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Moist Spiced Zucchini Bundt Cake Recipe with Easy Maple Glaze

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A warm, comforting spiced zucchini bundt cake with a luscious maple glaze, perfect for cozy afternoons or sharing with friends. This recipe uses simple ingredients and yields a moist, flavorful cake with a beautiful shape.

Ingredients

Scale
  • 2 cups all-purpose flour (250g)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves (optional)
  • ½ teaspoon salt
  • 1 cup granulated sugar (200g)
  • ½ cup brown sugar, packed (110g)
  • ¾ cup vegetable oil (180ml)
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchinis)
  • 1 cup powdered sugar (120g), sifted
  • 2–3 tablespoons pure maple syrup
  • 1 tablespoon unsalted butter, melted (optional)
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your bundt pan with butter or non-stick spray, then dust with flour.
  2. Grate the zucchini using the coarse side of a box grater. Place in a clean kitchen towel and gently squeeze out excess moisture; keep it moist but not watery.
  3. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves (if using), and salt.
  4. In another bowl, whisk together granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and slightly thickened.
  5. Slowly add the dry mixture to the wet ingredients, stirring gently with a spatula until just combined. Avoid overmixing.
  6. Fold shredded zucchini carefully into the batter until evenly incorporated.
  7. Pour batter into the prepared bundt pan and smooth the top with a spatula.
  8. Bake for 50-60 minutes, checking doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. Tent with foil if the top browns too fast.
  9. Let the cake cool in the pan for 15 minutes before turning out onto a cooling rack.
  10. While the cake cools, whisk powdered sugar, maple syrup, melted butter, and salt in a small bowl until smooth. Adjust maple syrup for desired consistency.
  11. Drizzle glaze over the cooled cake and let it set before slicing.

Notes

Do not over-squeeze zucchini to avoid a dense cake. Use a bundt pan for even baking and beautiful shape. Tent cake with foil if browning too fast. Prepare glaze while cake bakes. Cake batter can be refrigerated up to a day before baking. For gluten-free, substitute flour with gluten-free blend. For dairy-free, use coconut oil and skip butter in glaze.

Nutrition

Keywords: zucchini cake, spiced cake, bundt cake, maple glaze, easy dessert, moist cake, seasonal baking

Find it online: https://siennaspoon.com/moist-spiced-zucchini-bundt-cake-recipe-with-easy-maple-glaze/