Wednesday, August 10, 2011

Zucchini Bundt Cake with Orange Glaze

For the cake:

2 medium zucchinis
3large eggs
1 1/2 cups of sugar
1 1/2 sticks of unsalted butter, melted
1 1/2 cups of flour
2 1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tsp. of grated orange zest
1 Tbsp. orange juice
a pinch of salt

Preheat oven to 325. Whisk together flour, baking powder, cinnamon, nutmeg and salt. Grate zucchini on the large holes of your box grater. Squeeze zucchini dry in kitchen towels. Stir together eggs and sugar and then add melted butter, zucchini, orange zest and juice. Add flour mixture. Spray bundt pan with cooking spray and add batter. Bake for about 1 hour or until toothpick comes out clean. Place cake onto a wire rack and cool before topping with glaze.

For the Glaze:
1 1/4 cups confectioner's sugar
1/2 tsp. grated orange zest
3 Tbsp. of orange juice, more can be used if needs thinning.
Whisk all ingredients and pour over the cake when cooled.