Zucchini Bundt Cake with Orange Glaze
We Also Love
- Comments()
- Prep Time 30 minutes
- Total Time 1 hour 40 minutes
-
Yield Makes one 8-inch cake
Serves 10
Ingredients
- 1 1/2 sticks unsalted butter, melted, plus more for pan
- 2 1/2 cups all-purpose flour, plus more for pan
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon anise seeds
- 1/8 teaspoon ground cardamom (optional)
- Coarse salt
- 2 medium zucchini (about 8 ounces each)
- 3 large eggs
- 1 1/2 cups sugar
- 1/2 teaspoon grated orange zest, plus 1 tablespoon fresh orange juice
- Orange Glaze
- Candied Zucchini Strips, optional
Directions
-
Preheat oven to 325 degrees. Brush a 6-cup Bundt pan (surlatable.com) with butter, and dust with flour, tapping out excess. Whisk together flour, baking powder, spices, and 1 teaspoon salt.
-
Grate zucchini on the large holes of a box grater, then squeeze dry in a clean kitchen towel or press in a ricer. (You will need 2 1/2 cups.)
-
Stir together eggs and sugar, then stir in melted butter, zucchini, and orange zest and juice. Stir in flour mixture. Transfer batter to pan.
-
Bake until a toothpick inserted into the center comes out clean, about 1 hour (cake will rise quite a bit over the top of the pan but should not run over). Transfer pan to a wire rack, and let cake cool for 10 minutes. Run a paring knife around edges of cake to loosen, and turn out onto wire rack. Let cool for at least 30 minutes.
-
Brush several layers of orange glaze evenly over cake, and garnish with candied zucchini before serving.
Cook's Note
Unglazed cake can be stored at room temperature, wrapped in plastic wrap, for up to 1 day, or frozen for up to 1 month.
sorry Martha-this cake was so dry. i know the other reviews were good but i had a dreadful experience. i wondered why the zucchini had to be drained and squeezed out all the moisture. last week i made my grandmother's zucchini cake and everyone of my neighbours raved over how mist and delicious it was, so i thought -well Maratha's had to be better-it was awful and i followed recipe to a 't'...i have a cooking blog so i'm not a novice. my advice do not drain zucchini.
You have to try this. It is a wonderful light cake, sweet but not overly so and so much flavor. The zucchini ribbons on top are worth the effort, they look so nice, but if you don't have the time they're not necessary because the cake is so good on its own.
This was fantastic and fairly easy to make. I skipped the anise, but used cardamom. I also used half summer squash and half zucchini. The result was light and flavorful, but not too sweet.
This was fantastic and fairly easy to make. I skipped the anise, but used cardamon. I also used half summer squash and half zucchini. The result was light and flavorful, not too sweet.
This is a wonderful recipe! I made this from a MS magazine that was floating around at work. Very easy to prepare: food processor makes light work of zucchini grating- I used a fine grate. Opted out of the cardamom and anise, increased the cinnamon to 1 tsp . The cake is dense and light at the same time, not overly sweet, has a delicate zucchini flavor. The orange glaze adds a wonderful sweet- tart punch. My co-workers raved. Can't wait to make this again! . This recipe is a keeper!