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5 from 1 vote

Zucchini Bundt Cake with Orange Glaze

This perfectly moist Zucchini Bundt Cake with Orange Glaze will make a beautiful addition to any meal!
Course Dessert
Cuisine American
Keyword bundt cake, zucchini bundt cake with orange glaze
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Let Cool 30 minutes
Total Time 1 hour 50 minutes
Servings 10 servings
Calories 411kcal
Author Trish - Mom On Timeout


  • 3 cups zucchini grated
  • 2 1/2 cups all-purpose flour plus extra for bundt pan
  • 2 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 3 large eggs room temperature
  • 1 1/4 cups granulated sugar
  • 12 tbsp butter melted and cooled slightly
  • 1 tbsp orange zest
  • 2 tbsp fresh orange juice

Orange Glaze

  • 1 cup powdered sugar sifted
  • 1 tsp orange zest
  • 3 tbsp fresh orange juice


  • Preheat oven to 325 degrees.
  • Grate zucchini and then squeeze dry in a kitchen towel to remove excess water. Measure out three cups.
  • Grease a 6-cup bundt pan and lightly flour. (Make sure to tap out excess flour.)
  • Whisk together flour, baking powder, and cinnamon. Set aside.
  • Stir together eggs and sugar. Gradually mix in melted butter, zucchini, orange zest and juice.
  • Stir in flour mixture just until combined. Pour into prepared pan.
  • Bake 55-65 minutes or until a toothpick inserted into the cake comes out clean.
  • Let cake cool on a wire rack for 10-15 minutes before inverting the cake pan and turning it out onto a wire rack. Let cool for an additional 30 minutes before glazing.

Orange Glaze

  • Whisk glaze ingredients together and drizzle over slightly cooled cake. If glaze is too thick, add more orange juice. If it is too thin, whisk in more sugar.


Recipe adapted from MarthaStewart.com.


Calories: 411kcal | Carbohydrates: 64g | Protein: 6g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 86mg | Sodium: 146mg | Potassium: 296mg | Fiber: 1g | Sugar: 38g | Vitamin A: 589IU | Vitamin C: 12mg | Calcium: 78mg | Iron: 2mg