Zucchini Bundt Cake 3
Zucchini Bundt Cake 3

Zucchini Bundt Cake with Caramel Glaze

Recipes   Sweets     Swerve Bake Mixes    



  • 2 cups shredded zucchini
  • ¼ tsp salt 
  • 3 large eggs, room temperature 
  • ⅓ cup melted butter 
  • 1 box Swerve Sweets Vanilla Cake Mix
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 cup water
  • 2 tsp vanilla extract


Zucchini Bundt Cake 4



  1. Place the shredded zucchini in a sieve in the sink or over a bowl. Sprinkle with salt and toss to combine. Let drain 1 hour. Place the zucchini in a tea towel and squeeze out as much liquid as possible.
  2. Preheat the oven to 350F and grease a bundt pan very well.
  3. In a large bowl, whisk together the zucchini, eggs, and melted butter. Stir in the cake mix, cinnamon, and nutmeg. Add the water and vanilla extract and stir until well combined. If the batter is really thick, add a little more water (the batter should be scoopable but not pourable).
  4. Spread the batter in the prepared pan and bake 35 to 45 minutes, or until the top is golden brown and firm to the touch.
  5. Remove and let cool 20 minutes, then flip out onto a wire rack to cool completely.


  1. In a small saucepan over low heat, melt the butter. Remove from heat and stir in the sweeteners until smooth. Add the whipping cream and caramel extract and stir until combined. Drizzle over the cooled cake.

Serves 12. 

Zucchini Bundt Cake 7
Nutrition Facts

Serving Size 1 piece

Servings 12

Calories 190
Total Fat 17g
Total Saturated Fat 6g
Cholesterol 70mg
Sodium 220mg
Total Carbs 22g
Dietary Fiber 3g
Sugars 2g
Added Sugar 0g
Swerve 16g
Protein 5g
Net Carbs: 3g