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Ingredients
| all-purpose flour (unsifted): 2 1/2 cups |
| unsweetened cocoa powder (sifted): 1/2 cup |
| baking powder: 2 1/2 tsp |
| baking soda: 1 1/2 tsp |
| salt: 1 tsp |
| ground cinnamon: 1 tsp |
| salted butter: 3/4 cup |
| granulated sugar: 2 cups |
| eggs: 3 (beaten) |
| vanilla extract: 2 tsp |
| 2% milk: 1/2 cup |
| zucchini squash (grated): 3 cups |
| orange zest: 1 Tbl |
| walnuts (chopped): 1 cup |
| powdered sugar (unsifted): 1 1/4 cups |
| orange juice: 1/4 cup |
| vanilla extract: 1 tsp |
Zucchini Chocolate Orange Cake
Credit: AllRecipes
User rating:
"Very moist and different."
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Prep Time
min -
Cook Time
min -
Servings
12 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). 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, 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.
- Pour into a greased and floured Bundt cake pan. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until a toothpick inserted into center of cake comes out clean. Allow to cool, then drizzle with glaze.
- 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.