• Preheat oven to 325°F. Grease a 6-cup bundt pan and lightly flour. (Make sure to tap out excess flour.) Set aside.
• Grate zucchini and then squeeze dry in a kitchen towel to remove excess water. Measure out three cups.
• Whisk together flour, baking powder, and cinnamon. Set aside.
  2½ cups all-purpose flour, 2 ½ teaspoons baking powder, ½ teaspoon cinnamon
• Whisk together eggs and sugar. Gradually mix in melted butter, zucchini, orange zest and juice.
  3 cups zucchini, 3 large eggs, 1 ¼ cups granulated sugar, 12 tablespoons butter, 1 tablespoon orange zest, 2 tablespoons fresh orange 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.
  1 cup powdered sugar, 1 teaspoon orange zest, 3 tablespoons fresh orange juice