Zucchini Chocolate Orange Cake

This cake is very moist and different.


12 servings

Cake Ingredients

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 granulated (white) sugar
3 large eggs, beaten
2 teaspoons vanilla extract
1/2 cup milk
3 cups grated zucchini
1 tablespoon orange zest
1 cup chopped walnuts

Glaze Ingredients

1 1/4 cups confectioners' (powdered) sugar
1/4 cup orange juice
1 teaspoon vanilla extract


Preheat oven to 350°F (177°C). Grease a Bundt pan with Pan Release or cooking spray.

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 prepared pan.

Bake 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 vanilla. Invert cake onto serving dish, then pour glaze over cake.

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