Zucchini Walnut Bundt Cake with Thermomix

5 from 5 votes
Total Time 1 hour 15 minutes
Course Dinner
Cuisine European
Servings 1 people
Calories 239 kcal


  • 100 g Walnuts
  • 400 g Zucchini
  • 100 ml Neutral oil, e.g. sunflower oil
  • 250 g Brown sugar
  • 3 Pc. Eggs
  • 1 packet Vanilla sugar
  • 1 tsp Baking soda
  • 2 tsp Tartar baking powder
  • 350 g Spelt flour type 630
  • 3 tsp Cinnamon
  • 1 tsp Gingerbread or Christmas seasoning


  • Finely chop the nuts on level 6 for about 6 seconds, then transfer. Cut the zucchini into large pieces and chop on speed 5 for about 4 seconds. Push down with the spatula if necessary.
  • Now add all the remaining ingredients and the walnuts to the mixing bowl and stir for about 35 seconds on speed 5. Put the dough in a greased cup cake tin sprinkled with breadcrumbs and bake in the preheated oven at 200 degrees top / bottom heat on the middle rack for about 50 - 60 minutes.
  • Let the cake cool down in the mold for about 15 minutes and then carefully remove it from the mold. Dust with powdered sugar or cover with a chocolate icing, if you like.


Serving: 100gCalories: 239kcalCarbohydrates: 36.5gProtein: 2.5gFat: 9.1g
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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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