It's a unique tasting bundt cake that really so moist and delicious, it's addicting.
I honestly couldn't stop eating it even while still warm, it's the best tasting cake ever.
You don't have to even make a cake, this recipe is great for muffins, loaves and easily molds into any pan!
Seriously, no matter how you make this recipe, it's great plain, frosted or maybe just a sprinkle of powdered sugar.
Zucchini bread is one of my all-time favorite quick bread, and I make several and freeze them throughout the summer. all summer
This recipe was loved immediately here for zucchini desserts.
Chocolate zucchini bread has always been in the number one spot, this gave it a hefty competition.
One thing I need to say right off the bat, if you were expecting a fluffy light cake, this isn't it.
This cake is a heavier cake and I chose this pretty bundt pan because when sliced it cuts like a pound cake.
The almond flavoring with poppy seeds added is my favorite and a nice change to the lemon style zucchini bread all over the web.
Of course, if you want the classic lemon zucchini loaf, then just change the extract to lemon and add some zest.
Scroll down to the recipe, if you just want to get into your kitchen and bake this, there is a printable recipe card at the end.
Easy to make
You really have some simple pantry ingredients along with some zucchini shredded that makes this a super simple recipe to throw together in no time.
I love full-proof no-nonsense recipes.
My dad always loved this cake, but he wasn't a frosting lover, so mom never added it.
I took after him for sure, and love it unfrosted.
But it sure does look super pretty drizzled with white icing and garnished with almonds.
Bundt or Loaf Pans
As I mentioned in the beginning, you can choose any kind of pan you like.
I made this into a bundt pan and love the easy of slices.
Just remember when using the bundt to grease it a little heavier than a loaf pan.
I would also not use the paper liners if you decide to make muffins.
Any other square or rectangular pan will work, just make sure you pay attention to the thickness, it will be less time to cook than a thick bundt or loaf pan.
I would reduce the time by 10 minutes for a different style of shallow pan.
Basic Batter Different Cakes
This simple basic recipe is very versatile and I have changed the flavors in this batter quite a few times and they are completely different and all delicious. Get creative with your own ideas.
Here are a few combinations we loved:
(you can make any changes more or less that you like)- Orange extract and orange zest
- Lemon extract and lemon zest
- Maple flavoring, and walnuts
- Anisette and anise seeds
- Coconut extract, zucchini 1/1/2 cups, 1 1/2 cup crushed drained pineapple, and 1 cup shredded coconut
- Cinnamon 1 teaspoon, 1/2 teaspoon allspice, 1/2 teaspoon ground ginger, 1/2 cup raisins, 1/2 cup chopped nuts of choice
- Make this same almond cake recipe with the addition of 1 cup of milk chocolate chips
Cracks on Top
Heavy and dense cakes have a tendency to crack on top.
Don't worry about them, it's a characteristic of this cake or loaf you make.
The cracks will be hidden once you flip it over.
The Frosting
This can be tricky with powdered sugar, I always start with 1 tablespoon and add a little at a time until I make a free-flowing frosting that will drizzle but still a medium thickness.
Don't make it see-through or when it's too watery, if you have to add more powdered sugar, it shouldn't be see-through.
Also, when changing the flavors and trying other alternatives to this cake, coordinate the flavors to match the frosting as well with extracts or zest if using citrus.
Mixing the Batter
Always place wet ingredients in one bowl and the dry and another and evenly blend them together gently until just blended.
The batter will be very thick and you will need to use a spatula to get it into your floured and greased pans of choice.
Ingredients You Will Need
- zucchini
- butter, melted (slightly cooled)
- all-purpose flour
- baking powder
- poppy seeds
- large eggs,
- sugar
- almond extract
- Optional for garnish sliced toasted almonds
- powdered sugar
- almond extract
- water
Tips
- Always preheat the oven
- Don't bake this higher than 325 degrees
- Don't overbake this cake use the toothpick method
- Grease and flour any pan you use
- Blot the zucchini dry before adding to the bowl
- Reduce time if using 2 inch deep pans that are square or round
- Glass pan is not recommended
- Cool completely before frosting is applied
- Keep in an airtight container
- Do not refrigerate cake it will dry out
- These can be made into cakes, muffins or loaves and will freeze well and make great gifts
Other Suggestions:
This cake is delicious plain or frosted. It can also be used as a pound cake sliced with fruits and whipped cream.
This can be transformed into a pretty layered dessert as well.
Split the cake in half, filled with strawberries and whipped cream or vanilla pudding.
Top with more berries and cream.
Zucchini
I make this cake all year round.
When zucchini is in season and inexpensive, I will buy quite and few and freeze it in freezer bags, see my zucchini instructions and tips here.
If you do freeze zucchini, it does hold a lot of water, this must be squeezed out thoroughly and blotted dry with a clean towel or heavy-duty cheesecloth.
More Zucchini Recipes To Try
Zucchini Pizza Crust
Zucchini Rollatini
Zucchini Fritters
Zucchini Cranberry Muffins
Zucchini Christmas Bread
Zucchini Tips and Tricks
Stuffed Zucchini
My Second Love is Lemon!
The above and directly below are two that are plain lemon zucchini bundt cake, it's my second favorite flavor.
Using the same recipe, just omit the poppy seeds and substitute lemon extract and 1 teaspoon of lemon zest and viola, lemon zucchini cake!
I love plain with no frosting, it's perfect with my morning coffee!
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Almond Poppy Seed Zucchini Bundt Cake
Yield: 12
prep time: 10 Mcook time: 50 Mtotal time: 60 M
This is a favorite dense cake more like a quick bread. I love to use a bundt pan for this recipe and slice it. Perfect kind of coffee cake with coffee or tea. The almond and poppy seeds are a delicious addition that makes this cake a unique flavor.
ingredients:
- 2 zucchini that equals 3 cups chopped or grated
- 12 tablespoons butter, melted (slightly cooled)
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 2 tablespoons poppy seeds
- 3 large eggs, room temperature
- 1 1/2 cups granulated sugar
- 2 tablespoon almond extract
- The glaze for drizzling:
- 1 1/4 cups powdered sugar
- 1 teaspoon almond extract
- water to make a thin glaze
- Optional for garnish sliced toasted almonds
instructions:
How to cook Almond Poppy Seed Zucchini Bundt Cake
- Preheat oven to 325 degrees.
- Prepare a bundt pan or loaf pan by greasing and adding flour to prevent sticking.
- Grate the zucchini using the large holes of the grater or put in a food processor on pulse until is small pieces are chopped.
- Blot with paper towels to remove excess water.
- Blend or whisk together in a bowl, the flour, baking powder, and poppy seeds set aside.
- In a larger bowl, blend together the eggs and sugar. Gradually stir in the zucchini, melted butter, and extract.
- Blend together just until incorporated with the flour mixture.
- Pour into the prepared bundt of a loaf pan and bake for 45 to 50 minutes.
- Use the toothpick method in the middle of the cake and if it comes out clean it's done.
- Let the cake rest in the pan for 5 minutes in the pan then invert onto a wire rack and cool completely.
- Just before serving, make the glaze and drizzle over the top.
- Whisk all glaze ingredients together adding water a little at a time keeping it to a medium flow to drizzle over the top and down the sides.
- Garnish with sliced roasted almonds.
Calories
275
275
Fat (grams)
15
15
Sat. Fat (grams)
11
11
Carbs (grams)
27
27
Net carbs
16
16
Sugar (grams)
29
29
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Try one of my favorite recipes:
Zucchini Tomato Tart
A Few More Cakes To Try:
Christmas Pandoro (bread/cake)
Italian Cream Strawberry Cake
Boston Cream Pie Italian Cream Cupcakes
Cannoil Cupcakes
Twinkie Cupcakes Copycat
Boston Cream CHOCOLATE Cupcakes
