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Zucchini Bundt Cake with Orange Glaze

Just as it does in muffins and breads, shredded zucchini lends moistness to this cake.

  • prep: 30 mins
    total time: 1 hour 40 mins
  • servings: 10

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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

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.

Directions

  1. Step 1

    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.

  2. Step 2

    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.)

  3. Step 3

    Stir together eggs and sugar, then stir in melted butter, zucchini, and orange zest and juice. Stir in flour mixture. Transfer batter to pan.

  4. Step 4

    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.

  5. Step 5

    Brush several layers of orange glaze evenly over cake, and garnish with candied zucchini before serving.

Source
Martha Stewart Living, August 2011

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Reviews (4)

  • 4 Aug, 2012

    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.

  • 23 Jul, 2012

    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.

  • 23 Jul, 2012

    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.

  • 1 Oct, 2011

    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!