Zucchini Bundt Cake with Orange Glaze
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A perfectly moist zucchini bundt cake flavored with warm cinnamon, topped with a bright orange glaze. The zucchini keeps the cake tender and adds a beautiful presentation for any meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 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
- 1 cup powdered sugar (sifted)
- 1 teaspoon orange zest
- 3 tablespoons fresh orange juice
At a glance
PER SERVING · TIME 110M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 5m
- Sodium
- 111mg
- Total sugar
- 37g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 245mg
- Calcium
- 30mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 111MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.