Zucchini Bundt Cake With Almond Glaze

As far as bundt cakes go, this almond-flavoured Zucchini Bundt Cake is a winner! A moist, light cake made with simple ingredients like fresh zucchini, eggs that whipped until light and fluffy, flour and oil has a lovely almond flavour thanks to ground almonds and almond extract. It’s finished with a sweet almond glaze and sprinkled with toasted sliced almonds

The Joy of Slow Baking

I desperately needed a quiet day in the kitchen recently to help me calm my mind and shut out all the noise. This is the first recipe I reached for because it isn’t one that is thrown together quickly. While not at all complicated, this cake requires you to slow down a bit.

There is something very therapeutic about grating zucchini, whipping eggs for several minutes until light and fluffy, and slowing adding the sugar, a little bit at a time. Each step encourages you to slow down and be present instead of rushing to get it into the oven. It’s exactly what I needed to feel a bit more grounded.

Love a good bundt cake? Try my Cinnamon Walnut Coffee Cake or Blueberry Sour Cream Coffee Cake recipes from the cottage kitchen.

Why Zucchini Makes This Cake So Moist

Fresh zucchini is the secret to this cake’s moist and tender crumb. There is no need to squeeze the grated zucchini completely dry; the natural moisture it brings to the batter helps keep the cake soft without making it heavy. Simply grate the zucchini and add it to the batter as directed in the recipe. For small to medium zucchini, there’s also no need to peel it first.

And if you have more zucchini waiting in the garden, my Cranberry Zucchini Bread is another delicious way to put it to good use. Or for a savoury option, try this garden-fresh Zucchini Quiche recipe.

Let’s Make A Zucchini Bundt Cake

• preheat oven to 350 degrees Fahrenheit
• beat eggs until pale yellow and slightly thickened
• add sugar slowly a 1/4 cup at time, beating well after each addition
• stir in oil and almond extract
• add flour mixture and beat just until combined

• fold in zucchini and almond flour just until combined.
• grease and flour a 10 inch bundt or tube pan

• pour batter into prepared bundt pan
• bake for 1 hour 15 minutes, until a cake tester comes out clean
• allow to cool for 10 minutes in the pan, then turn out onto a cooling rack to cool completely
• prepare almond glaze by combining almond extract, icing sugar and milk until smooth
• drizzle cooled cake with almond glaze and sprinkle on sliced almonds

Tips for the Perfect Zucchini Cake

beat the eggs

Don’t skimp on beating the eggs. They require a full 5 to 7 minutes to become pale in colour and thickened.

don’t squeeze the zucchini dry

As mentioned above, the zucchini is what helps keep this cake moist and tender. Give it a very gentle squeeze if it is very wet, otherwise just add it to the batter without squeezing at all.

use real extract

Using pure almond extract will provide the best almond flavour and highly recommended for this recipe.

prepare the pan

Be sure to thoroughly grease and flour the bundt pan, getting into all the peaks and valleys to ensure your cake comes out cleanly without sticking.

don’t over mix

Once the all-purpose flour has been added to the batter do not over mix. Simply beat just until the flour is incorporated. Stir in the almond flour by hand, again stopping when fully incorporated.