Recipe by AHUSIOW
"Very moist and different."
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2 1/2 cups
unsweetened cocoa powder
2 1/2 teaspoons
1 1/2 teaspoons
1 1/4 cups
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!
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.
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!
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!!
I had no butter so I used all applesauce and made sure I added orange extract in the cake and the icing!
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.
i loved this cake but i found that if you put a bit more orange in it, it tastes better
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini Chocolate Orange Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 181
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This moist chocolate cake makes great use of your extra zucchini.
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