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Baked zucchini almond cake, topped with almond glaze and garnished with sliced almonds. Cake is displayed on white serving plater.

ZUCCHINI ALMOND CAKE

Anna
Zucchini Almond Cake ~ a soft, moist cake packed with zucchini and ground almonds, topped with a sweet almond glaze and garnished with sliced almonds. This Bundt cake is an epic fall treat that captures the essence of the season.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Servings 12 Slices
Calories 466 kcal

Equipment

  • Bundt pan (10-inch)
  • Non-stick Cooking Spray
  • Box grater or Food processor
  • Large bowl
  • Medium Bowl

Ingredients
  

Bundt Cake:

  • 3 cups unbleached all-purpose flour (remember to fluff it first, then scoop, then level for an accurate measurement)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 4 large eggs room temperature
  • 1/2 cup brown sugar packed
  • 3/4 cup granulated sugar
  • 1 cup butter melted
  • 2 teaspoons almond extract
  • 1 tablespoon orange zest
  • 1/2 cup sour cream room temperature
  • 1 cup ground unsalted almonds chopped
  • 3 cups finely grated zucchini (peeled and grated on small holes of box grater or food processor)

Almond Glaze:

  • 2 cups powdered sugar
  • 3 tablespoons milk
  • 1 teaspoons almond extract

Garnish:

  • 1/4 cup toasted sliced almonds

Instructions
 

Cake Butter

  • Preheat oven to 350°F (175°C). Arrange a rack in the center of the oven. Spray a nonstick 10-inch bundt pan with cooking spray, or lightly butter and flour the pan, tapping off any excess flour.
  • Shred or grate zucchini using the fine grater in a food processor or use a box grater. Transfer the shredded zucchini onto a clean kitchen towel placed over the sink and allow it to sit for 10 minutes to let the water drain out. Before using the zucchini, wrap the shredded zucchini in a towel and squeeze out the excess moisture. Set aside.
  • In a medium mixing bowl, combine flour, baking powder, baking soda and salt with a whisk. Set aside.
  • In a large bowl, beat the eggs with an electric mixer until thick and light in color, about 2 minutes. Gradually add the white and brown sugars, beating well after each addition, until the mixture becomes light and fluffy, which should take about 2-3 minutes.
  • Add the melted butter to the egg and sugar mixture, continuing to beat until well combined. Then, whisk in the sour cream, almond extract, and orange zest. Mix until the mixture is smooth and well blended.
  • Add in the dry ingredients and mix with a rubber spatula until almost combined.
  • Gently fold in the zucchini and ground almonds, being careful to not over-mix.
  • Pour the batter into the prepared bundt pan.
  • Bake in the preheated oven for 50 to 55 minutes, or until golden and a toothpick inserted near the center comes out clean.
  • Remove the cake from the oven and place on wire cooling rack. Let cool in the pan for 10 minutes then flip the cake onto a cooling rack or platter to cool completely before glazing.
  • Then add your favorite glaze or frosting over the cooled cake and top with sliced almonds. Enjoy!

Glaze:

  • To make the glaze, whisk the powdered sugar, milk and almond extract in a small bowl, until smooth. If glaze is too thick add a little more milk, or add more powdered sugar if not thick enough.

Notes

This recipe should be baked in 10-inch bundt pan.

Nutrition

Calories: 466kcalCarbohydrates: 73gProtein: 9gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 104mgSodium: 806mgPotassium: 252mgFiber: 3gSugar: 11gVitamin A: 713IUVitamin C: 7mgCalcium: 81mgIron: 2mg
Keyword Baking, Bundt Cake, Zucchini, Zucchini Cake
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