Preheat the oven to 350 degrees F (180 degrees C).
Grease the Bundt Pan with
Nonstick Cooking Spray (as needed)
In a large mixing bowl, sift together the
All-Purpose Flour (2 cups)
Almond Meal (1/2 cup)
Baking Soda (1 tsp)
Baking Powder (1/2 tsp)
Salt (1/2 tsp)
In another bowl, whisk together
Granulated Sugar (1 cup)
Vegetable Oil (1/2 cup)
Greek Yogurt (1/4 cup)
Fresh Ginger (1/2 Tbsp)
Honey (2 Tbsp)
Orange Zest (2)
, 1/2 cup of Orange Juice, and
Vanilla Extract (1 tsp)
Mix the wet mixture and the dry ingredients together until just combined. Then fold in the
Zucchini (2 cups)
Pecans (1/2 cup)
Pour the mixture into the prepared pan. Bake for about 40 minutes, or until a toothpick comes out clean.
Remove from the oven, and let it sit for about 5 minutes before unmolding it.
While the cake is cooling, mix the
Powdered Confectioners Sugar (1/2 cup)
Orange Zest (1)
, and 1 Tbsp Orange Juice in a mixing bowl.
Slowly pour and evenly spread the glaze over the cake. Slice and serve.