Zucchini Streusel Bundt Cake

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

From the first zucchini coming off the vines, I have wanted to make this cake. And for some reason it took me until now to get it done, I am not certain what, oh yeah I remember now......time. One of the reasons that Terry and I spend at least one Sunday a month cooking is so we have the opportunity to make those recipes that sound good.

After the commute to, the day at work, and the commute home, often I am lacking one thing.....time. Fortunately for me, my husband has caught the cooking bug and has been pitching in with food preparation in a big way! We have always worked together side by side in the kitchen, but now he is finding a recipe that sounds good and making it from start to finish, fun for us both, let me tell you!

But back to this cake. I love scratch cakes, but being a lazy baker, I want them easy too. This one fills the bill. It does take 3 bowls, but it is a mix by hand cake and after a little layering in the bundt pan, those 3 bowls are a quick clean up. Let's get started, shall we?

Zucchini Streusel Bundt Cake, keep this one in mind for zucchini season!
Zucchini Streusel Bundt Cake. 

Zucchini-Streusel Bundt Cake
adapted from:  Watkins CINNAMON, the kitchen collection
350-degree oven

2 c coarsely shredded zucchini

1/3 c brown sugar
2/3 sliced almonds - chop through a couple of times to break up
1 T cinnamon
1/2 t allspice

3 c flour
1 1/4 c sugar
1 1/2 t baking powder
1 t baking soda
1/2 t salt

2 eggs
1 c yogurt
1/3 c oil
1 T vanilla

1/2 c powdered sugar
2 t milk
1 t vanilla

Set shredded zucchini aside (if very wet, drain in a colander).

In as small bowl combine brown sugar and next 3 ingredients, mix well, set aside.

In a large bowl, combine the flour and next 4 ingredients. Mix well, set aside.

In a medium bowl, beat eggs well. Add yogurt and next 2 ingredients. Mix well and stir in the zucchini.

Add the yogurt mixture to the flour mixture, mix well by hand.

Into prepared bundt pan, layer 1/3 of the cake batter, sprinkle with 1/2 of the brown sugar mixture. Top with half of the remaining cake batter, sprinkle with the rest of the brown sugar mixture. Top with the remaining cake batter.

Bake for 45-50 minutes or until done in your oven. Let rest 12-15 minutes, turn out and let cool completely.

In a small bowl (yes this would be the fourth bowl) combine the powdered sugar, milk, and vanilla. Stir until smooth, drizzle over cake.

The glaze is where I have gotten myself into trouble in the past. I would always think, "oh, just a bit more milk" and then I would have a sauce. It never looks like a sauce in the bowl, but when you pour it over the cake and it puddles on the plate, let's be honest, it is a sauce. But not this time!

Zucchini Streusel Bundt Cake.
Add caption


Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

You may enjoy reading about our life and family changes since this blog began, you may find that post here. 

PS, you may also, enjoy our Homemade Household page, it can be found right at the top of the blog!


  1. Hi Melynda,
    A lovely bundt cake! I like that it uses yoghurt and a minimum of oil. The brown sugar swirl sounds good to me. A slice or two would be lovely with a cuppa tea!
    Thank you for sharing with CYB!


Post a Comment

We appreciate your visits to Our Sunday Cafe, and encourage comments, questions, and general conversations! Thank you for dropping by!