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Apple Zucchini Bundt Cake with Crunchy Limoncello Glaze

by Savoring Italy

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Apple Zucchini Bundt Cake with Crunchy Limoncello Glaze is a perfect fall Bundt cake full of apples, zucchinis and fall spices. A great way to use up end of summer zucchini. The crunchy Limoncello just may be the best part!

I really look forward to apple baking season. I am a baker that will look for an excuse to try absolutely every apple recipe I come across. There is usually not any recipe that I do not want to meet. This Apple Zucchini Bundt Cake with Limoncello Glaze is just perfect for fall!

overhead image of apple zucchini bundt cake with crunchy limoncello glaze

Originally published September 2012 and updated on July 18, 2020. This is one of my all time favorite Bundt cakes! I thought maybe you would have fun trying it out on a lazy Sunday afternoon.

This past weekend was the birthday of my best friend. She also adores apple desserts and she is also a big fan of my Bundts. The perfect excuse to make another Bundt! It just came down to finding a different and little more unique apple cake for her celebration. Doesn’t everybody bring a Bundt to a birthday?

overhead image of apple zucchini bundt cake with crunchy limoncello glaze

So I came across one from David Lebovitz. David adapted a beautiful cake that he found in Gina DePalma’s book.  Gina DePalma was the pastry chef at Babbo in New York City. I need to get a copy of this book and I dreamed of visiting Babbo one day when I would be back in New York City.

overhead image of slice of cake on white plate

I made some slight adaptions to the recipe. I omitted the roasted and pulsed almonds. It was a matter of time constraint. I would like to try it again with the addition of roasted/pulsed nuts.

I thought the addition of apples and rosemary would make it a nice, “I’m ready for fall apple baking season” cake. I hadn’t baked a cake with rosemary since this wonderful Lemon Rosemary Olive Oil Cake. I need to use it more often in cakes.

I also thought a little Limoncello in the glaze would be a nice idea. I hope you agree. The cake was a little more dense when mixing than the chocolate zucchini swirl bundt cake I baked. I love the flavor of extra virgin olive oil in my cakes.

I decided to mellow its flavor with some coconut oil (any mild oil will do). The cake was loved by all at the birthday dinner Friday night. I ended up baking it again for a Rosh Hashana dinner that I had at my house. Marisa was thrilled with her two birthday Bundts. The second Bundt was a chocolate vegan Bundt I make to bring almost everywhere. You can’t go wrong with a Bundt.

overhead image of apple zucchini cake with crunchy limoncello glaze

I just love this moist and delicious fall Bundt cake. I couldn’t decide if the crunchy glaze or the cake was my favorite part.

overhead image of apple zucchini bundt cake with limoncello glaze

adapted from David Lebovitz.

What is needed to make Apple Zucchini Bundt Cake with Crunchy Limoncello Glaze

Here is all you need to make this delicious cake:

For the cake:

  • flour (I used half whole wheat and half all-purpose)
  • baking powder
  • baking soda
  • sea salt
  • ground cinnamon
  • ground ginger
  • fresh rosemary
  • 3 large eggs
  • sugar
  • olive oil
  • vanilla extract
  • zucchini
  • apple

For the glaze:

  • freshly squeezed lemon juice
  • Limoncello (omit if needed and it will be fine)
  • granulated sugar
  • powdered sugar

How do you make apple zucchini Bundt cake with Limoncello glaze?

The first and very important part of making this cake is to shred the zucchini. Just shred the zucchini and wring it together in a clean dish towel to get rid of the zucchini liquid. Once you do that you set aside the zucchini while you prep the other parts of the recipe.

overhead image of shredded zucchini

The next step is to sift together the dry ingredients and the rosemary in a medium sized bowl.

After that you have to beat the eggs (either in a stand mixer, with a hand mixer or by hand). Add in the sugar and oil and mix until light and fluffy. Add in the vanilla. Stir to combine.

Once you have combined the eggs with sugar and oils, it’s time to add in the dry ingredients a half a cup at a time scraping down the sides of the mixer bowl to make sure everything is incorporated. Be sure to really combine all the flour with the wet ingredients. Scrape down the sides of the bowl and the bottom and combine it all.

The next step is to gently fold in the zucchini and apple.

Finally, scrape the batter into the prepared Bundt pan, smooth the top.

overhead image of cake batter in bundt pan

Bake the cake for 45 to 50 minutes, until the toothpick inserted into the center comes out clean.

overhead image of bundt cake on floral plate

When the cake is done, make the glaze. When you have let cake cool and flipped it to your serving plate, brush on the glaze.

overhead image of glazing bundt cake

Love this cake? Pin to your favorite cake board and save to bake!

Happy Bundt baking!:)

Some more Bundt cakes:

Coconut Lime Bundt Cake

Fresh Strawberry Bundt Cake

Old Fashioned Donut Bundt Cake

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5 from 7 votes

Apple Zucchini Bundt with Crunchy Limoncello Glaze

Apple Zucchini Bundt Cake with Crunchy Limoncello Glaze is a perfect fall Bundt cake full of apples, zucchinis and fall spices. A great way to use up end of summer zucchini. The crunchy Limoncello just may be the best part!
Prep Time15 mins
Cook Time50 mins
Course: Dessert
Cuisine: American
Keyword: Bundt Cake, limoncello, zucchini
Servings: 1 large Bundt cake
Author: Lora

Ingredients

  • CAKE
  • 2 cups flour I used half whole wheat and half all-purpose
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sea salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon dried ground ginger
  • 1 1/2 tablespoons finely chopped fresh rosemary
  • 3 large eggs at room temperature
  • 1 3/4 cups sugar
  • 1 cup coconut oil or any mild flavored oil
  • 2 teaspoons vanilla extract
  • 2 1/2 cups finely grated zucchini
  • 1 large apple I used Golden Delicious, peeled, cored and cut into small chunks
  • GLAZE
  • 1/4 cup freshly squeezed lemon juice
  • 1 tablespoon Limoncello omit if needed and it will be fine
  • 1/3 cup  granulated sugar
  • 1 cup  powdered  sugar

Instructions

  • CAKE
  • Preheat the oven to 350ºF (180ºC). Grease a 10 cup (2.5bundt (or tube cake pawith non-stick baking spray. I have great results with Pam. You could also butter and dust with flour. Tap the pan to shake out the excess flour.
  • Shred the zucchini and wring it together in a clean dish towel to get rid of the zucchini liquid. Set aside the zucchini.
  • In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and rosemary. Set aside.
  • In the bowl of a stand mixer with the paddle attachment on medium speed, beat the eggs, sugar, and oils until light and fluffy; approximately 3 minutes. Stop and scrape down the sides of the mixer; then add the vanilla.
  • Add the in the dry ingredients a half a cup at a time scraping down the sides of the mixer bowl to make sure everything is incorporated then beat on medium speed for 30 seconds.
  • Gently fold in the zucchini and apple.
  • Scrape the batter into the prepared cake pan, smooth the top.
  • Bake the cake for 45 to 50 minutes, until the toothpick inserted into the center comes out clean.
  • GLAZE
  • Wait to make the glaze until the last few minutes of the cake baking. In a small bowl whisk together the lemon juice, granulated sugar, and powdered sugar. You have to wait to make the glaze until the last minute because it will get very thick.
  • Let the cake cool for 10 minutes, then carefully invert it onto a cooling rack. Brush the glaze over the cake with a pastry brush and let the cake cool completely.

Notes

All images and text  ©Savoring Italy.  Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
 

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  7. Terra says

    I am hoping to join in your fun, with being on vacation I may miss out though:-( I have truly enjoyed reading all the bundt cake posts:-) I love love your limoncello glaze, that seriously sounds amazing! Hugs, Terra

    Reply

  14. Lisa says

    Zucchini, apples and limoncello glaze is an explosion of flavors in such a moist bundt! My bundts never turn out so beautiful! I suppose I'm just not a 'bundty' being? 😉

    Reply

  18. Laura says

    Yum! This is unique and really delicious sounding, especially the rosemary. I too am a bundt fanatic… I am trying to decide if there is a good way to incorporate zucchini into the bundts I will be donating for a cake walk at my kids' school this Saturday! This is so up my alley!

    Reply

  21. Shulie Madnick says

    Apple and zucchini, I would never think of that combination, but makes a perfect pairing. I also know what you mean by the glaze crunch. S loves the tartness and texture, when I make it. More often than not, I don't, and he says 'but it's my favorite part!' 🙂

    Reply

  27. Paula says

    I see a nice chunk of apple peeking out of that cake in the first photo. This is another beautiful bundt and that lemon glaze…mmm…mmm…mmm. Of course your girlfriend loved it…what's not to love?!

    I found it interesting that you get rid of the liquid after grating your zucchini. I never do, just toss it all in the cake batter. Hmmm.

    Reply

  30. Helene Dsouza says

    That day I had gone to buy cake molds for my new oven and the place where we get those molds is not open for the public, otherwise its very difficult to get molds here around. I should have bought the bundt mold that day, da**. I want to participate as well now! Sounds like a fun challenge to me and I got some awesome bundt recipe up my sleeve from college time. Thanks fro sharing your wonderful creation!! =D

    Reply

  32. Patty says

    I'm now looking longingly at my Bundt pan…wishing it was filled with apple zucchini batter and headed into the oven, oh well- I'm enjoying your lovely creation;-)

    Reply

  37. Jamie says

    I thought I commented on this but what the heck it is worth a double look and two comments! I'm so in the mood for apples and apple treats like this! You know I love Bundt cakes and the added zucchini makes it even moister. And the glaze? WOW!

    Reply

  38. Nami | Just One Cookbook says

    Drool… zucchini and apple cake and Lemonchello glaze? I will not stand up once this cake is served. I so wish I have a slice of this cake! My morning or even tea time will be brighten up and I can handle kids all day. Haha!

    Reply