This gorgeous Zucchini Bundt Cake is wonderfully moist and delicious and topped with a simple orange glaze! Easy to make and even easier to eat, this zucchini cake recipe is perfect for using up extra zucchini and summer entertaining.
Looking for more zucchini recipes? Make sure to try my Baked Zucchini Fries, Lemon Zucchini Cake and Zucchini Carrot Oatmeal Cookies!
Zucchini Cake Recipe
We got our first zucchini out of the garden last week and you would have thought I won the lottery I was so excited. It kind of snuck up on me, hidden behind one of the tomato plants and man, when I found that baby, it was awesome!
I immediately starting thinking of all sorts of zucchini recipes I wanted to make but landed on this one – a gorgeous Zucchini Bundt Cake with Orange Glaze.
There is something about zucchini recipes that make me happy. It’s amazing how a simple vegetable can be so versatile. Brownies, cakes, cookies, bread, quiche – I think zucchini goes with everything 🙂
The extra moisture that the zucchini provides to this cake is outstanding. This may be the most perfectly moist cake I’ve ever tried.
I love how delicate this cake is despite the incredible mositure. It feels like a true delicacy.
The fresh orange juice and orange zest really brighten up this beautiful bundt cake. I love seeing the specks of orange throughout the cake as well as the glaze – little bits of bright, fresh flavor.
This cake disappeared far too fast and we are now all eagerly awaiting our next zucchini – fresh from the garden!
More Zucchini Recipes
- Chocolate Zucchini Cake
- Carrot Zucchini Apple Bread
- Lemon Zucchini Muffins
- Zucchini Quiche
- Zucchini Spice Cake
Zucchini Bundt Cake with Orange Glaze
Ingredients
- 3 cups zucchini grated
- 2½ cups all-purpose flour plus extra for bundt pan
- 2 ½ teaspoons baking powder
- ½ teaspoon cinnamon
- 3 large eggs room temperature
- 1 ¼ cups granulated sugar
- 12 tablespoons butter melted and cooled slightly
- 1 tablespoon orange zest
- 2 tablespoons fresh orange juice
Orange Glaze
- 1 cup powdered sugar sifted
- 1 teaspoon orange zest
- 3 tablespoons fresh orange juice
Instructions
- 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
laurie kokochak says
Wondering if i could just spray the inside of bunt pan with something like butter flavored Pam, instead of the flour and crisco?
Trish - Mom On Timeout says
Yes! I actually use the spray with the flour in it and that works great.
Jody says
Do you think the Orange zucchini bundt cake one could substitute lemon for orange?
Trish - Mom On Timeout says
Sure! I might add a bit more sugar to compensate though.
Fiona says
Oh wow I love that you have all your favorite zucchini recipes listed here ready to go! This cake looks amazing, I love combining zucchini and citrus, lemon zucchini cake is a favorite of mine. I have to try orange zucchini! Can’t wait to try this out.
jenf says
I made a double batch of this and it rendered 43 small cupcakes. Left them in the oven for 26 minutes. Yum
Christine says
made this on the weekend and it was gone in 20 minutes. It was so yummy!! My neighbors and I thank you for the great post.
Shirley says
I found this on Pinterest and would love to make it for a group coming over on Friday. Can you tell me what size zucchini to use? I don’t want to mess this up. It looks and sounds amazing.
Wendy says
The recipe calls for 3 cups so keep grating any size zucchini until you reach that amount. Also one orange yielded enough orange zest and 5 Tablespoons of juice exactly! FYI!
Lee Compton says
Is it really a 6 inch bundt pan?? That’s really small for such a large quantity of batter —
Trish - Mom On Timeout says
It’s a 6 CUP bundt pan Lee 🙂 6 inches would be pretty small!
shobelyn says
I found you in Foodfotogallery and this bundt cake caught my attention. boy it looks very moist. Yum,yum!
Trish - Mom On Timeout says
That’s so awesome! Thanks for stopping by!
Desiree @ The36thAvenue says
Yum… Pinning to our favorites! Thank you so much for linking up with The Party Bunch!
xo
Desiree
Pure Grace Farms says
These look delicious! Stopping over from Showstoppers Link up to say hello.
Blessings,
Shari
Trish - Mom On Timeout says
Thank you so much Shari!