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Gallery Zucchini Bundt Cake with Orange Glaze Recipe Summary prep: 30 mins total: 1 hr 40 mins Servings: 10 Yield: Makes one 8-inch cake

Ingredients Ingredient Checklist 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 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.

Gallery Zucchini Bundt Cake with Orange Glaze

Recipe Summary prep: 30 mins total: 1 hr 40 mins Servings: 10 Yield: Makes one 8-inch cake

Zucchini Bundt Cake with Orange Glaze

Zucchini Bundt Cake with Orange Glaze

Zucchini Bundt Cake with Orange Glaze

Recipe Summary prep: 30 mins total: 1 hr 40 mins Servings: 10 Yield: Makes one 8-inch cake

Recipe Summary

prep: 30 mins total: 1 hr 40 mins

Servings: 10 Yield: Makes one 8-inch cake

prep: 30 mins

total: 1 hr 40 mins

prep:

30 mins

total:

1 hr 40 mins

Servings: 10

Yield: Makes one 8-inch cake

10

Makes one 8-inch cake

Ingredients

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 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.

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.

Reviews (3)

 Add Rating & Review     43 Ratings   5 star values:        11    4 star values:        14    3 star values:        11    2 star values:        3    1 star values:        4

Reviews (3)

Add Rating & Review     43 Ratings   5 star values:        11    4 star values:        14    3 star values:        11    2 star values:        3    1 star values:        4

Add Rating & Review

43 Ratings 5 star values: 11 4 star values: 14 3 star values: 11 2 star values: 3 1 star values: 4

43 Ratings 5 star values: 11 4 star values: 14 3 star values: 11 2 star values: 3 1 star values: 4

43 Ratings 5 star values: 11 4 star values: 14 3 star values: 11 2 star values: 3 1 star values: 4

  • 5 star values: 11 4 star values: 14 3 star values: 11 2 star values: 3 1 star values: 4

    Martha Stewart Member     Rating: Unrated       08/04/2012   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.  

Martha Stewart Member     Rating: Unrated       07/23/2012   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.  

Martha Stewart Member     Rating: Unrated       07/23/2012   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.

    Martha Stewart Member

    Rating: Unrated 08/04/2012

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.

Rating: Unrated

Rating: Unrated 07/23/2012

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.

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.

All Reviews for Zucchini Bundt Cake with Orange Glaze

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Zucchini Bundt Cake with Orange Glaze

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest