Gingerbread Bundt Cake with Zucchini is a deliciously moist and flavorful cake. It’s a wonderful cake to serve any time of year, not just the holidays.
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Gingerbread Bundt Cake with Zucchini is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe.
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The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- all-purpose flour
- ground ginger
- kosher salt
- baking powder
- baking soda
- butter
- boiling water
- brown sugar
- molasses
- eggs
- ginger paste
- vanilla bean paste
- shredded zucchini
Kitchen tools and equipment needed:
- mixing bowls
- measuring cups and spoons
- whisk
- spatula
- hand mixer or stand mixer
- baking sheet
- parchment paper
- baking spray
- glass measuring cup (for boiling water)
- food processor or box grater (for shredding zucchini)
- clean kitchen towel (for squeezing water from zucchini) or salad spinner
- cake tester or skewer
- kitchen timer
- cake plate
- non-pareils (shown with frosting, optional)
How to squeeze water from shredded zucchini:
How important is it to remove the water from the shredded zucchini?
It’s imperative to the success of this recipe.
Please don’t think this is an unnecessary step.
Without properly removing the excess water from the shredded zucchini, this gingerbread cake with zucchini would never set properly.
It would be a watery mess that would never slice and serve as a proper cake should.
How long will it take to make this cake from start to finish?
A little over 90 minutes.
The baking of the cake itself will take between 60 – 75 minutes, and the making of the cake batter along with the prep of the shredded zucchini will take about 30 minutes.
What is the frosting shown on this cake?
It’s a Ginger Lemon Buttercream (shown below), and it’s amazing!! Recipe coming soon.
Can other toppings be used for this cake?
Sure thing!
A plain dusting of powdered sugar is always appropriate, or I don’t think anyone would balk at a simple slice served with a scoop (or two) of your favorite ice cream.
How to store Gingerbread Bundt Cake?
Store it in an air-tight container (or wrapped well) in the refrigerator for up to 5 days.
Can gingerbread bundt cake be frozen?
Yes, but I recommend freezing it plain without frosting if you’re making the entire cake in advance.
Cool the cake completely and then wrap it well with a layer of freezer paper and then several layers of plastic wrap.
A whole gingerbread bundt cake can be frozen for up to 3 months.
Individual slices may be frozen (frosting included), wrapped well with plastic wrap for up to 3 months.
The step-by-step photo instructions:
- Preheat oven to 350-degrees Fahrenheit.
- Prepare a bundt pan by spraying liberally with baking spray. Set aside.
- In a large bowl, whisk together the flour, ground ginger, ground cinnamon, salt, baking powder, and baking soda.
- In another large bowl (stand mixer bowl shown), pour boiling water over two sticks of cut up butter.
- Add molasses and brown sugar to the butter and water, and stir until the butter melts.
- Add half of the flour mixture to the large bowl with the butter and water, and blend to combine.
- Add the remainder of the flour, and blend to combine.
- Add the eggs to the gingerbread batter along with the ginger paste and vanilla paste. Blend to combine.
- Switch to a spatula and stir in the prepared zucchini.
- Pour the prepared gingerbread batter evenly into the prepared bundt pan and bake in a preheated oven for 60-75 minutes, or until a toothpick or cake tester inserted into the cake comes out clean.
- Cool the cake in the pan on a wire rack for 30 minutes.
- Turn the gingerbread bundt cake out of the cake pan and allow the cake to cool completely on a wire rack before frosting or serving.
Additional sweet and savory zucchini recipes you’ll also enjoy:
*Eggplant Zucchini Bread (shown below and featured in the video)
Yep, you read that right… Eggplant Zucchini Bread. It’s so moist and flavorful, AND it’s a great way to bump up the nutrition level of your next zucchini quick bread without anyone being the wiser.
*Zucchini Ricotta Cheesecake (not shown) from Divalicious Recipes
*Jalapeno Popper Zucchini Casserole (not shown) from Miss in the Kitchen
*Roasted Garlic and Zucchini Soup (shown below)
When served in a bowl, Roasted Garlic and Zucchini Soup is a deliciously mellow yet super flavorful creamed soup. Or it can be served as a unique pasta sauce as a delectable main course or side.
*Peanut Sauce Zucchini Noodles (not shown) from The Daring Kitchen
*Peppermint Death by Chocolate Zucchini Bread (not shown) from Your Home Made Healthy
*Gingerbread Bundt Cake with Shredded Zucchini (shown below) THIS IS THE PLACE!!
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Zucchini Gingerbread Bundt Cake is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe.
If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂
GINGERBREAD BUNDT CAKE WITH ZUCCHINI
Ingredients
- 3½ cups all-purpose flour
- 2½ teaspoons ground ginger
- 2½ teaspoons ground cinnamon
- 2½ teaspoons kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 sticks (8 tablespoons) butter I use salted but unsalted may be used.
- 1 cup boiling water
- 1 cup brown sugar
- 1 cup molasses
- 2 large eggs
- 1 tablespoon ginger paste
- 1 tablespoon vanilla bean paste
- 2½ cups shredded zucchini squeezed dry
Instructions
- Preheat oven to 350-degrees Fahrenheit.
- Prepare a bundt pan by spraying liberally with baking spray. Set aside.
- In a large bowl, whisk together the flour, ground ginger, ground cinnamon, salt, baking powder, and baking soda.
- In another large bowl (stand mixer bowl shown) pour boiling water over two sticks of cut-up butter.
- Add molasses and brown sugar to the butter and water, and stir until the butter melts.
- Add half of the flour mixture to the large bowl with the butter and water, and blend to combine.
- Add the remainder of the flour, and blend to combine.
- Add the eggs to the gingerbread batter along with the ginger paste and vanilla paste. Blend to combine.
- Switch to a spatula and stir in the prepared (shredded and dried) zucchini.
- Pour the prepared gingerbread batter evenly into the prepared bundt pan and bake in a preheated oven for 60-75 minutes, or until a toothpick or cake tester inserted into the cake comes out clean.
- Cool the cake in the pan on a wire rack for 30 minutes.
- Turn the gingerbread bundt cake out of the cake pan and allow the cake to cool completely on a wire rack before frosting or serving.
Nutrition
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