Zucchini Orange Glazed Cake Recipe
Moist Citrus Zucchini Bundt Cake with Glaze!
This is a wonderful way to use up a few zucchini. This cake is incredibly moist! The fresh orange flavors and glaze make this cake even more perfect for summer.
I made this cake more than once this week with little tweaks each time until I was finally happy and satisfied with the end result. Let’s just say I went through plenty of zucchini, oranges, and dishes!
I have tried squeezing out the excess moisture from the shredded zucchini a few different ways and the towel method is my favorite. Just get it all shredded up. Then place the zucchini in the center of a dry, clean kitchen towel. Bring the corners of the towel up and together so you have a nice, little bundle of zucchini. Stand over a sink and squeeze that little bundle for a few minutes, until you get most of the liquid out.
Browned butter is a delicious addition to this cake. (My favorite chocolate chip cookies have browned butter in them too!) It just adds a subtle nutty flavor, almost like toffee. It can go from browned to burnt quickly, so keep a close eye on it and remove it from the heat as soon as it starts to become aromatic and turn amber in color. You can definitely make this cake without browning the butter too though.
I just have to tell you how wonderful this bundt cake pan is. If you’re looking to buy one, definitely consider this one. I just spray on some baker cooking spray and bake the cake. The cake comes out of the oven, I let it cool for a little bit, then I carefully turn the pan over and the cake quickly falls right out. No sticking at all.
For optimum glazing, get the glaze to resemble the thickness of honey. Then use a basting brush to brush a coat of the glaze over the top and sides of the cake. Then just spoon the rest of the glaze around the top of the cake. Yum!
I love my ZestNest.
Zucchini Orange Glazed Cake Recipe
- 2 medium zucchini (about 3 cups)
- 12 tablespoons butter, browned
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 3 large eggs, room temperature
- 1 1/2 cups granulated sugar
- 1 tablespoon orange zest
- 2 tablespoons fresh orange juice
- 1 1/4 cups powdered sugar, sifted
- 1 teaspoon orange zest
- 3 tablespoons fresh orange juice
- Preheat oven to 325. Grease and lightly flour bundt pan. Be sure to tap out extra flour. Or you can use a baking cooking spray.
- Place the butter in a small skillet or saucepan on medium-high heat. Cook for until butter is browned, about 5 minutes; keep a close eye on it so it doesn't burn. The color will become amber and there will be a nutty aroma. Remove from heat and allow to cool in pan.
- Grate the zucchini using the large holes of the grater. Then wrap the shredded zucchini in a dry, clean kitchen towel. Squeeze out the excess moisture. Set aside.
- In a large bowl, whisk together the flour, baking powder, and cinnamon.
- In a medium bowl, stir together the eggs and sugar.
- Gradually stir in the zucchini, browned butter, orange zest and juice. Then stir the zucchini mixture into the flour mixture, just until combined. Pour into the prepared pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean. Let cool on a wire rack for 10-15 minutes before removing from the pan. Turn the cake out onto the wire rack. Let cool for an additional 30 minutes.
- Meanwhile, whisk together the glaze ingredients until smooth. You want the glaze to be about the consistency of honey. If the glaze is too thick, add more orange juice. If it is too thin, add more powdered sugar.
- Once the cake has cooled, place a cookie sheet or something to catch excess glaze under the wire rack and cake. Brush the glaze onto the top and sides of the cake. Then spoon the glaze over the top of the cake and let it drip down. Repeat until you have used all of the glaze. Serve.