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Zucchini Chocolate Orange Cake

Zucchini Chocolate Orange Cake

  • Prep

    25 m
  • Cook

    50 m
  • Ready In

    1 h 30 m
AHUSIOW

AHUSIOW

Very moist and different.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 481 kcal
  • 24%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 71.8g
  • 23%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 561 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
  2. In a medium bowl, sift flour, cocoa, baking powder, baking soda, salt and cinnamon. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

az_starshine
30

az_starshine

8/29/2003

I never liked zucchini in anything until I tried this cake. It was moist, succulent, rich, and just downright decadent. I had two pieces of this right out of the oven and I could only finish part of them. After my brother lost his homecoming game last night in a miserable defeat, a slice of this phenomenal cake cheered him right up. This is a SPENDIFFEROUS recipe and I'm never trying another for zucchini cake again. Thanks for sharing Ani!

THOLBROOK
27

THOLBROOK

9/2/2003

I wasn't sure how my husband would like this cake - not usually his kind of thing - but he LOVED it. I was pleased with how moist it turned out and I loved the hint of orange flavor. The only substitutions I made were: applesauce for 2/3 of the butter, and Splenda for 3/4 of the sugar - just to make it a bit lower in calories. This is a wonderful cake - thanks for the recipe!

CAPITAL
25

CAPITAL

8/25/2003

Nice hint of orange. I used 1 cup of sugar with 3 Tbs orange juice for the glaze. Easier glaze without having to cook it.

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