What should you do with all that zucchini?…zucchini fries, zucchini fritters,  zucchini pancakes, zucchini boats….the web is full of endless possibilities. But look no further, because I got you covered. The best thing to do with those never ending summer zucchini is to make a bundt cake. You will love, love it…and the caramel frosting, well need I say more. Most recipes I’ve seen for zucchini cakes have a cream cheese frosting, don’t get me wrong, I love me a good cream cheese frosting. BUT this caramel frosting takes this cake up a notch for sure. It’s soooo good!  I’ve been using this recipe for years to make cupcakes, and although excellent in cupcake form…they can be a little time consuming. By turning the batter into the bundt pan, it eases up on prep and clean-up time;  and not to mention, it makes a beautiful presentation. 

The Best Zucchini Bundt Cake with Caramel Frosting

Moist, flavorful and unique blend of garden zucchini, applesauce and orange juice all in an amazing bundt cake. The delicious caramel frosting tops this cake off beautifully.


  • 3 large eggs
  • 1-1/3 cups sugar
  • 1/2 cup unsweetened applesauce
  • 1/2 cup orange juice
  • 1 teaspoon almond extract
  • 2-1/2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon nutmeg
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1-1/2 cups shredded zucchini


  • 1 cup packed brown sugar
  • 1/2 cup butter cubed
  • 1/4 cup 2% milk
  • 1 teaspoon vanilla extract
  • 1-1/2 to 2 cups confectioners' sugar


  1. Preheat oven to 350°. Beat first five ingredients. Combine dry ingredients; gradually add to egg mixture and blend well. Stir in zucchini.
  2. Pour batter into a Bundt pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool 10 minutes before removing to a wire rack.

For frosting:

  1. Combine brown sugar, butter and milk in a large saucepan. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in vanilla. Cool to lukewarm.

  2. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cake. Devour and enjoy!!

Recipe Notes

Recipe also makes great cupcakes!

Slightly adapted from Taste of Home.

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