Orange Zucchini Cake
Discover a delightful orange zucchini cake – moist, fluffy, and bursting with flavor. Zucchini & Greek yogurt create a tender, moist texture. Orange zest, ginger, and pecans add vibrancy and crunch. Perfectly glazed in a Bundt pan. A simple mix for an extraordinary treat!
Ingredients
Cooking Instructions
step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
Grease the Bundt Pan with Nonstick Cooking Spray (as needed).
step 3
In a large mixing bowl, sift together the All-Purpose Flour (2 cups), Almond Meal (1/2 cup), Baking Soda (1 tsp), Baking Powder (1/2 tsp), and Salt (1/2 tsp).
step 4
In another bowl, whisk together Eggland's Best Classic Eggs (2), Granulated Sugar (1 cup), Vegetable Oil (1/2 cup), Greek Yogurt (4 Tbsp), Fresh Ginger (2 tsp), Honey (2 Tbsp), Orange Zest (2), 1/2 cup of Orange Juice, and Vanilla Extract (1 tsp).
step 5
Mix the wet mixture and the dry ingredients together until just combined. Then fold in the Zucchini (2 cups) and Pecans (1/2 cup).
step 6
Pour the mixture into the prepared pan. Bake for about 40 minutes, or until a toothpick comes out clean.
step 7
Remove from the oven, and let it sit for about 5 minutes before unmolding it.
step 8
While the cake is cooling, mix the Powdered Confectioners Sugar (1/2 cup), Orange Zest (1), and 1 Tbsp Orange Juice in a mixing bowl.
step 9
Slowly pour and evenly spread the glaze over the cake. Slice and serve.
