesauce just to save on calories. Highly recommended. If this flops it’s your fault not the recipe.

We had a very abundant supply of white zucchini’s from our garden, so after pickling, grilling, sauteing, I figured bread was next. So today I looked up cakes. I previously made a zucchini/banana bread but it lacked something. Today I found this bundt cake with crushed pineapple. Well I didn’t have the pineapple and too lazy to go to the store so I substituted 1 cup of shredded apple and added 1/4cup of light brown sugar. Everything else stayed the same. This substitution came out just fabulously! Still going to make with the pineapple, but will definitely keep the added brown sugar. Great zucchini cake recipe.

I was looking for the perfect zucchini cake (or bread) recipe and this is it!!

Used 3/4 cup oil instead of 1 full cup. Baked in 9×13 greased pan. Baked 55 minutes at sea level. DELICIOUS!

I’m making this today and I’m trying it cause of the ratio of baking powder to baking soda. Most of the other recipes call for more baking soda and less baking powder which doesn’t sound right to me. I’ll let you all know how it turns out.

It was so moist and yummy! I used some pineapple juice and powdered sugar to make the glaze

This is delicious! No glaze is needed; it’s very sweet. After reading other reviews, I used half light brown sugar, and replaced the 1 C oil with 1/3 C oil and 2/3 C unsweetened applesauce. Also, reduced walnuts to 1/2 C and added 1/2 C raisins. This is a keeper!

Excellent recipe! I followed the recipe exactly for the first one and everyone liked it so much I made a second one for me and added a cup of raisins along with the nuts (my family doesn’t like raisins).

Great recipe! This is the first time submitting a review, although, it’s more like a revision. I had some zucchini to use up, but to my dismay, when I went to the pantry – no pineapple. I have heard of recipes using puréed black beans, which I did have. This is the result. Maybe could have baked longer, but the taste was really good, and not as sweet as pineapple would make it. I taste-tested on my husband who is an amazing cook, and he couldn’t tell. Plus the added protein in a cake – who could complain? Thanks for sharing such a versatile recipe! Ps the white things are macadamia nuts – another substitution.

I made it exactly as the recipe stated minus the pineapple. I’m not a huge fan of pineapple and don’t keep it on hand but I’m sure it is good in this as well. Without the pineapple, it is exactly the same as my mom used to make when I was young.

Made with 1 cup applesauce instead of oil. Real sweet. I would cut down on sugar the next time around. Do not bake at 80 minutes. I bakes for 60 minutes and the next time I would reduce the baking time a little more…say 50 to 55 minutes tops! 80 minutes would have it burned!

Great simple recipe! I love using my bundt pan for different cakes as I can never get anything baked through in a loaf pan. Taste just like a zucchini bread but without the hassle of using a loaf pan. I baked for 55-60 minutes then let cool for 10-15 minutes. No problem getting cake out of the pan. Will make again!

I did substitute chunked pineapple instead of crushed because that was what I had in my pantry. I think it adds to the cakes texter wise. And this cake is very moist and lovely. I think when I make this again I will try less sugar in the icing. Was too sweet for my mom. But otherwise I will be making this cake again.

A few gardener friends have given me a total of 5 giant zucchinis. I live alone. I’ve been a crazy person this weekend – I’m trying to use them up so I’ve made 3 (I know…) different zucchini cakes. This is one of the cakes I made. It turned out awesome!! The only change I made was to use only 1 C of sugar and subbed in applesauce for half the oil. These 2 changes alone save you about 2,000 calories. I’ll be making this again soon. Next time, I’ll probably do without the pineapple because I feel it didn’t really give it anything “extra” in flavor. I couldn’t really even taste the pineapple.

I baked this cake exactly per the original recipe and it was delicious. I only baked it for 65 minutes because a toothpick came out clean. I let it cool in the bundt pan for 30 minutes. I went around the edges with a knife, flipped it over and gave it a big tap and it came right out. (I don’t own a tube pan so I used my bundt pan.). I had to google a tube pan to find out what that is. It’s pretty much a bundt pan with a removable bottom. The cake is similar to a carrot cake, only not as “heavy.” This one is a keeper to use up zucchini instead on the same old zucchini bread.

I used just 1.5 c sugar (1/2 white, 1/2 date sugar), added 1 c carrots, and only used 3/4 c oil. Fluffy!

Great go to cake. My husband had a hard time with nuts so substituted dried fruit (cherry, blueberry &cranberry mix. Chopped canned pineapple instead of crushed and drained well. Definitely a keeper.

I made this one for my wife for Valentine’s Day… We both really liked it.

This cake was wonderful, moist and tasty. I will not make the glaze again. It just soaked into the cake. I received many compliments and will make it again

I substituted applesauce for the oil. And, used unsweetened Crushed Pineapple . Much more healthy. And, not noticeable. But, the bundt cake was done in 60 minutes, not 80 like the recipe calls for.

I used a bundt pan, tested after 80 minutes. Tester came out clean, but the cake seemed to settle and was very moist in the middle almost to the point of not being cooked long enough. It was very tasty and used up some of my Zucchini. Next time, I think I will drain the shredded Zucchini before adding it.