Zucchini Bundt Cake

Submitted by bert2421

• Ready In: 1hr 30mins
• Ingredients: 15
• Serves: 10-12

ingredients

• 1 1⁄2 cups flour
• 1 cup graham wafer crumbs
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon allspice
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon salt
• 3 cups grated unpeeled zucchini
• 1 cup chopped walnuts
• 1 1⁄2 cups vegetable oil
• 2 cups brown sugar
• 4 eggs

• Glaze

• 2 tablespoons butter or 2 tablespoons margarine
• 1 cup icing sugar
• 2 tablespoons lemon juice

directions

1. Combine first 7 ingredients.
2. Add zucchini& nuts& toss lightly.
3. In a separate bowl, beat oil and sugar; add one egg at a time, beating until creamy and smooth.
4. Add crumbs& zucchine mixture; beat& blend well.
5. Pour into a greased 10" bundt pan or a large tube pan.
6. Bake at 300 for 1 hour and 10 minutes or until cake tests done.
7. Remove from pan; cool and glaze.
8. Glaze: Cream butter; add icing sugar and lemon juice; beat until smooth.
9. Drizzle over cooled cake.

Reviews

[The Amaze-Ing Me]

Delicious. Took me about an hour to cook it. The icing is a little too lemon-y so I may only put 1tblsp next time. Came out looking so good that my toddler took a bite out of it while it cooled! It's moist and fluffy--maybe the graham crumbs helped with that--otherwise I don't know what they do for the recipe. I didn't taste them. Thanks for sharing!

 

[Nancy Ward]

Just made this recipe--it was so good, I made it again as a gift for my brother--he loved it, too.

 

[Chris T.]

I am so disappointed! This cake has absolutely no flavor and it took forever to get done.

 

[jcjackson]

Very moist - almost greasy... will make it 2 cups flour & 1 1/4 cup oil next time. I think it needs a bit more spice so will add cinnamon & 1 tsp. lemon zest in future. Suggest folding in zucchini after mixing.

 

[kasks]

Delicious! Lots of batter so I baked about 4 cupcakes on the side...cooked cupcakes about 18 minutes and cake was done in 50 mins. Didn't have any lemon for glaze so I added 1 tsp. sour cream and 1 T. plus 2 tsp. milk instead - worked out great! This is an excellent way to use up that abundance of summer zucchini!