Shugary Sweets · by Aimee Shugarman★ 4.5 (2)
Zucchini Bundt Cake
NUTRITION · PER SERVING75M COOK
CAL 15%·PRO 6%
CARBS 49G64% OF CAL
2G FIBER7G OTHER40G TOTAL SUGAR
FAT 12G35% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A moist bundt cake studded with fresh zucchini and topped with a cinnamon glaze. A delicious way to use garden zucchini in a tender, flavorful cake.
dessertamericanbaked good🔥 ovenvegetarian
View the full recipe on Shugary Sweets →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1 1/2 cup granulated sugar
- 3/4 cup vegetable oil
- 3 large eggs
- 1 1/2 cup all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1 1/2 cup shredded zucchini
- 3 cups powdered sugar
- 2 teaspoon cinnamon
- 1/4 cup milk
At a glance
PER SERVING · TIME 75M
CAL 15%·PRO 6%
CARBS 49G64% OF CAL
2G FIBER7G OTHER40G TOTAL SUGAR
FAT 12G35% OF CAL
2G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 129mg
- Total sugar
- 40g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 82mg
- Calcium
- 21mg
- Iron
- 0.66mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 129MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.