Steps:
- 1. Preheat the oven to 350ºF (180ºC). Grease a 10 cup (2.5l) bundt or tube cake pan* with non-stick spray or butter, dust with flour, then tap out any excess. 2. Pulse the nuts in a food processor until finely chopped. 3. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside. 4. In the bowl of a stand mixer with the paddle attachment, beat the eggs, 1 3/4 cup (350g) sugar, and olive oil for 3 minutes on medium speed, until light and fluffy. Stop and scrape down the sides of the mixer, then add the vanilla. 5. Mix in the dry ingredients, scraping down the sides of the mixer bowl to make sure everything is mixed in well, then beat on medium speed for 30 seconds. 6. Stir in the chopped nuts and zucchini. 7. Scrape the batter into the prepared cake pan, smooth the top, then bake the cake for 45 to 50 minutes, until the toothpick inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan. 8. During the last few minutes of the cake baking, make the glaze by whisking together the lemon juice, 1/3 cup (65g) granulated sugar, and powdered sugar. 9. Let the cake cool for 10 minutes, then carefully invert it onto a cooling rack. Brush the glaze over the cake with a pastry brush and let the cake cool completely. Storage: The cake can be wrapped (or put under a cake dome) and will keep for a few days. You can freeze the unglazed cake. However to apply the glaze, youâll need to defrost the cake then warm it so the glaze will adhere properly. *If you donât have a bundt or tube pan, I noticed that both Adam and Sara made the cake in a regular round cake pan with good results. This cake batter could also be baked in two loaf pans, which is easier for gift-giving, if youâre trying to share your zucchini bounty. You may need to reduce the baking time a little to compensate for the smaller pans.
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Ali Musraty
musraty-a54@yahoo.comI would highly recommend this recipe to anyone who loves zucchini bread or bundt cakes.
MD Edy
edy-m@aol.comThis is the best zucchini bundt cake recipe I've ever tried.
Kajol Harripersad
h.kajol92@yahoo.comI'm definitely going to make this cake again.
Kainat Rafiq
r83@gmail.comI love the way this cake looks with the lemon glaze on top.
Zuray Havenga
zurayh13@aol.comThis cake is perfect for summer. It's light and refreshing.
Mxx24 Mxx24
m@gmail.comI've never made a bundt cake before, but this recipe made it easy.
Cool Girl
gc@yahoo.comThis cake is so moist and flavorful. I love the lemon glaze!
Manaf Ansari
ansari.m@yahoo.comI'm not a baker, but this recipe was easy to follow and the cake turned out great!
nazir ahmed shar
a_nazir27@hotmail.comI made this cake for a potluck and it was a huge success. Everyone loved it!
Malik Khanzada
k_malik@hotmail.co.ukThis is my go-to recipe for zucchini bundt cake. It's always a hit!
Nanuraq Kaludjak
kaludjakn@hotmail.co.ukI've made this cake several times and it's always perfect.
ARMY BTS FOR EVER
a-ever18@yahoo.comThis cake is so easy to make and it's always a crowd-pleaser.
Aslam Hosen
aslam.h73@yahoo.comI followed the recipe exactly, but my cake didn't turn out as moist as I would have liked.
Md Khaled
khaled.m43@yahoo.comThe cake was a little dry, but the lemon glaze helped. Overall, it was a good recipe.
Mohammad Yasir
y.m@aol.comThis recipe is a keeper! I'll definitely be making it again.
H.K GAMIN
h-g@aol.comI'm not a big fan of zucchini, but this cake was amazing! I couldn't taste the zucchini at all.
shadrack sinkamba
sinkamba@gmail.comThis cake was a hit at my party! Everyone loved it.
Tony Gonzalez
gt58@hotmail.frI love this recipe! The cake is so moist and flavorful, and the lemon glaze is the perfect finishing touch.
Lubens Leandre
ll37@gmail.comThis zucchini bundt cake is moist, delicious, and has a beautiful lemon glaze. It was easy to make and is a perfect summer treat!