Healthy Zucchini Bundt Cake with Cream Cheese Drizzle.


With an abundance of zucchini in my kitchen and a desire to use my brand new bundt pan – I thought I would whip up a fun, yet healthy, zucchini cake with a cream cheese drizzle to make Monday dinner fun!  It worked.  The pretty cake was met with many oohhhh’s and ahhhh’s.

I’ll be honest, although I haven’t tried it, I’m quite certain this recipe would work beautifully as muffins or as a loaf of bread too.  I removed the oil from my recipe all together and lessened the sugar- added some honey and I have to tell you – my critics, ummm my family, loved it.  I still don’t think I’m the best at drizzling icing (I’m not a fan of icing) but you can work it however you prefer or just dust it with some powdered sugar as another option.  Healthy enough to eat for breakfast too!


3 cups of heaping shredded zucchini
1 cup of unsweetened applesauce
1/2 cup plain or vanilla Greek yogurt
3 eggs
2 teaspoons of vanilla extract
1 tablespoon honey (I used raw)
1/3 cup of sugar
1.5 cups of whole wheat flour
1.5 cups of all-purpose flour
1/4 cup of flaxseed meal
3 teaspoons of ground cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/4 teaspoon baking powder
1 ripe banana
1 teaspoon salt

Optional:  Add chocolate chips to the batter.


Preheat the oven to 350 degrees.  Spray your pan of choice with baking spray and set aside.

In your stand mixer with the paddle attached, blend zucchini, applesauce, yogurt, eggs, vanilla, honey and sugar.  Then add the remaining ingredients adding the chocolate (if using) by hand.  Spoon the batter into your prepared pan and bake.  I baked the bundt for about 50-52 minutes or until a toothpick inserted comes out clean.  Let cool completely.


4 ounces of softened low fat cream cheese
2 tablespoons of honey or maple syrup
1 teaspoon of vanilla extract
1/2 teaspoon ground cinnamon

Whisk until combined.  I microwaved it to soften it and place it into a piping bag and drizzled it on.

– See more at:

— Knead to Cook

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