Orange Zucchini Cake Recipes

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ZUCCHINI CHOCOLATE ORANGE CAKE



Zucchini Chocolate Orange Cake image

Very moist and different.

Provided by AHUSIOW

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 12

Number Of Ingredients 17

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

Steps:

  • 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.

Nutrition Facts : Calories 480.9 calories, Carbohydrate 71.8 g, Cholesterol 77.8 mg, Fat 20.1 g, Fiber 3.1 g, Protein 7.3 g, SaturatedFat 8.7 g, Sodium 561 mg, Sugar 47.6 g

ORANGE ZUCCHINI CAKE



Orange Zucchini Cake image

I came up with this recipe one year to accommodate our plentiful zucchini crop. I used a carrot cake recipe and experimented until I got it right. It's a lovely cake with a tangy orange flavor-and the cream cheese frosting is a must. -Anne MacDonald, Alma, Quebec

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8-10 servings.

Number Of Ingredients 21

1/2 cup golden raisins
1 cup boiling water
3/4 cup sugar
1/2 cup vegetable oil
2 large eggs
1/2 cup All-Bran cereal
1-1/2 teaspoons grated orange zest
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup thinly shredded zucchini
FROSTING:
3 ounces cream cheese, softened
1 tablespoon butter, softened
1 teaspoon grated orange zest
1-1/2 cups confectioners' sugar
1/2 to 1 teaspoon water

Steps:

  • Place raisins and water in a bowl; let stand for 5 minutes. Drain; set raisins aside. In a bowl, combine sugar, oil and eggs; mix well. Stir in cereal, orange zest and vanilla. Combine dry ingredients; add to sugar mixture. mix well. stir in zucchini and raisins. Pour into a greased 11x7-in. baking pan. Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool. , In a bowl, beat cream cheese, butter and orange zest until light and fluffy. Gradually add sugar and water; beat until smooth. Frost cooled cake. Refrigerate leftovers.

Nutrition Facts :

ZUCCHINI CHOCOLATE ORANGE CAKE



Zucchini Chocolate Orange Cake image

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!

Provided by Leslie

Categories     Dessert

Time 1h10m

Yield 1 Bundt Cake, 12 serving(s)

Number Of Ingredients 17

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

Steps:

  • 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.

Nutrition Facts : Calories 482.6, Fat 20.3, SaturatedFat 8.9, Cholesterol 78.4, Sodium 555.5, Carbohydrate 71.8, Fiber 3, Sugar 47.3, Protein 7.3

ZUCCHINI BUNDT CAKE WITH ORANGE GLAZE



Zucchini Bundt Cake with Orange Glaze image

Just as it does in muffins and breads, shredded zucchini lends moistness to this cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Bundt Cake Recipes

Time 1h40m

Yield Makes one 8-inch cake

Number Of Ingredients 13

1 1/2 sticks unsalted butter, melted, plus more for pan
2 1/2 cups all-purpose flour, plus more for pan
2 1/2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon anise seeds
1/8 teaspoon ground cardamom (optional)
Coarse salt
2 medium zucchini (about 8 ounces each)
3 large eggs
1 1/2 cups sugar
1/2 teaspoon grated orange zest, plus 1 tablespoon fresh orange juice
Orange Glaze
Candied Zucchini Strips, optional

Steps:

  • Preheat oven to 325 degrees. Brush a 6-cup Bundt pan with butter, and dust with flour, tapping out excess. Whisk together flour, baking powder, spices, and 1 teaspoon salt.
  • Grate zucchini on the large holes of a box grater, then squeeze dry in a clean kitchen towel or press in a ricer. (You will need 2 1/2 cups.)
  • Stir together eggs and sugar, then stir in melted butter, zucchini, and orange zest and juice. Stir in flour mixture. Transfer batter to pan.
  • Bake until a toothpick inserted into the center comes out clean, about 1 hour (cake will rise quite a bit over the top of the pan but should not run over). Transfer pan to a wire rack, and let cake cool for 10 minutes. Run a paring knife around edges of cake to loosen, and turn out onto wire rack. Let cool for at least 30 minutes.
  • Brush several layers of orange glaze evenly over cake, and garnish with candied zucchini before serving.

ZUCCHINI CHOCOLATE CAKE WITH ORANGE GLAZE



Zucchini Chocolate Cake with Orange Glaze image

This moist and mouthwatering cake has a rich chocolate flavor, a hint of orange and is chock-full of zucchini and nuts. -Barbara Worrel, Granbury, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 19

1/2 cup butter, softened
1-1/2 cups sugar
2 large eggs
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 cup baking cocoa
1-1/4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 cup fat-free milk
3 cups shredded zucchini
1/2 cup chopped walnuts
1 tablespoon grated orange zest
GLAZE:
1-1/4 cups confectioners' sugar
2 tablespoons orange juice
1 teaspoon vanilla extract

Steps:

  • Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla., Combine the flour, cocoa, baking powder, salt, cinnamon and soda; add to creamed mixture alternately with milk, beating well after each addition. Fold in the zucchini, walnuts and orange zest., Transfer to prepared pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cake.

Nutrition Facts :

ORANGE POPPY SEED ZUCCHINI CAKE



Orange Poppy Seed Zucchini Cake image

A wonderful burst of citrus in a quick bread that takes no time at all to make! Rich batter fills an entire 8 x 12 pan and uses up that wonderful garden zucchini that is overflowing gardens in the fall. Delicious with or without glaze! Freezes extremely well!

Provided by Ginny Maziarka

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h45m

Yield 14

Number Of Ingredients 19

1 serving cooking spray
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
¼ teaspoon baking powder
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
3 eggs
1 ½ cups white sugar
½ cup brown sugar
1 cup vegetable oil
1 orange, zested
2 cups grated zucchini
1 cup mixed dried fruit
¼ cup poppy seeds
1 cup confectioners' sugar
¼ cup orange juice

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease an 8x12-inch loaf pan with cooking spray.
  • Mix flour, cinnamon, baking soda, salt, baking powder, cloves, nutmeg, and ginger together in a bowl.
  • Beat eggs in a large bowl with an electric mixer until smooth. Beat in white sugar and brown sugar until incorporated. Mix in vegetable oil. Beat flour mixture in gradually until batter is smooth. Stir in orange zest. Fold in zucchini, dried fruit, and poppy seeds.
  • Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pan, about 10 minutes.
  • Mix confectioners' sugar and orange juice together in a small bowl to make glaze.
  • Prick cake all over with a fork; drizzle glaze on top. Let cake cool completely before serving, about 30 minutes.

Nutrition Facts : Calories 448.5 calories, Carbohydrate 68.8 g, Cholesterol 39.9 mg, Fat 18.1 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 3 g, Sodium 287.3 mg, Sugar 39 g

ORANGE ZUCCHINI CAKE



Orange Zucchini Cake image

The addition of orange makes this zucchini cake a bit different. Recipe came out of the food section of a newspaper in the 1970's

Provided by Donna M.

Categories     Breads

Time 1h25m

Yield 16 serving(s)

Number Of Ingredients 17

1 cup butter or 1 cup margarine, softened
1 tablespoon grated orange rind
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon clove
2 cups brown sugar, packed
4 eggs
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup orange juice
1 cup zucchini, unpeeled and shredded
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla
2 -3 tablespoons milk
1 teaspoon grated orange rind
1 tablespoon butter, softened

Steps:

  • --------Cake-------.
  • Cream butter in large mixing bowl with orange peel, spices and brown sugar until light and fluffy.
  • Beat in eggs, one at a time.
  • Sift flour with baking powder and salt and blend into creamed mixture alternately with orange juice.
  • Stir in zucchini.
  • Pour into greased and floured 10-inch tube pan.
  • Bake in 350 degree oven 55 to 65 minutes, or until cake tester inserted in center comes out clean.
  • Cool in pan 10 minutes, then remove from pan and cool completely.
  • --------Glaze--------.
  • Beat ingredients together until smooth.
  • Spread on top of cooled cake.

FUDGY ORANGE-ZUCCHINI CAKE WITH ORANGE GLAZE



Fudgy Orange-Zucchini Cake with Orange Glaze image

Categories     Cake     Chocolate     Citrus     Egg     Nut     Vegetable     Dessert     Bake     Orange     Zucchini     Party

Number Of Ingredients 19

2 1/2 cups flour
1/2 cup cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup butter
2 cups sugar
3 eggs, lightly beaten
2 teaspoons vanilla
1/2 cup milk
3 cups grated zucchini
1 tablespoon grated orange zest
1 cup chopped nuts
calendula blossoms and petals, tuberous begonia blossoms, or orange mint sprigs, for garnish
Orange Glaze
1 1/4 cups sifted confectioner' sugar
1/4 cup fresh orange juice
1 teaspoon vanilla

Steps:

  • Preheat oven to 350°F. Sift the flour, cocoa, baking powder, baking soda, salt and cinnamon together and set aside. In a bowl, cream the butter and sugar until fluffy. Add the eggs, vanilla and milk to the butter mixture. Stir in the dry ingredients and mix until well blended. Fold in the zucchini, orange zest and nuts. Pour into a greased and floured bundt cake pan.Bake 50 to 60 minutes. Allow the cake to cool for 15 minutes before turning out onto a rack.
  • To make the glaze, in a bowl mix together the sugar, orange juice and vanilla. While the cake is still warm, drizzle with the glaze. Garnish with flowers or mint sprigs.

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Top Asked Questions

How do you make zucchini zest cake?
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. In a small bowl mix together sugar, orange juice and vanilla. Invert cake onto serving dish, then drizzle glaze over.
How do you make orange zucchini cake frosting?
Chocolate Orange Zucchini Cake. For frosting, beat powdered sugar, butter, and cocoa. Drizzle 1/2 tablespoons of orange juice and milk, alternately, until spreadable frosting consistency is achieved. Spread over cooled cake.
What to make with orange zest and shredded zucchini?
Chocolate Bundt cake with orange zest and shredded zucchini with orange fudge frosting. In the bowl of a stand mixer, beat butter and sugar until creamy. Add in eggs, vanilla, and orange zest beating well after each addition. Add in milk, oil, and baking cocoa. In a separate bowl, combine flour, baking powder, baking soda, and salt.
How do you make zucchini bread?
Whisk together flour, baking powder, spices, and 1 teaspoon salt. Grate zucchini on the large holes of a box grater, then squeeze dry in a clean kitchen towel or press in a ricer. (You will need 2 1/2 cups.) Stir together eggs and sugar, then stir in melted butter, zucchini, and orange zest and juice.

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