Olive Oil Zucchini Bundt Cake with Sugar Crunch Glaze – Recipe!

Try this delicious Olive Oil Zucchini Bundt Cake with Sugar Crunch Glaze – an easy flavorful dessert recipe that’s perfect for any occasion.

One of the things I enjoy about this Olive Oil Zucchini Bundt Cake recipe is that it’s fairly simple to create and it’s loaded with good quality ingredients like olive oil from California and shredded zucchini. The use of olive oil adds richness and moisture without the heaviness of butter, while fresh zucchini provides natural sweetness and a soft, tender crumb.

A mix of cinnamon, ginger and nutmeg flavor this cake beautifully, giving it an aroma and taste that’s irresistible.  But, what sets this Olive Oil Zucchini Bundt Cake apart is the irresistible sugar crunch glaze. A simple mixture of sugars and citrus creates a slightly crisp, glossy topping that adds texture and sweetness in every bite

I think this Olive Oil Zucchini Bundt Cake with Sugar Crunch Glaze is terrific any time of day, but there is something about breakfast or brunch with a good cup of coffee that makes this cake even more special.  It’s not too sweet and it has just the right balance to enjoy in the earlier hours of the day and it makes a nice birthday cake for those that can’t eat dairy or prefer non-traditional cakes.

 

Ingredients

Cake

• 2 1/4 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1 cup good olive oil
• 2 large eggs
• 1 1/3 cups sugar
• 2 teaspoon vanilla extract
• 1 medium zucchini shredded, about 1 1/2 cups
• 1 cup toasted chopped walnuts or pecans

Glaze

• 1/2 cup confectioner’s sugar
• 1/4 cup granulated sugar
• juice of 1 lemon

(Serves 8-10)

To Prepare:

1. Preheat oven to 350 degrees.  Butter and flour 10-cup Bundt pan.
2. In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg, set aside.
3. In a stand mixer or other large bowl, mix on high — eggs, oil and sugar for 3 minutes.  Add vanilla and mix for 1 minute.
4. Add dry ingredients on low speed and mix for 30 seconds.  Add zucchini and walnuts and pour into prepared pan.  Bake for 45-55 minutes or until a toothpick inserted comes mostly clean.
5. Remove and cool for 30 minutes, then loosen with knife around edges and center.  Invert onto cake stand or plate.  Let cool to room temperature.
6. Whisk glaze ingredients in a bowl and pour over top of cake.  Allow to set for 1 hour before serving.  Enjoy!