Zucchini Olive Oil Bundt Cake with Orange Glaze

Zucchini Olive Oil Bundt Cake with Orange Glaze

Adapted from Chef Lynn Crawford

Ingredients

Serves 18

Cake

1 cup walnut pieces, roughly chopped

2 cups flour (I used whole wheat flour)

1 teaspoon baking powder

½ teaspoon baking soda

1 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground ginger

3 large eggs, at room temperature

1 ½ cups brown sugar (I used coconut sugar)

1 cup olive oil

2 teaspoons vanilla extract

2½ cups grated zucchini

Orange glaze

3 to 4 tablespoons freshly squeezed orange juice

⅓ cup granulated sugar

1 cup confectioner’s sugar

Directions

Preheat oven to 350°F (175°C) and place a rack in the middle. Generously grease a Bundt pan cake and dust with flour to coat completely, tapping out the excessive flour.

In a medium bowl sift the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

In another bowl beat (with a hand mixer or a stand mixer) eggs, sugar, and olive oil until light and fluffy, about 3 to 4 minutes. Beat in vanilla extract.

Add dry ingredients on low speed until combined. Fold in zucchini and walnuts with a spatula until they are completely incorporated, but do not overmix.

Pour batter into the prepared Bundt pan.

Bake in the oven for 45 to 50 minutes. The cake is done when a toothpick inserted in the center of the cake comes out clean and the cake has begun to pull away from the sides of the pan.

Prepare the glaze while the cake is baking — you will need to apply it to the cake when it’s reasonably warm. Whisk the orange juice and sugar, then add the confectioner’s sugar until completely smooth.

After taking the cake out of the oven, let cool for 10 minutes, then (if in a Bundt) invert it onto a wire rack. Apply the glaze using a pastry brush or a spatula. Allow to cool and dry completely before cutting.