Zucchini Chocolate Orange Cake

Zucchini Chocolate Orange Cake

AHUSIOW

"Very moist and different."
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Ingredients

1 h 30 m servings 481 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 481 kcal
  • 24%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 71.8g
  • 23%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 561 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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

Read all reviews 115
  1. 125 Ratings

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Most helpful positive review

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 par...

Most helpful critical review

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.

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Least positive
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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 par...

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 ...

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.

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 p...

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

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 zucchi...

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 ...

Very good, with or without the glaze. It is moist and holds up well for several days. I used three packed cups of zucchini and a bit extra orange.

fantastic recipe. the cake is really moist - even 4 days after i cooked it (alhtough people will eat it quickly). no one cousl guess the 'secret ingrediant - zuchini and you can't even see it ...

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