Prep 15 mins
Cook 55 mins
Awesome cake of Mexican Origin. Very moist because it's chock full of zucchini, and it has the most delicious glaze on top. Hope you enjoy!
For the Cake
- 2 1⁄2 cups all-purpose flour
- 1⁄2 cup unsweetened cocoa powder
- 2 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 3⁄4 cup butter
- 2 cups white sugar
- 3 eggs, beaten
- 2 teaspoons vanilla extract
- 1⁄2 cup milk
- 3 cups grated zucchini
- 1 tablespoon orange zest
- 1 cup chopped walnuts
For the Glaze
- 1 1⁄4 cups confectioners' sugar
- 1⁄4 cup orange juice
- 1 teaspoon vanilla extract
- To make the cake:.
- Preheat oven to 350 degrees F.
- Grease and flour Bundt pan.
- In a medium bowl, sift flour, cocoa, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl, cream butter and sugar until fluffy.
- Add eggs, 1 teaspoon vanilla and milk to the butter mixture.
- Stir in dry ingredients and mix until well blended. Fold in zucchini, orange zest and nuts.
- Pour into a greased and floured Bundt cake pan.
- Bake at 350 degrees F for 50 to 60 minutes, or until a toothpick inserted into center of cake comes out clean.
- Allow to cool.
- To make the glaze:.
- In a small bowl mix together sugar, orange juice and vanilla. Invert cake onto serving dish, then drizzle glaze over.
This cake made my kitchen (and my car, lol) smell soooo good! I was a little on the fence about the whole chocolate and zucchini thing, but this cake totally eliminated that doubt! I made this in a regular Bundt pan, and it took the full hour to bake. My poor naked zested orange looked so sad sitting on the countertop, so I juiced it and used the fresh squeezed juice in the glaze. I didn't have any walnuts in the house, so I replaced them with chopped pecans. After letting the cake cool in the pan for ~15 minutes, I flipped it onto a cake platter, poked holes all over it with a skewer, and poured the glaze over the still-warm cake so it would soak in instead of drip off. I brought this to work with me to share (hence the heavenly smell in my car), and I think I converted a couple people to zucchini cake lovers with this. Who would've thought that cocoa, vanilla, cinnamon and orange would all play so nicely with zucchini?! Thanks for posting this gem! Made for The Honeys for ZWT8
Sorry, but I didn't like this cake very much. It needed a much richer chocolate flavor and more orange flavor too.
Fantastic cake. I baked in 2-8" round pans, and had extra batter to make 6 muffins. The cakes too 50 minutes in the oven and the muffins 20 minutes in the toaster oven. The glaze is wonderful, but makes so much more then I needed. Even cutting it in half, there was excess. I think it would be difficult to make a 1/4 of the glaze recipe thought. :) Thanks Leslie for another wonderful recipe.