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

I know it’s been weeks since my last official post, but my blog has been down while I was changing servers – what an experience.  So, now I’m back to the thing I love — creating delicious recipes and sharing them with all of you.  I’m kicking it off with a new favorite of mine, Olive Oil Zucchini Bundt Cake with Sugar Crunch Glaze.

I have been making this recipe for years, and it was inspired by Gina DePalma, pastry chef extraordinaire who is no longer with us.  She worked for Mario Batali back in the day and created some of the most delightful baked goods.  One of the things I enjoy about this 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.  A mix of cinnamon, ginger and nutmeg season this cake beautifully, giving it an aroma and taste that’s irresistible.

I think this cake 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!