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Zucchini Bundt Cake with Crunchy Orange Glaze

(Makes one 8 inch cake)
Zucchini Bundt Cake with Crunchy Orange Glaze
Zucchini Bundt Cake with Crunchy Orange Glaze

1 cup walnuts
2 cups shredded zucchini (about 2 medium-size zucchini)
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 eggs
1-1/2 cups granulated sugar
1 cup olive oil
1 teaspoon anise extract
1/2 teaspoon fiori di sicilia extract (optional)
Grated zest of one large orange

1/4 cup fresh orange juice
1/3 cup granulated sugar
1 cup confectioners' sugar


To make the cake:
Preheat the oven to 350 degrees F.
Grease a 10-cup capacity bundt pan; dust with flour and tap out excess.

Pulse the walnuts in a food processor until finely chopped.
Squeeze the shredded zucchini with your hands to extract the excess water.
Set the nuts and zucchini aside.

In a bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.  Set aside.

With an electric mixer, beat the eggs, sugar, and olive oil for 2 minutes on medium speed.  Add the anise and fiori di sicilia extracts, and the orange zest.  Beat to incorporate the added ingredients.  Add the flour mixture and beat on medium speed for 1 minute.

Stir in the chopped nuts and zucchini.
Pour the batter evenly into the prepared bundt pan.
Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes, then invert onto a wire cooling rack.

To make the glaze:
While the cake is cooling in the pan, make the glaze.
Whisk together the orange juice, granulated and confectioners' sugar until smooth.
After you invert the cake onto the wire rack, place the rack on a baking sheet.
While the cake is still warm, brush the glaze over the cake with a pastry brush.
It may look like a lot of glaze but brush the cake several times until it is almost all used up.  Let the cake cool completey before serving.
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Shredded zucchini, spices, orange zest, and walnuts make this is a very moist and flavorful cake.  A mixture or orange juice and sugars brushed over the still warm cake dries to form a slightly crunchy glaze. 

This recipe adds a flavoring called Fiori di Sicilia.  It is an intense flavoring that is a combination
of citrus and vanilla with a pleasingly floral aroma. Italians use Fiori di Sicilia ("flowers of Sicily")
to scent their panettone and pandoro.  It adds a wonderfully mysterious taste but can be difficult
to find.  If you can't locate it, simply omit it from the recipe ... the cake is delicious either way.
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Holds up to 24 cupcakes, a 10-inch round layer cake or 9-inch square cake. Cupcake trays fold up and nest inside the cake carrier, which collapses to ⅓ its original height for compact storage.
This mold is star-shaped, with bold, overlapping flutings. Detail remains intact thanks to the pan's heavy, cast-aluminum sturdiness, which promotes even baking.
Fiori di Sicilia means "Flowers of Sicily" in Italian. A combination of citrus and vanilla with a pleasingly floral aroma.  Use about ½ teaspoon in a typical recipe for cookies, pound cake, pie, meringues, or sweet bread. 
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