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A zucchini bundt cake with almond glaze and slivered almonds, with one slice cut out and on a white plate.

Zucchini Bundt Cake

Maureen Reynolds
This moist Zucchini Bundt Cake is made with fresh zucchini, almond flour, and almond extract for a delicate almond flavor and a wonderfully tender crumb. Finished with a sweet almond glaze and toasted sliced almonds, it's a cake that's just as perfect with an afternoon cup of tea as it is for dessert.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Course Cakes & Cupcakes, Dessert
Cuisine American
Servings 8 servings

Equipment

  • 1 stand mixer or hand mixer and bowl
  • measuring cups
  • 1 box grater
  • large mixing bowl

Ingredients
  

  • 4 large eggs
  • 3 cups granulated sugar 603 grams
  • 1 ¼ cup vegetable oil canola or light olive oil is also fine
  • 1 teaspoon pure almond extract
  • 3 cups all purpose flour 370 grams
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups freshly grated zucchini, loosely packed about 405 grams (1 medium zucchini)
  • 1 cup ground almonds 118 grams

Almond Glaze and Garnish

  • 1 ½ cups icing sugar
  • 2 to 3 tablespoons milk
  • ½ teaspoon pure almond extract
  • ¼ cup sliced almonds toasted

Instructions

  • Preheat oven to 350℉. Grease and flour a 10 inch bundt pan and set aside.
  • In the bowl of electric stander mixer (or mixing bowl and hand mixer) beat eggs until light and thickened - about 5 to 7 minutes. Slowly add sugar ¼ cup at a time, beating between each addition.
  • Add oil and almond extract to egg mixture and stir in on low speed until combined.
  • Whisk or sift together all purpose flour, baking powder, baking soda and salt. Add to egg mixture and mix on low until combined.
  • Add grated zucchini and ground almonds, and mix on low just until combined. Pour batter into prepared bundt pan and bake at 350℉ for 1 hour 15 minutes, checking for doneness at the 1 hour mark.
  • Cook cake in pan for 10 minutes, then turn out onto a cooling rack until completely cool before adding glaze.

Almond Glaze

  • In a small mixing bowl whisk together icing sugar, 2 tablespoons milk and almond extract until smooth. Add additional milk 1 teaspoon at a time until glaze is of a drizzling consistency. Drizzle over cake and sprinkle with sliced almonds.

Notes

Store leftovers tightly covered at room temperature for up to 3 days.  For long term storage, wrap unglazed cake well and freeze for up to 2 months.  Defrost and glaze when ready to serve.
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https://www.redcottagechronicles.com/recipe/zucchini-bundt-cake/