Zucchini Crumb Bundt Cake

Prep Time: 10 minutes

Cooking Time: 50-55 minutes

Servings: 10



  • 1 package Krusteaz Cinnamon Swirl Crumb Cake & Muffin Mix (1 pouch each cake mix and cinnamon topping)
  • ⅔ cup water
  • 1 egg
  • 2 cups shredded zucchini
  • Glaze
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • ½ teaspoon cinnamon 
  • Candied pecans (optional) 


  • Preheat oven to 350 degrees. Generously grease 10 inch Bundt pan. 
  • In a large bowl, stir together water, egg, and cake mix until well blended. 
  • Using a wooden spoon, stir in shredded zucchini. Spoon half of the batter into the pan. 
  • Sprinkle entire cinnamon topping. Top with remaining batter. 
  • Bake 50-55 minutes or until a toothpick is inserted in center and comes out clean. 
  • Cool for 15 minutes, then invert the pan onto serving dish to remove cake and allow to cool completely. 
  • Glaze: Whisk together the powdered sugar, milk, and cinnamon until smooth. 
  • Pour glaze over cake and sprinkle with candied pecans, if desired. Slice and serve.