The Best Zucchini Bundt Cake

Step 1

all streusel ingredients in a small bowl until crumbly using oil from the amount given for the cake.

Step 2

until ready to use. If making ahead make sure it's an airtight container.

Step 3

oven to 350ºF/180°C

Step 4

an 8-10 cup bundt cake pan and sprinkle with flour, coating it completely and removing the excess. Or spray with baking spray. Refrigerate while you make the cake batter.

Step 5

eggs, remaining oil, and sugar in a large bowl until foamy and thickened, about 1 minute.

Step 6

over it flour, baking powder, baking soda and cinnamon. Or have the dry ingredients sifter in a different bowl and add to the egg batter. Mix well but don't overmix.

Step 7

vanilla and grated zucchini. Mix well with a spatula making sure the zucchini is integrated.

Step 8

batter into the prepared bundt pan.

Step 9

streusel over the batter and bake for 40 to 45 minutes, until a tester inserted comes out clean.

Step 10

cool on wire rack for 15 minutes and carefully check that it's not sticking to the edges. Shake it lightly and see if the cake loosens up. You can use a small smooth bladed knife to separate the edges. Shake the pan again and make sure the bottom is loose.

Step 11

onto a wire rack and let cool completely before glazing.

Step 12

leftovers covered for a day or two at room temperature and then refrigerate or freeze, always well wrapped.

Step 13

both ingredients in a small bowl until smooth.

Step 14

more liquid or sugar (always in small quantities) if necessary to make it as thick or thin as you want.

Step 15

on top of the cooled cake and let dry before cutting.