Zucchini Oatmeal Bundt Cake Recipe

Zucchini cake
James Baigrie/Photolibrary/Getty Images
Prep: 15 mins
Cook: 70 mins
Total: 85 mins
Servings: 12 to 16 servings
Nutrition Facts (per serving)
345 Calories
17g Fat
42g Carbs
7g Protein
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Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 345
% Daily Value*
Total Fat 17g 22%
Saturated Fat 7g 36%
Cholesterol 81mg 27%
Sodium 463mg 20%
Total Carbohydrate 42g 15%
Dietary Fiber 3g 12%
Protein 7g
Calcium 129mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a dense, moist, and flavorful cake, and it's delicious with a simple glaze. Or finish the cake with a dusting of powdered sugar. See the tips below the recipe for an easy vanilla glaze or cream cheese glaze. It's a nice change of pace from zucchini bread or muffins

If you have loads of zucchini, shred it and freeze it in 1 or 2-cup portions. You can have zucchini bread and cakes all year round.

Wrap and freeze leftover slices of cake for 3 to 4 months.


  • 2 1/2 cups/11 1/4 ounces all-purpose flour
  • 1 cup rolled oats (quick cooking)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 6 ounces butter (1 1/2 sticks, softened)
  • 1 1/2 cups brown sugar (packed, light)
  • 3 large eggs
  • 1 1/2 teaspoons vanilla
  • 3/4 cup buttermilk
  • 2 cups shredded zucchini
  • 3/4 cup chopped walnuts (or pecans)

Steps to Make It

  1. Gather the ingredients.

  2. Heat oven to 325 F. Generously grease and flour a 10- to 12-cup bundt cake pan. Get all the nooks and crannies.

  3. In a bowl, combine the flour, oats, baking powder, soda, salt, and spices; set aside.

  4. In a large mixing bowl with an electric mixer, cream the butter and brown sugar until light and fluffy.

  5. Beat in the eggs, one at a time, beating well after each addition. Add the vanilla and blend well.

  6. Slowly beat in the dry ingredients, alternating with the buttermilk and ending with the dry ingredients.

  7. Stir in shredded zucchini and nuts.

  8. Spoon the batter into the prepared Bundt cake pan.

  9. Bake the cake for 65 to 75 minutes, or until golden brown and a cake tester or toothpick inserted in center comes out clean.

  10. Cool on a rack for 10 minutes; invert onto a serving plate to cool completely.

  11. Drizzle a glaze over the cake (see below) or dust with powdered sugar.

Recipe Variations

  • Simple Vanilla Glaze - Combine 2 cups of sifted powdered sugar with 4 tablespoons of melted butter and 2 tablespoons of milk or hot water. Stir in 1 1/2 teaspoons of vanilla. Beat until smooth, adding more milk or water, as needed. Drizzle over the cooled zucchini cake.
  • Cream Cheese Glaze - Beat 4 ounces of cream cheese with 2 tablespoons of softened butter. Add 2 cups of powdered sugar and beat until smooth. Beat in 2 tablespoons of milk, water, or juice and 1 teaspoon of vanilla extract. Add more milk, water, or juice until a good drizzling consistency is reached.

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