Who stated that zucchini was just for savory dishes?! This Zucchini Olive Oil Bundt Cake is moist and flavorful, consisting of shredded zucchini, olive oil, walnuts, and heat spices.
This Italian cake is slathered with lemon crunch glaze after which dusted flippantly with powdered sugar. Each bit of cake is a severe deal with – a candy solution to finish any lunch or dinner!
🗝️ Recipe’s key factors
- It’s irresistibly moist and flavorful from the zucchini and olive oil.
- The lemon within the glaze balances the sweetness of this bundt cake.
- The walnuts and heat spices make this finest zucchini cake for the autumn season.
The mix of the zucchini and lemon flavors is totally divine. My household and associates cannot get sufficient of this distinctive and scrumptious cake. It is now a staple in my dessert repertoire!
That is an outline of the substances. You will discover the complete measurements and directions within the recipe card (printable) on the backside of the web page.
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- olive oil — a very good grade extra-virgin olive oil that is wealthy in taste is right.
- walnuts — the key to an added layer of taste is that no matter nut you want, roast it first to convey out the flavour.
That is an outline of the directions. Full directions are within the recipe card on the backside of the web page.
- Toast the walnuts in a single layer on a baking sheet within the oven for 12-14 minutes. As soon as cooled, chop them finely in a meals processor. Put aside.
- Grease a bundt pan with nonstick cooking spray or butter and mud it with flour to coat it utterly. Faucet out extra flour.
- Sift the flour, baking powder, baking soda, salt, and spices right into a medium bowl and put aside.
- Beat the eggs, sugar, and oil within the bowl of a stand mixer or simple cake hand mixer for 3 minutes till gentle and fluffy. Beat within the vanilla extract.
- Scrape the moist substances down the perimeters of the bowl with a spatula.
- Beat within the dry substances unexpectedly on low velocity till mixed nicely. Swap to medium velocity for an additional 30 seconds.
- Beat within the zucchini and the walnuts on low velocity till utterly combined.
- Scrape down the perimeters of the bowl as you go.
- Pour the batter into the pan and clean the highest with a spatula. Bake for 45-50 minutes and rotate the pan midway by.
- Put together the glaze by combining lemon juice, granulated sugar, and powdered sugar in a medium bowl.
- Whisk till utterly clean.
- Cool the cake within the pan for 10 minutes after which invert it onto a wire cooling rack. Gently brush the glaze over your entire floor of the nice and cozy cake with a pastry brush.
- Let the cake cool utterly and the glaze to dry utterly.
- Switch the cake to a cake stand or plate and mud the highest of the cake flippantly with confectioners’ powdered sugar.
Retailer leftover zucchini olive bundt cake in an hermetic container at room temperature for 4 days. It’s finest wrapped in plastic and served the next day.
This olive oil bundt cake will also be saved within the freezer for as much as 3 months. Thaw in a single day within the freezer and permit it to take a seat at room temperature earlier than serving.
- Use pecans or different nuts of your alternative as a substitute of walnuts or along with walnuts.
- Make this cake with gluten-free flour for these with sensitivities.
- Omit the lemon juice for a plain vanilla sugar glaze. Lime juice or orange juice are nice substitutes.
- Add a little bit lemon zest to the cake batter or garnish to the glaze for lemon zucchini cake.
- Rotating the bundt pan midway by the baking time ensures even browning.
- You’ll know when the cake is completed by inserting a cake tester into the middle, which ought to come out clear. The cake must also start to tug away from the perimeters of the pan.
- Don’t overmix the cake batter, or it would change into dense and crumble simply.
- Place the bundt cake pan on a baking tray for simple switch to and from the oven.
- I haven’t tried making this zucchini olive oil bundt cake with a daily cake pan, however I can’t see why it wouldn’t work.
It provides taste and moisture.
Completely! Baking cake with olive oil provides richness and moisture.
It might since olive oil provides additional taste to a cake and moisture.
Olive oil within the cake combine provides additional taste and moisture to the baked cake.
The most secure oils for baking a cake embrace canola oil, olive oil, and coconut oil.
Olive oil provides a scrumptious fruity taste to the cake. It additionally provides moisture so that you just received’t want to make use of butter.
- Streusel Pumpkin Crumb Cake – A moist fall-inspired espresso cake with heat spices, pumpkin puree, streusel topping with chopped pecans, and candy vanilla glaze!
- Toasted Pecan Praline Cake With Caramel Glaze – One other mouth-watering bundt cake that’s delicate and moist with toasted pecans, heath bits, and caramel pecan glaze.
- Italian Love Cake – This Italian cake is a decadent mixture of marble and cheesecake, topped with fluffy whipped topping!
🍽 What to serve with zucchini olive oil cake…
This moist cake may be served as is or loved with a scoop of vanilla ice cream or a dollop of whipped cream.
It’s additionally excellent as a candy deal with alongside different favourite muffins and baked items for prime tea, birthdays, or child and bridal showers.
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You’ll want the next gadgets to make this recipe efficiently.
📞 Chiacchierata (chat)
This can be a recipe that can endlessly change your notion of zucchini. This Zucchini Olive Oil Cake with Lemon Crunch Glaze is a celebration of flavors, a testomony to the wonders of healthful substances. It is impressed me to reinvent my desserts and embrace the enjoyment of remodeling humble greens into indulgent treats.
Belief me, this cake will depart you craving extra and your kitchen will change into the sanctuary the place magic blooms. So, tie your apron, wield your spatula, and let your culinary journey with zucchini start.
Tutti a tavolo, è pronto!
In case you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
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Finest Zucchini Olive Oil Cake With Crunchy Lemon Glaze
Zucchini Olive Oil Bundt Cake is moist and flavorful, filled with wholesome zucchini, crunchy walnuts, and heat spices, and topped with a lemon crunch glaze and a lightweight dusting of powdered sugar!
Servings: 12 servings
As An Amazon Affiliate I earn from qualifying purchases.
For the olive oil bundt cake:
- 1 cup walnut items
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons floor cinnamon
- 1 teaspoon floor ginger
- ½ teaspoon floor nutmeg
- 3 giant eggs
- 1 ¾ cups granulated sugar
- 1 cup extra-virgin olive oil
- 2 teaspoons pure vanilla extract
- 2 ½ cups finely grated zucchini with skins about 2 small zucchini
- Confectioners’ sugar for dusting (non-compulsory)
For the lemon crunch glaze:
- ¼ cup freshly squeezed lemon juice
- ⅓ cup granulated sugar
- 1 cup confectioners’ sugar
Preheat the oven to 350℉ and place a rack within the heart. Grease a 10-cup Bundt pan utilizing nonstick cooking spray or butter, then mud it with flour to coat it utterly, tapping out the surplus flour.
Place the walnuts in a single layer on a baking sheet and toast them till they’re golden brown and fragrant, 12 to 14 minutes. Cool the walnuts utterly, then finely chop them within the meals processor and put aside.
Sift the flour, baking powder, baking soda, salt, and spices right into a medium bowl and put aside.
In an electrical mixer bowl, the mixer fitted with the paddle attachment, beat the eggs, sugar, and olive oil collectively on medium velocity till gentle and fluffy, about 3 minutes, then beat within the vanilla extract.
Scrape down the perimeters of the bowl with a spatula after every addition.
Beat within the dry substances unexpectedly on low velocity till they’re completely mixed, then swap the mixer to medium velocity and blend for 30 seconds.
Beat within the zucchini and the walnuts on low velocity till they’re utterly integrated, scraping down the perimeters of the bowl.
Pour the batter into the ready pan, smoothing the highest with a spatula. Bake the cake for 45 to 50 minutes, rotating the pan midway by the baking time to make sure even browning.
The cake is completed when a tester inserted within the heart comes out clear and the cake has begun to tug away from the perimeters of the pan.
PREPARE THE GLAZE:
Whereas the cake is baking, put together the glaze. In a medium bowl, whisk collectively the lemon juice and granulated sugar, then whisk within the confectioners’ sugar till the glaze is totally clean.
Enable the cake to chill within the pan for 10 minutes, then rigorously invert it onto a wire rack.
Utilizing a pastry brush, instantly brush the glaze over your entire floor of the nice and cozy cake, utilizing the entire glaze; it would adhere to the cake and set because the cake cools.
Enable the cake to chill utterly and the glaze to dry utterly.
Tranfser the cake to a stand or serving plate, if if desired, flippantly mud it with confectioner’s sugar.
Any leftover cake could also be wrapped in plastic and served the next day.
Energy: 497kcal | Carbohydrates: 64g | Protein: 5g | Fats: 26g | Saturated Fats: 4g | Polyunsaturated Fats: 7g | Monounsaturated Fats: 14g | Trans Fats: 0.004g | Ldl cholesterol: 41mg | Sodium: 259mg | Potassium: 193mg | Fiber: 2g | Sugar: 46g | Vitamin A: 115IU | Vitamin C: 7mg | Calcium: 42mg | Iron: 2mg
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