Description
A perfectly moist zucchini Bundt cake made with fresh orange zest, orange juice, melted butter, and a smooth citrus glaze.
Ingredients
Scale
- 3 cups grated zucchini, squeezed dry
- 2 1/2 cups all-purpose flour, plus extra for the Bundt pan
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 3 large eggs, at room temperature
- 1 1/4 cups granulated sugar
- 12 tablespoons unsalted butter, melted and slightly cooled
- 1 tablespoon finely grated orange zest
- 2 tablespoons fresh orange juice
- 1 cup powdered sugar, sifted
- 1 teaspoon finely grated orange zest
- 3 tablespoons fresh orange juice, plus more as needed
Instructions
- Preheat the oven to 325°F. Grease a 6-cup Bundt pan thoroughly, dust it lightly with flour, and tap out the excess.
- Grate the zucchini, wrap it in a clean kitchen towel, and squeeze out the excess liquid. Measure 3 cups after squeezing.
- Whisk the flour, baking powder, and cinnamon together in a medium bowl.
- In a large bowl, whisk the eggs and granulated sugar until smooth and slightly lighter in color.
- Gradually whisk in the melted and slightly cooled butter.
- Stir in the squeezed zucchini, 1 tablespoon orange zest, and 2 tablespoons orange juice.
- Fold in the flour mixture just until no dry streaks remain.
- Transfer the batter to the prepared Bundt pan and smooth the top.
- Bake for 55 to 65 minutes, or until a toothpick inserted into the thickest part comes out clean or with a few moist crumbs.
- Cool the cake in the pan on a wire rack for 10 to 15 minutes.
- Invert the cake onto the rack, remove the pan, and cool for an additional 30 minutes.
- Whisk the powdered sugar, 1 teaspoon orange zest, and 3 tablespoons orange juice until smooth.
- Drizzle the orange glaze over the slightly cooled cake and let it set before slicing.
Notes
- Squeeze the grated zucchini well to prevent a gummy or underbaked center.
- Measure the flour by spooning it into the measuring cup and leveling the top.
- Add more orange juice one teaspoon at a time when the glaze feels too thick.
- Add more sifted powdered sugar one tablespoon at a time when the glaze feels too thin.
- Store the covered cake at room temperature for up to 2 days.
- Refrigerate the covered cake for up to 4 days.
- Freeze well-wrapped, unglazed slices for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 411
- Sugar: 38
- Sodium: 146
- Fat: 16
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0.5
- Carbohydrates: 64
- Fiber: 1
- Protein: 6
- Cholesterol: 86