Pre-heat oven to 325 and pre-grease bundt pan using butter or pan spray + line bottom with orange slices.

In a medium bowl, whisk together flour, baking powder, spices, and salt

Over low heat, add butter to sauce pan and melt. DO NOT allow it to boil.

Grate zucchini using the large holes on the side of a box grater and transfer shreds to a clean kitchen towel.

Squeeze out excess water from zucchini.

In the bowl of a stand mixer (you can use a large bowl/whisk if you do not have a stand mixer) add eggs + sugar and beat until combined.

Add in melted butter, zucchini, orange zest + juice continuing to whisk to combine.

Gradually whisk in flour mixture until fully incorporated.

Transfer batter to bundt pan + bake for about 1 hour or until toothpick comes out clean.

Run knife around the edges to loosen, transfer to cooling rack and allow to cool for at least 30 minutes before serving.