Zucchini Raspberry Bundt Cake

5 from 8 votes
Course Dinner
Cuisine European
Servings 14 people
Calories 473 kcal


  • 450 g Zucchini fresh
  • 210 g Flour
  • 95 g Chopped almonds
  • 175 g Butter
  • 150 g Brown sugar
  • 60 g Maple syrup
  • 4 Free range eggs
  • 95 g Ground hazelnut
  • 2,5 tsp Baking powder
  • 250 g Raspberry fresh
  • 1 pinch Salt
  • 2 tbsp Raspberry spirit
  • Icing sugar for dusting


  • The dough is for a 22cm bundt cake pan
  • Spread the shape with butter and dust with flour. Pre heat the oven to 180 degrees celcius
  • Grate the zucchini with a hash brown and mix with 1/4 of the flour. Roughly chop the almonds. Moisten the raspberries with raspberry spirit and let stand.
  • Beat the butter and sugar until frothy. Stir in the maple syrup. Stir in eggs one at a time.
  • Mix in the remaining flour, hazelnuts and baking powder.
  • Now stir in the zucchin, almonds and raspberries.
  • Put everything in the Gugelhupf tin and bake at 180 degrees for about 55 minutes in the middle of the oven
  • If the needle sample is good, take the Gugelhopf out of the oven and let it cool slightly in the mold.
  • Then place on a wire rack and let stand overnight so that it can rest and cool down completely.
  • Just before serving, add powdered sugar and a coffee


Serving: 100gCalories: 473kcalCarbohydrates: 34.7gProtein: 7.5gFat: 31.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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