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Cinnamon Swirl Zucchini Cake

  • Author: Lesya
  • Prep Time: 10 min
  • Cook Time: 50 min
  • Total Time: 1 hour
  • Yield: 12-14 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American




Cinnamon Swirl


Pecans or Walnuts for Garnish


  1. Preheat the oven to 350º
  2. Grease and flour the bundt pan (so the cake doesn’t stick)
  3. In a medium bowl, combine flour, baking soda, baking powder, salt and cinammon. 
  4. In another bowl, cream together the cream cheese and sweetners using a hand mixer or kitchen aid. Add eggs on at a time. Add vanilla and coconut oil. Mix until incorporated. 
  5. Slowly mix the flour mixture into the wet mixture. Fold in the zucchini.
  6. In a small bowl, mix the cinamon and sweetener for the swirl.
  7. Pour half of the batter into the bundt pan. Sprinkle cinnamon mixture on top. Pour the remainder of the batter on top of that. 
  8. Tap the pan down to even the batter.
  9. Bake for 40-60 min until toothpick comes out clean. DO not overbake.
  10. Let cool completely before turning.
  11. To make the glaze, combine sweetener, cinammon, vanilla and almond milk in a bowl. Add more milk if the glaze is too thick. 
  12. Flip the cake over and pour glaze on top. Garnish with Pecans or Walnuts


Store in fridge. Warm in microwave to soften.


  • Serving Size: 1 slice
  • Calories: 183
  • Fat: 18g
  • Carbohydrates: 11g
  • Fiber: 8g
  • Protein: 4g

Keywords: keto zucchini cake, zucchini cake, cinnamon swirl cake


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