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Zucchini Bundt Cake with Orange Glaze

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

Source: Martha Stewart Living, August 2011
Total Time Prep Servings Yield

Ingredients

Directions

Cook's Notes

Unglazed cake can be stored at room temperature, wrapped in plastic wrap, for up to 1 day, or frozen for up to 1 month.

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  • robimac7
    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.
    Reply
  • Virtual Farmgirl
    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.
    Reply
  • Virtual Farmgirl
    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.
    Reply

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