This Zucchini Bundt Cake topped with Sour Cream Frosting is completely fabulous! It’s the perfect thing to make if your garden is overflowing with zucchini.

It’s that time of year when gardens are flourishing and possibly overflowing with zucchini. Where some are probably gargantuan in size because they literally go from the perfect size to gigantic overnight.

I haven’t planted zucchini for a couple summers now, but thankfully my father-in-law has and comes to my rescue when I need some. Actually, I am probably coming to his rescue by taking those ginormous babies off his hands.

When I saw this recipe for Zucchini Bundt Cake with Sour Cream Frosting I was thrilled that I had a HUGE zucchini sitting in my fridge, just waiting to be used.You guys are going to love this cake. It’s absolutely delicious and simple to make.

The zucchini for this recipe is actually put into a blender or food processor rather than shredded. It will take a few minutes for it to turn to puree, so don’t panic. Just make sure you stop your blender or food processor a few times and give it a stir and eventually you will have zucchini puree. Let’s talk about the frosting. . . it’s my favorite! I know typically cream cheese frosting is the “frosting of choice” for zucchini desserts, but this sour cream frosting is amazing. I love the little bit of tartness the sour cream adds. Just trust me and give it a try.

Now go dig through that garden and find those overgrown beauties and make this cake.

Ingredients

Cake:

2 1/2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 1/4 cup sugar
1/2 cup butter, melted
1 teaspoon vanilla
1/2 cup milk
2 eggs, beaten
1 1/2 cups zucchini puree

Frosting:

2 1/2 to 3 1/2 cups powdered sugar
1/3 cup sour cream, room temperature
1/4 cup butter, softened
1 teaspoon vanilla
pinch of salt

Instructions

Cake:

Preheat oven to 350 degrees. Spray a bundt pan with cooking spray and set aside.
Peel your zucchini and cut into chunks (remove any seeds). Place the chunks into a blender or food processor and blend. You will probably have to stop it a few times and give it a stir before it turns into a puree.
In a large mixing bowl add the flour, soda, salt, cinnamon, nutmeg, and cloves. Mix with a wooden spoon to incorporate well.
In a separate bowl combine the melted butter, milk, sugar, eggs and zucchini. Add this to the dry ingredients and mix on medium speed until smooth.
Pour the batter evenly into prepared pan. Bake at 35 to 40 minutes or until a knife or toothpick inserted in the center of the cake comes out clean.
Let your cake cool on a wire rack for about 10 minutes. Then set a plate over the top of the pan and invert the cake onto it. Let the cake cool completely.

Frosting:

In a medium sized mixing bowl combine butter and sour cream, mix with an electric mixer until smooth. Add powdered sugar, vanilla and salt and continue mixing until smooth. Spread (or pour) over cake.

Recipe Notes

I usually throw an extra tablespoon or two of sour cream in just because I love the flavor it adds to the frosting. I also like to make my frosting thicker, so it's a spreadable consistency. You can keep yours thinner, more pourable if you'd like. It's definitely a personal preference here.