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5 from 6 votes

Apple Zucchini Bundt with Crunchy Limoncello Glaze

Apple Zucchini Bundt Cake with Crunchy Limoncello Glaze is a perfect fall Bundt cake full of apples, zucchinis and fall spices. A great way to use up end of summer zucchini. The crunchy Limoncello just may be the best part!
Prep Time15 minutes
Cook Time50 minutes
Course: Dessert
Cuisine: American
Keyword: Bundt Cake, limoncello, zucchini
Servings: 1 large Bundt cake
Author: Lora

Ingredients

  • CAKE
  • 2 cups flour I used half whole wheat and half all-purpose
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon sea salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon dried ground ginger
  • 1 1/2 tablespoons finely chopped fresh rosemary
  • 3 large eggs at room temperature
  • 1 3/4 cups sugar
  • 1 cup coconut oil or any mild flavored oil
  • 2 teaspoons vanilla extract
  • 2 1/2 cups finely grated zucchini
  • 1 large apple I used Golden Delicious, peeled, cored and cut into small chunks
  • GLAZE
  • 1/4 cup freshly squeezed lemon juice
  • 1 tablespoon Limoncello omit if needed and it will be fine
  • 1/3 cup  granulated sugar
  • 1 cup  powdered  sugar

Instructions

  • CAKE
  • Preheat the oven to 350ºF (180ºC). Grease a 10 cup (2.5bundt (or tube cake pawith non-stick baking spray. I have great results with Pam. You could also butter and dust with flour. Tap the pan to shake out the excess flour.
  • Shred the zucchini and wring it together in a clean dish towel to get rid of the zucchini liquid. Set aside the zucchini.
  • In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and rosemary. Set aside.
  • In the bowl of a stand mixer with the paddle attachment on medium speed, beat the eggs, sugar, and oils until light and fluffy; approximately 3 minutes. Stop and scrape down the sides of the mixer; then add the vanilla.
  • Add the in the dry ingredients a half a cup at a time scraping down the sides of the mixer bowl to make sure everything is incorporated then beat on medium speed for 30 seconds.
  • Gently fold in the zucchini and apple.
  • Scrape the batter into the prepared cake pan, smooth the top.
  • Bake the cake for 45 to 50 minutes, until the toothpick inserted into the center comes out clean.
  • GLAZE
  • Wait to make the glaze until the last few minutes of the cake baking. In a small bowl whisk together the lemon juice, granulated sugar, and powdered sugar. You have to wait to make the glaze until the last minute because it will get very thick.
  • Let the cake cool for 10 minutes, then carefully invert it onto a cooling rack. Brush the glaze over the cake with a pastry brush and let the cake cool completely.

Notes

All images and text  ©Savoring Italy.  Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
 

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