Zucchini Chocolate Orange Cake recipe

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Ingredients

2 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
2 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
¾ cup butter
2 cups white sugar
3 eggs, beaten
2 teaspoons vanilla extract
½ cup milk
3 cups grated zucchini
1 tablespoon orange zest
1 cup chopped walnuts
1 ¼ cups confectioners' sugar
¼ cup orange juice
1 teaspoon vanilla extract

Nutrition Info

480.9 calories
carbohydrate: 71.8 g
cholesterol: 77.8 mg
fat: 20.1 g
fiber: 3.1 g
protein: 7.3 g
saturatedFat: 8.7 g
servingSize: -
sodium: 561 mg
sugar: 47.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.

  2. In a medium bowl, sift flour, cocoa, baking powder, baking soda, salt and cinnamon. Set aside.

  3. In a large bowl, cream butter and sugar until fluffy. Add eggs, 2 teaspoons vanilla and milk to the butter mixture. Stir in dry ingredients and mix until well blended. Fold in zucchini, orange zest, and nuts.

  4. Pour into a greased and floured Bundt cake pan. Bake in preheated oven until a toothpick inserted into center of cake comes out clean, 50 to 60 minutes. Allow to cool in pan for 15 minutes before inverting onto a wire rack to cool completely. Before serving, drizzle with glaze.

  5. To make the glaze: In a small bowl mix together sugar, orange juice and 1 teaspoon vanilla. Invert cake onto serving dish, then pour glaze over.

Recipe Yield

1 Bundt pan

Recipe Note

Very moist and different.

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