Zucchini Chocolate Orange Cake Recipe - Allrecipes.com
Zucchini Chocolate Orange Cake Recipe
  • READY IN hrs

Zucchini Chocolate Orange Cake

Recipe by  

"Very moist and different."

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Ingredients Edit and Save

Original recipe makes 1 Bundt pan Change Servings
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  • PREP

    25 mins
  • COOK

    50 mins
  • READY IN

    1 hr 30 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 29, 2003

I never liked zucchini in anything until I tried this cake. It was moist, succulent, rich, and just downright decadent. I had two pieces of this right out of the oven and I could only finish part of them. After my brother lost his homecoming game last night in a miserable defeat, a slice of this phenomenal cake cheered him right up. This is a SPENDIFFEROUS recipe and I'm never trying another for zucchini cake again. Thanks for sharing Ani!

 
Most Helpful Critical Review
Aug 10, 2007

I like zucchini bread, but I thought this was terrible. It overflowed my bundt pan while baking, then broke while I was taking out of the pan. I won't make it again.

 

109 Ratings

Sep 02, 2003

I wasn't sure how my husband would like this cake - not usually his kind of thing - but he LOVED it. I was pleased with how moist it turned out and I loved the hint of orange flavor. The only substitutions I made were: applesauce for 2/3 of the butter, and Splenda for 3/4 of the sugar - just to make it a bit lower in calories. This is a wonderful cake - thanks for the recipe!

 
Aug 25, 2003

Nice hint of orange. I used 1 cup of sugar with 3 Tbs orange juice for the glaze. Easier glaze without having to cook it.

 
Oct 27, 2006

This is the best zucchini cake I have ever had. I used 1/2 the sugar, added 1 cup of coconut. I meant to add some orange extract to the cake but forgot so I added it to the chocolate ganache I poured over this wonderful cake. Will make this again!! *Update* I had no butter so I used all applesauce and made sure I added orange extract in the cake and the icing!

 
Jan 08, 2003

i loved this cake but i found that if you put a bit more orange in it, it tastes better

 
Aug 29, 2003

Who could not just LOVE this chocolate cake!! I found myself picking at it all weekend, so I had to freeze it so to avoid the temptation! I served this as a desert at a BBQ and it was a great hit. The non zucchini eaters were even fond of it! I made some substitutions however: 1/2 cup pureed prunes to replace 1/2 cup of the butter, only used 3/4 of the requested amount of sugar and finally made less glaze with less sugar and less orange juice. The only thing I would change for the next time is put more orange rind in the mixture!

 
Jun 13, 2006

Extremely moist cake, and super easy to make. I grated the zucchini very finely (as I don't like chuncks of vegetable in my desserts!) and I did press a good deal of the water out of the zucchini before folding it in to the batter (as some other comments mentioned that the recipe turned out really gooey) and it turned out wonderfully moist and soft, not gooey at all. I will totally make this cake again; I'd also like to try it as a loaf for breakfast, with more nuts and some dried fruit, too.

 

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Nutrition

  • Calories
  • 481 kcal
  • 24%
  • Carbohydrates
  • 71.8 g
  • 23%
  • Cholesterol
  • 84 mg
  • 28%
  • Fat
  • 20.1 g
  • 31%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 7.3 g
  • 15%
  • Sodium
  • 561 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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