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Preheat oven to 325 F. Spray a 12 cup bundt pan with a grease/flour combo, like Baker's Joy.
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Whisk together flour, baking powder, spices, and salt. Set aside.
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Grate zucchini in a food processor or with a box grater. After measuring out 5 cups, squeeze them dry in a kitchen towel over the sink. Set aside.
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Stir together eggs and sugar, then stir in melted butter, zucchini, vanilla and orange zest and juice. Gently stir in flour mixture. Scrape the batter into pan. If it starts to get too full (it should have about 2 inches below the rim), scrape the excess into greased and floured mini loaf pans.
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Bake until a toothpick inserted into the center of the cake(s) comes out clean, about 1 hour (less for mini loaves; start checking around 20 minutes). Transfer the pan to a wire rack, and let the cake cool for 10 minutes. Place parchment paper over the top of the cake and then turn it out onto a wire rack (the parchment will keep it from sinking into the wire grid too much.). Let cool for at least 30 minutes before glazing.
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To prepare the glaze whisk together the glaze ingredients until smooth. Place wax paper under the cooling rack and quickly remove the parchment paper from under the cake**. Pour the glaze over the slightly warm (but not super hot) cake. Gather the glaze that has dripped onto the wax paper, slide fresh wax paper under the cake, and pour the excess glaze back over the cake again. Repeat until the glaze is not worth collecting anymore or until you have glazed the cake to your satisfaction. Let cool completely.