This deliciously moist bundt cake makes a beautiful dessert. You can also bake muffins or as a loaf. Omit the glaze for a less sugary option.
Preheat the oven to 350°F.
Grease a 10? bundt pan with cooking spray or butter. Set aside.
Prepare the zucchini by grating over a mixing bowl.
Over a mesh strainer, use your hands to squeeze out some of the moisture from the zucchini. You don't have to get all the moisture out, but it's best to remove some before moving onto the next steps. Once you do this, add the zucchini back into the mixing bowl.
Into the mixing bowl with the zucchini, combine the melted butter, milk, vanilla and eggs. Mix well.
In a separate large mixing bowl, combine the flour, baking powder, baking soda, salt, sugar and spices. Using a whisk works well to get everything well combined.
Pour the wet ingredients into the dry ingredients. Combine.
IMPORTANT: When combining the wet and dry ingredients, try to avoid over stirring. You want to mix until the dry just starts to dissolve into the wet.
Pour the batter into the greased bundt pan and use a spoon or spatula to spread it evenly.
Place the cake in the oven to bake for about 45 minutes.
To make the glaze: Combine all ingredients under the Glaze section above. Adjust the amount of milk used depending on how thick you would like it.
Remove cake from the oven when it’s finished and allow to cool on a wire rack (still in the pan).
Once ready to serve, place a plate on top of the bundt pan and flip over. The cake should easily come out of the pan.
Drizzle the glaze over the cake in the desired amount. Reserve some of the glaze to serve with the cake if anyone wants extra! ??
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (1463g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 4815 | ||
Calories from Fat: 3394 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 377.1g | 503 % | |
Saturated Fat 237.1g | 1185 % | |
Monounsaturated Fat 97.2g | ||
Polyunsanturated Fat 15.5g | ||
Cholesterol 997.1mg | 307 % | |
Sodium 80845.8mg | 2788 % | |
Potassium 1235.7mg | 33 % | |
Total Carbohydrate 312.2g | 92 % | |
Dietary Fiber 12.8g | 51 % | |
Sugars, other 299.3g | ||
Protein 52.3g | 75 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4815
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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