Zucchini Chocolate Orange Cake recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 2 ½ cups all-purpose flour ½ cup unsweetened cocoa powder 2 ½ teaspoons baking powder 1 ½ teaspoons baking soda 1 teaspoon salt 1 teaspoon ground cinnamon ¾ cup butter 2 cups white sugar 3 eggs, beaten 2 teaspoons vanilla extract ½ cup milk 3 cups grated zucchini 1 tablespoon orange zest 1 cup chopped walnuts 1 ¼ cups confectioners' sugar ¼ cup orange juice 1 teaspoon vanilla extract
Nutrition Info
- 480.9 caloriescarbohydrate: 71.8 gcholesterol: 77.8 mgfat: 20.1 gfiber: 3.1 gprotein: 7.3 gsaturatedFat: 8.7 gservingSize: -sodium: 561 mgsugar: 47.6 gtransFat: : -unsaturatedFat: : -
Directions Zucchini Chocolate Orange Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 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 in preheated oven until a toothpick inserted into center of cake comes out clean, 50 to 60 minutes. Allow to cool in pan for 15 minutes before inverting onto a wire rack to cool completely. Before serving, 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.