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Overhead shot of a zucchini bundt cake with a knife and cake spatula.

Streuseled Zucchini Bundt Cake with Ganache Glaze

A cinnamon laced zucchini cake, with a swirl of crunchy, sweet walnuts in the middle
Course Dessert
Cuisine American
Keyword Ganache, Streusel, Walnuts, Zucchini
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 16 servings
Calories 560kcal


  • Bundt Pan



  • ½ cup chopped walnuts
  • 1/2 cup brown sugar
  • 2 tbsp all-purpose flour
  • 2 tbsp melted butter

Zucchini Cake

  • eggs
  • ½ cup unsweetened applesauce
  • 1/4  cup canola oil
  • cup brown sugar
  • 1/2 cup granulated sugar
  • tsp  vanilla
  • tsp  cinnamon
  • cups  grated zucchini
  • cups  all-purpose flour
  • tsp  salt
  • tsp  baking soda
  • 1/4  tsp  baking powder
  • cup  semi-sweet chocolate chips

Ganache Glaze

  • ½ cup heavy cream
  • 8 oz semi-sweet chocolate chips or chopped quality chocolate
  • 2 tbsp corn syrup



  • Mix together walnuts, brown sugar, flour and melted butter in a small bowl. Set aside.

Zucchini Cake

  • Preheat oven to 350°F
  • In a large bowl, whisk together eggs, applesauce, oil, vanilla, and cinnamon.
  • Add in grated zucchini and stir to combine.
  • In a medium bowl, whisk together flour, salt, baking soda, and baking powder.
  • Stir the dry ingredients into the wet ingredients until only a few streaks of flour remain. Stir in the chocolate chips until everything is well combined.
  • Grease a bundt pan very well with a neutral oil or cooking spray, and then lightly flour the pan.
  • Fill the bundt with half the batter, then sprinkle with the streusel. Top with remaining batter.
  • Bake for 50-60 minutes, or until a toothpick comes out clean. Let cool for 10 minutes, then remove cake from the pan, and transfer to a cooling rack.


  • Heat the cream in a small saucepan until just simmering. Pour over chocolate and allow to sit for 1-2 minutes.  Add in the corn syrup.  This will help the glaze stay shiny.  Whisk until smooth.
  • Allow the ganache to cool at room temperature for about 10 minutes, then whisk vigorously until it thickens and coats the back of a spoon. You want the ganache to be thick enough to have a good layer on the cake, but thin enough to still drizzle down slowly.
  • Pour over a cooled bundt cake and garnish with chopped walnuts.


Calories: 560kcal | Carbohydrates: 82g | Protein: 9g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 253mg | Potassium: 362mg | Fiber: 5g | Sugar: 41g | Vitamin A: 277IU | Vitamin C: 5mg | Calcium: 75mg | Iron: 5mg