Elderflower-Glazed Zucchini Coconut Bundt Cake Recipe

Wonderfully moist zucchini coconut bundt cake with elderflower glaze. Can be baked as a bundt or small loaf cake and it’s great for breakfast or snacking.

I used to spend most of my time at my desk — working on the blog, doing other work, or getting lost on social media. Since getting a dog, my routine has changed completely. Long walks and discovering nearby green spaces have become part of my day, and I find the movement refreshing in a way that doesn’t feel like a chore.

Having a dog really makes you leave the house; during the first ten days after Brutus arrived, my legs felt exhausted from all the walks. It turns out I average a surprising number of steps each day. I don’t know whether the routine will stay the same once he’s more trained and can go off-lead, but for now it’s been a lovely, natural way to be active, not a forced exercise session.

That said, puppy life isn’t all perfect. Brutus is lovely in so many ways, but he’s not sleeping on his own yet, and I’ve been operating on very little sleep — similar to the early days with babies. I’m not great on five hours of sleep, so lots of coffee and a steady stream of cake have been getting me through. If you have tips for settling a dog so they sleep independently, I’d love to hear them.

This zucchini coconut bundt cake with elderflower glaze is a perfect example of a casual, all-purpose bake: light enough for breakfast, sturdy enough for a snack. It includes courgette (zucchini), which helps keep the crumb tender and moist. Because courgettes contain a lot of water, take the time to squeeze out excess moisture after grating; that prevents the cake from becoming too dense while still leaving a lovely, tender texture.

Love bundt cakes? Try these recipes

Blueberry bundt cake with blueberry lemon glaze
Orange sour cream bundt cake
Amaretti ricotta semolina bundt cake with cherry compote
Strawberry rose bundt cake with lemon glaze

MAKING THIS RECIPE OR OTHERS?

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Zucchini Coconut Bundt Cake with Elderflower Glaze

By Lucy Parissi | Supergolden Bakes

Wonderfully moist zucchini bundt cake with elderflower glaze. Can be baked as a bundt or small loaf cake and it’s great for breakfast or snacking.

Prep Time: 10 minutes | Cook Time: 50 minutes | Total Time: 1 hour | Servings: 10

Ingredients

For the cake

300 g (10.5 oz) zucchini, grated
200 g (7 oz) all-purpose flour
100 g (3.5 oz) caster sugar
70 g (1/4 cup + 1 tbsp) coconut oil, melted
60 g (2 oz) sweetened desiccated shredded coconut
2 large eggs
1 tsp baking powder
1/2 tsp bicarbonate of soda (baking soda)
1/2 tsp coconut extract (optional)
1/8 tsp salt
Zest of 1 lemon

Elderflower glaze

100 g (3.5 oz) icing (powdered) sugar
2 tbsp elderflower cordial (optional)
2–3 tbsp lemon juice, or as needed
Fresh elderflowers or lemon zest to decorate (optional)

Instructions

Preheat the oven to 180°C (350°F). Grease an 8-cup bundt tin with butter and dust with flour, shaking out the excess. Alternatively, line a small loaf tin with baking paper.
Coarsely grate the courgettes using a box grater or food processor.
Place the grated courgette in a sieve, sprinkle with the salt, and mix with your hands. Leave to stand for 5 minutes to draw out moisture.
Use a muslin cloth or your hands to wring out as much liquid as possible from the grated courgette.
In a bowl, whisk the eggs, sugar, and melted coconut oil together until combined.
Add the drained grated courgette and fold it into the wet mixture. Stir in the lemon zest, shredded coconut, and coconut extract if using.
Sift in the flour, baking powder, and bicarbonate of soda. Fold the dry ingredients into the batter until there are no dry pockets of flour.
Transfer the batter to the prepared tin and level the surface. Bake for 45–50 minutes, or until the cake is springy to the touch and a skewer inserted into the center comes out with only a few moist crumbs.
Cool the cake in the tin briefly, then turn out onto a wire rack and leave to cool completely.
To make the glaze, whisk the icing sugar with the elderflower cordial and lemon juice until you reach a fairly thick but pourable consistency. Add more icing sugar if too thin, or more lemon juice/water if too thick. Drizzle the glaze over the cooled cake and decorate with elderflowers or lemon zest if you like.

Notes & Serving Suggestions

This cake works well as a breakfast treat, a light dessert, or a pick-me-up snack alongside coffee or tea. Because the zucchini keeps the crumb tender, it stays fresh for a few days when stored in an airtight container at room temperature. You can also slice and freeze portions for longer storage. The elderflower glaze is optional but adds a delicate floral brightness that complements the coconut and lemon zest.

Nutrition

Nutritional information is approximate and will depend on ingredient brands and portion sizes.

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