Step 1

Preheat oven to 325 degrees.

Step 2

Grate zucchini and then squeeze dry in a kitchen towel to remove excess water. Measure out three cups.

Step 3

Grease a 6-cup bundt pan and lightly flour. (Make sure to tap out excess flour.)

Step 4

Whisk together flour, baking powder, and cinnamon. Set aside.

Step 5

Stir together eggs and sugar. Gradually mix in melted butter, zucchini, orange zest and juice.

Step 6

Stir in flour mixture just until combined. Pour into prepared pan.

Step 7

Bake 55-65 minutes or until a toothpick inserted into the cake comes out clean.

Step 8

Let cake cool on a wire rack for 10-15 minutes before inverting the cake pan and turning it out onto a wire rack. Let cool for an additional 30 minutes before glazing.

Step 9

Whisk glaze ingredients together and drizzle over slightly cooled cake. If glaze is too thick, add more orange juice. If it is too thin, whisk in more sugar.