How to Make a Hazelnut Coffee Shake
There’s something about baked goods that instantly takes me back — maybe it’s the smell of warm cinnamon filling the house, or the way my kids’ eyes light up when I pull something sweet out of the oven. Today, I want to share a recipe that’s become a staple in my kitchen: a moist zucchini walnut bundt cake topped with a luscious cream cheese glaze. It’s surprisingly simple to make, yet the flavor profile is anything but ordinary. Think of it as a cozy hug wrapped up in a slice — perfect for those busy weekdays when you need a little comfort, or lazy weekends when you’re craving something sweet, but don’t want to overthink. Honestly, I always do this when I have a zucchini sitting in the fridge that’s a little past prime — I turn it into this cake, and everyone’s happy! Trust me, this one’s a lifesaver on busy nights, and the smell alone brings everyone to the kitchen. My kids ask for it all the time, and I love that I can sneak in some greens and nuts without them even noticing. It’s my go-to crowd-pleaser, and I think you’ll love it too!
What is a Zucchini Walnut Bundt Cake?
This moist zucchini walnut bundt cake is essentially a cozy loaf of heaven, baked into a beautiful ring shape. Think of it as a blend between a classic carrot cake and a banana bread — but with zucchini and walnuts giving it that perfect balance of moisture and crunch. The name might sound fancy, but it’s really just a humble cake that turns humble vegetables into something unexpectedly delicious. The zucchini keeps the cake unbelievably moist, while the walnuts add that lovely, toasted crunch. It’s a cake that’s meant to be enjoyed with tea or coffee, or even as a sweet breakfast treat. The “bundt” part just gives it a special appearance — I love how the ridges catch the glaze and make each slice look so inviting. This recipe is all about that warm, nostalgic feeling — a little bit of sweetness, a hint of nuttiness, and a whole lot of love baked in. And the best part? It’s so versatile. You can adapt it with different nuts or spice levels, making it your own little masterpiece every time.
Why you’ll love this recipe?
What I love most about this moist zucchini walnut bundt cake is how forgiving it is — I’ve tested it with different types of zucchinis, and it always comes out perfect. The flavor is rich and comforting, with a subtle sweetness that’s balanced by the earthiness of the walnuts. Plus, the zucchini keeps it incredibly moist, which means every bite melts in your mouth. It’s also surprisingly easy to throw together; I usually do this when I’m in a rush but still want something special. The ingredients are wallet-friendly, mostly pantry staples, and I love how versatile this cake is. My kids ask for seconds, and I’ve even served it at brunch with a dusting of powdered sugar — it’s that adaptable. And don’t forget the glaze; it’s the perfect finishing touch that makes every slice feel fancy. Honestly, I’ve made this countless times, and I never get tired of how comforting and guilt-free it feels. It’s one of those recipes that turns into a family tradition — the kind you crave when you’re looking for something homemade and nourishing.
How do I make a Moist Zucchini Walnut Bundt Cake?
Quick Overview
This cake is a straightforward mix-and-bake situation. You start by whisking dry ingredients, then blending wet ingredients separately to keep everything light and fluffy. After combining, you fold in shredded zucchini and walnuts. The batter goes into a greased bundt pan, and it bakes until golden and a toothpick comes out clean. Once out of the oven, you let it cool slightly before drizzling with the cream cheese glaze. It takes about an hour total — perfect for when you want something homemade without spending hours in the kitchen. What makes this method stand out is how the zucchini keeps the cake irresistibly moist, and the swirl of nuts adds lovely texture. Plus, I like to add a splash of vanilla or cinnamon to the batter for extra warmth. Trust me on this: the smell alone will make your house feel like a cozy bakery!
Ingredients
For the Main Batter:
- 2 cups all-purpose flour — I always opt for unbleached for that wholesome flavor
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (optional but highly recommended)
- 1/2 teaspoon ground nutmeg (adds warmth)
- 1 cup granulated sugar — I like to use organic if I have it
- 1/2 cup vegetable oil — or melted melted coconut oil for a slight tropical twist
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini — squeeze out excess moisture, trust me on this!
For the Filling:
- 3/4 cup chopped walnuts — lightly toasted for extra flavor
- 1/4 cup brown sugar — optional, for a hint of caramelized depth
For the Glaze:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk or cream — to reach your preferred drizzle consistency
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Heat your oven to 350°F (175°C). Generously butter or spray your bundt pan with non-stick spray, making sure to get into all those ridges. Dust with a little flour — this helps with easy removal later. I always do this first thing so I don’t forget once the batter’s ready. Setting the pan aside, I feel ahead of the game!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Mixing like this keeps everything evenly distributed, so your cake bakes uniformly. I’ve learned the hard way that a thorough dry mix prevents sinking spots or uneven rise. Plus, your kitchen will smell wonderful just from whisking those spices!
Step 3: Mix Wet Ingredients
In a separate bowl, beat the eggs with sugar until light and fluffy. I use a hand mixer for speed, but a whisk works fine if you’re patient. Then, stir in the oil, vanilla, and shredded zucchini. It should look a little glossy and well combined. Here’s a trick I learned — using warm eggs (not hot, just room temperature) helps everything blend smoothly.
Step 4: Combine
Pour the wet mixture into the dry, and gently fold with a spatula until just combined. Overmixing here causes a dense cake, so mix until everything looks just incorporated. It’s okay if there are a few streaks of flour; that’s what makes it tender.
Step 5: Prepare Filling
Mix the chopped walnuts with brown sugar if you’re using it — I personally think the caramel notes make the texture extra special. Set this aside while the batter rests briefly. If you like, sprinkle some additional walnuts on top before baking for a toasted, crunchy crown.
Step 6: Layer & Swirl
Pour about half the batter into the pan, then sprinkle some of the walnut mixture over it. Cover with remaining batter. Using a skewer or knife, gently swirl through the batter to create pretty marbled patterns. Don’t overdo it — just enough to see a nice swirl effect, which makes each slice look artisanal and inviting.
Step 7: Bake
Bake for about 45-55 minutes, or until a toothpick inserted into the center comes out clean. Ovens vary, so start checking around the 45-minute mark. The kitchen will be filled with that warm, nutty aroma — I swear, it’s impossible to resist. When it’s done, let it cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. This prevents sogginess and makes slicing easier.
Step 8: Cool & Glaze
Whip up the cream cheese glaze while the cake cools. Spread or drizzle generously once the cake is at room temperature. The glaze sets slightly, adding a tangy sweetness that perfectly balances the nutty cake. I love pouring it while the cake’s still a little warm — it seeps into all those grooves, making each bite irresistible.
Step 9: Slice & Serve
Use a serrated knife to get neat slices, especially if you want that perfect bundt shape. Serve with a cup of coffee or a drizzle of extra glaze for presentation — and don’t forget to save some for later. I find this cake is even better the day after, when all those flavors settle in beautifully. It’s a slice of comfort, wrapped in nostalgia.
What to Serve It With
This cake is so versatile, I serve it in many ways. For breakfast, it’s lovely with a dollop of Greek yogurt and a fresh fruit salad — my kids love it with blueberries and a drizzle of honey. On weekends, I set it on the brunch table alongside a steaming pot of coffee, a bowl of fresh berries, and maybe some scrambled eggs for a hearty touch. As an after-dinner dessert, it pairs beautifully with a cup of hot espresso or a splash of bourbon on special occasions. Honestly, the glaze and the toasted walnuts make it feel like an indulgence, but it’s simple enough to become a regular treat. When friends come over, I often serve it with a scoop of vanilla ice cream or a sprinkle of powdered sugar for a fancy touch. It’s one of those baked goods that makes everyone feel loved — especially when served with a smile and a warm cup.
Top Tips for Perfecting Your Moist Zucchini Walnut Bundt Cake
Over the years, I’ve picked up a few tricks to make sure this cake turns out just perfect every time. First, always squeeze out as much moisture as you can from the shredded zucchini — excess water will make the batter too loose and can cause the cake to sink in the middle. I use a clean kitchen towel or cheesecloth, and it’s a game-changer. Trust me, moisture control is everything! When mixing the wet and dry ingredients, fold gently and avoid overmixing; the more you mix, the denser your cake becomes. If you want to switch up the flavors, try adding a dash of ginger or a handful of chocolate chips — it’s fantastic. I tested substituting chopped almonds or pecans instead of walnuts, and they hold up well, giving a different crunch and richness. For baking, positioning your pan in the center of the oven ensures even heat, but if your oven runs hot or uneven, rotate it halfway through. To check doneness, a toothpick inserted into the center should come out with moist crumbs, not wet batter. As for the glaze, if it’s too thick, add a splash more milk. Too runny? Add a little more powdered sugar. And honestly, I’ve learned that the simpler the glaze, the better — I keep it straightforward, so the focus remains on that sweet, tangy richness of the cream cheese.
Storing and Reheating Tips
This cake stays moist and delicious for days if stored properly. At room temperature, I recommend keeping it covered with a clean towel or in a cake dome — up to two days is fine, especially in cooler weather. For longer storage, wrap the cake tightly in plastic wrap or store it in an airtight container in the fridge. It will last about 4-5 days, and I think it actually gets better as the flavors meld. To reheat, I pop a slice in the microwave for about 15 seconds — enough to warm it without drying it out. If you prefer it cold, it’s just as good straight from the fridge, especially with a little extra glaze on top. For freezing, wrap slices individually in plastic wrap, then tin foil, to prevent freezer burn. It will keep well for up to 3 months. When you’re ready to enjoy, thaw at room temperature or warm a slice gently in the microwave. Just keep in mind, if your cake has glaze — wait to apply it until right before serving, or it might get a little too soft during storage. Trust me, a fresh swirl of glaze makes all the difference!
Frequently Asked Questions
Final Thoughts
If you’re looking for a fuss-free way to turn ordinary zucchini into something spectacular, this moist zucchini walnut bundt cake is it. The combination of tender crumb, crunchy walnuts, and creamy glaze hits all the right notes. I’ve made it for family gatherings, after-school snacks, even impromptu brunches — and it always disappears in minutes! What makes this recipe truly special is how adaptable and forgiving it is. You can toss in different nuts, spice it up with some ginger, or even add chocolate chips if you’re feeling indulgent. It’s a perfect way to use up extra zucchini, especially when you want something homemade but don’t want to fuss too much. Every time I bake this, the house fills with that irresistible aroma, and my family can’t wait to dive in. I hope you give it a try and find a new favorite — trust me, once you’ve tasted that first slice, you’ll see what I mean about comfort baked into a cake. Happy baking, and I’d love to hear how yours turns out — don’t forget to leave a comment or share your twists!
hazelnut coffee shake
Ingredients
Method
- Blend ice cream with Nutella, slowly pouring in the cooled coffee until desired consistency.
- Pour into a glass and enjoy immediately!
