Lemon Zucchini Bundt Cake

1 hr 45 min8 to 12 servings

A tender, moist Bundt cake with bright lemon zest and grated zucchini, finished with a thin lemon glaze.

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prepPreheat oven to 325°F / 163°C
prepButter and lightly flour a 10-cup Bundt pan
170 g unsalted butter, softened, plus more for the pan	Rub lemon zest into sugar	Cream butter, zest & sugar 4–5 min	Beat in eggs one at a time	Mix in cinnamon & 1 tsp salt	Mix in flour, baking powder & soda	Fold in zucchini, spoon into pan	Bake 325°F / 163°C, 55–65 min	Cool in pan 10 min, turn out onto rack	Brush thin glaze on warm cake	Brush remaining glaze when mostly cool
Zest of 2 lemons
200 g granulated sugar
3 large eggs
1 teaspoon ground cinnamon
Kosher salt (such as Diamond Crystal)
290 g all-purpose flour, plus more for dusting
1 ½ teaspoons baking powder
½ teaspoon baking soda
300 g grated zucchini
Juice of 1 lemon (about 60 ml)	Whisk lemon juice, powdered sugar & salt
240 g powdered sugar
Pinch of kosher salt
Additional lemon juice as needed for glaze

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