Zucchini Chocolate Orange Cake Recipe

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Most Helpful Positive Review

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!

—THOLBROOK

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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.

—tiavava

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90 Ratings

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!

—az_starshine

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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.

—CAPITAL

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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!

—ROBYNBNB

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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!

—BUSYMOM32

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Jan 08, 2003

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

—98ATKINB

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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.

—Shannon

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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.

Nutritional Information

Zucchini Chocolate Orange Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 481
Calories from Fat: 181

% Daily Value *
Total Fat 20.1g 31 %
Saturated Fat 8.7g 44 %
Cholesterol 84mg 28 %
Sodium 561mg 22 %
Potassium 257mg 7 %
Total Carbohydrates 71.8g 23 %
Dietary Fiber 3.1g 12 %
Protein 7.3g 15 %
** Sugars 47.6g
Vitamin A 10 %
Vitamin C 14 %
Calcium 13 %
Iron 25 %
Thiamin 28 %
Niacin 26 %
Vitamin B6 10 %
Magnesium 17 %
Folate 42 %

* 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.