Recipes Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes Zucchini Bundt Cake with Orange Glaze 3.6 (43) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 13, 2019 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 1 hrs 40 mins Servings: 10 Yield: 1 8-inch cake Just as it does in muffins and breads, shredded zucchini lends moistness to this cake. Ingredients 1 ½ sticks unsalted butter, melted, plus more for pan 2 ½ cups all-purpose flour, plus more for pan 2 ½ teaspoons baking powder ¼ teaspoon ground cinnamon ¼ teaspoon anise seeds ⅛ teaspoon ground cardamom (optional) Coarse salt 2 medium zucchini (about 8 ounces each) 3 large eggs 1 ½ cups sugar ½ 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 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 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. Print