Spiced Zucchini Bundt Cake with Citrus Glaze

I’m carrying on the zucchini theme.  If anyone follows me on Instagram then you saw the monster of a squash that I need to use up.  So, here we go.  Healthy eating out the window.  

I’m weak.  What can I say?


The weather in Seattle is starting to turn.  Last night I woke up a couple times to hear the rain falling.  When I woke up the sun was shining on the thin layer of water covering everything.  The air smelled fresh and felt crisp.  Fall is biting at our heels.  

Tis the season for cake and tea.

Can we also just talk about how much I love this bundt pan?


I know it’s strange for a guy to be like, “Dude, look at my awesome bundt pan.”  But seriously.  Doesn’t it just make you happy and want to bake everything in a perfectly symmetrical and geometrically pleasing circle?  My love for it is unnatural.


This cake would be perfect on a cold, early morning with a hot cup of coffee.  Just that thought makes me excited for Fall.  I thrive in the cold.  Heat just makes me want to go on a murderous rampage, but that’s beside the point.  This cake is everything you need Fall to be.  Comforting with a bright taste of orange and lemon.

Spiced Zucchini Bundt Cake with Citrus Glaze 

Adapted from The Spiced Life

For the cake:
2 1/2 cups cake flour
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
3 large eggs
3/4 cup butter, melted and cooled
2 1/2 cups zucchini, shredded
zest of one orange (about 1 Tablespoon)
2 Tablespoons orange juice
1 teaspoon vanilla

For the glaze:
1 1/4 cups confectioners sugar
2 pinches ground cardamom
2 1/2 Tablespoons orange juice
1/2 Tablespoon lemon juice
1/4 teaspoon orange zest
1/4 teaspoon lemon zest

Shred zucchini and after you measure out 2 1/2 cups, squeeze them dry with a kitchen or paper towel over the sink.  Set aside.

In a large bowl, sift together flour, baking powder, salt, cinnamon, and cardamom.  Create a well in the middle of the ingredients.

In a medium bowl, combine sugar, zucchini, eggs, vanilla, zest, juice, and butter and mix until combined.  Add wet ingredients to the well of the dry ingredients and mix again until combined.

Pour cake batter into a grease and floured bundt pan.

Bake at 325 degrees for 45-60 minutes or until an inserted toothpick comes out clean.  Place pan on cooling rack and let it cool for 20 minutes before turning out.

While your cake cools, combine all ingredients for the glaze and whisk together until smooth.  

Turn the cake out and place on wax or parchment paper.  Pour glaze over the cake.  Gather the glaze that has dripped off and repeat this process to your satisfaction.  Let the cake cool completely.


Find a cold porch, sit in the sunshine, and enjoy!


One thought on “Spiced Zucchini Bundt Cake with Citrus Glaze

  1. You are a hoot! I was just going to e-mail Ben to tell him to tell you to get on the ball with your next post and viola, there it is….this sounds delish! PS, I love your writing.

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