recipes
Fill Fall Menus with a Divine Dessert
Divine Dessert:This article introduces a Zucchini Spice Bundt Cake recipe that captures the transition from summer to fall flavors. It combines grated zucchini with a spice cake mix, walnuts, and white chocolate chips. The article encourages readers to explore more dessert recipes at Culinary.net and highlights STM Daily News as a culinary information source.
Last Updated on November 2, 2025 by Daily News Staff
Fill Fall Menus with a Divine Dessert
(Family Features) For those final days of summer that bleed into fall, you may be searching for a recipe that uses up garden veggies but tastes like autumn. Find comfort in this delicious Zucchini Spice Bundt Cake that features the freshness of warm days combined with the soothing flavors of cooler weather then discover more tasty desserts by visiting Culinary.net.
Zucchini Spice Bundt Cake
Recipe courtesy of “Cookin’ Savvy“
- 1 box spice cake mix
- 2 cups grated zucchini
- 1/3 cup melted butter
- 3 eggs
- 1 cup chopped walnuts, divided
- 1 cup chopped white chocolate chips, divided
- 1 cup powdered sugar
- milk
- Heat oven to 350 F.
- In bowl, mix cake mix, zucchini, butter, eggs, 3/4 cup walnuts and 3/4 cup white chocolate chips. Pour into greased bundt pan and bake 40 minutes, or until toothpick inserted in center comes out clean.
- Let cool about 10 minutes then remove from pan to finish cooling.
- Mix powdered sugar and milk, about 1/4 cup, to reach desired consistency of frosting. Pour over cooled cake then sprinkle with remaining walnuts and remaining white chocolate chips. Cut and serve.
SOURCE:
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