Fudgy Orange Zucchini Cake With Orange Glaze
- Ready In:
- 1hr 20mins
- Ingredients:
- 17
- Yields:
-
1 Bundt Cake
- Serves:
- 16-18
ingredients
-
Cake
- 2 1⁄2 cups all-purpose flour
- 1⁄2 cup cocoa
- 2 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 3⁄4 cup butter, room temperature
- 2 cups sugar
- 3 eggs, lightly beaten
- 2 teaspoons vanilla
- 1⁄2 cup milk
- 3 cups grated zucchini
- 1 tablespoon grated orange zest
- 1 cup chopped nuts
-
Orange Glace
- 1 1⁄4 cups powdered sugar
- 1⁄4 cup fresh orange juice
- 1 teaspoon vanilla
directions
- Preheat oven to 350°F.
- Sift together the flour, cocoa, baking powder, baking soda, cinnamon, and salt; set aside.
- In a large bowl, cream the butter and sugar until fluffy.
- Add the eggs, milk and vanilla to the butter mixture.
- Stir in dry ingredients and mix until blended.
- Fold in zucchini, orange zest and nuts.
- Pour into a greased and floured bundt pan.
- Bake 50-60 minutes.
- Allow cake to cool for 15 minutes before turning out onto a rack.
- To make glaze, whisk together the powdered sugar, orange juice and vanilla.
- Drizzle over warm cake.
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Reviews
RECIPE SUBMITTED BY
Sandi Ritchey
Silverton, OR
I live in outside a small town in Oregon, between Salem and Portland. I work in a most beautiful enviroment with Benedictine Monks in St. Benedict Oregon in the Mount Angel Abbey Library. My husband and I have 4 sons (all grown up and on their own). We have 2 grandchildren and one on the way. I am 53 and have been cooking since I was 10. I have approximately 200 cookbooks and they are all my favorites! My husband and I like to travel, especially to the Caribbean. Our favorite place is the Island of Tortola in the West Indies (the best place in the world to buy inexpensive spices!)
For the last 15 years I have entered baked foods into the State Fair and now have quite a collection of first, second and third place ribbons.