Zucchini Chocolate Cake With Orange Glaze Recipes

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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 :

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 RECIPE - (4.6/5)



Zucchini Bundt Cake with Orange Glaze Recipe - (4.6/5) image

Provided by á-10847

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
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°F. 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 2 1/2 cups of zucchini on the large holes of a box grater, then squeeze dry in a clean kitchen towel or press in a ricer. 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. Cook's Tip: Unglazed cake can be stored at room temperature, wrapped in plastic wrap, for up to 1 day, or frozen for up to 1 month.

CHOCOLATE SOUR CREAM ZUCCHINI CAKE WITH CHOCOLATE GLAZE



Chocolate Sour Cream Zucchini Cake with Chocolate Glaze image

This is one heck of a cake on so many levels. For starters, nobody is ever going to guess there's zucchini in here, because it virtually disappears in the baking-there's not even a hint of vegetable flavor or nubbiness that you might expect from grated zucchini. What you will notice is what a moist cake this is, maybe the moistest chocolate cake you've ever had.

Provided by Ken Haedrich

Categories     Dessert     Cake     Chocolate     Zucchini     Summer     Small Plates     Kid-Friendly     Birthday

Yield 16 servings

Number Of Ingredients 14

Butter for the pan
3 cups grated zucchini (about 2 smallish ones)
3/4 teaspoon salt, plus more for salting the zucchini
2 1/2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1 2/3 cups sugar
1/2 cup (1 stick) unsalted butter, softened
1/2 cup vegetable oil or light olive oil
2 large eggs, at room temperature
1 1/4 teaspoons vanilla extract
1/2 cup sour cream, at room temperature
Chocolate Glaze

Steps:

  • Put the grated zucchini in a colander placed over a large bowl. Salt it lightly, tossing gently to mix. Set aside for 30 minutes to drain.
  • Preheat the oven to 325°F (170°C). Butter a 9x9-inch cake pan.
  • Sift the flour, cocoa powder, baking soda, baking powder, and 3/4 teaspoon salt into a bowl.
  • Combine the sugar, butter, oil, eggs, and vanilla in another large bowl. Using an electric mixer (handheld is fine), beat the ingredients on medium-high speed for 2 minutes, until well blended. Add one-third of the dry mixture to the liquid and blend it in on low speed. Beat in half of the sour cream, followed by another third of the dry mixture, the rest of the sour cream, and the remaining dry mixture. The batter will start to get heavier late in the mixing, and you may want to do the last bit of mixing with a wooden spoon or rubber spatula.
  • Lift the zucchini out of the colander and give it a gentle squeeze, but don't squeeze out all the moisture. Add the zucchini to the batter and fold it in with a rubber spatula until evenly mixed. Scrape the batter into the pan and smooth with a spoon.
  • Bake the cake on the middle oven rack for 60 to 70 minutes, until a tester inserted into the center of the cake comes out clean. Transfer the cake to a cooling rack and cool thoroughly.
  • When the cake has cooled, prepare the glaze, rewarming it if it has firmed up. When it has thickened slightly but is still thin enough to pour easily, slowly pour it over the cake, tilting the cake to spread it around. Cool for at least 10 minutes before slicing and serving.

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.

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.

CHOCOLATE ZUCCHINI CAKE III



Chocolate Zucchini Cake III image

This is a moist fudgy type cake. Sweet but not extremely sweet and makes good use of zucchini! You can frost it with chocolate frosting or cream cheese icing.

Provided by Sandy

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h5m

Yield 24

Number Of Ingredients 11

2 cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 ½ cups vegetable oil
3 cups grated zucchini
¾ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  • In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
  • Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.

Nutrition Facts : Calories 268.5 calories, Carbohydrate 27.2 g, Cholesterol 31 mg, Fat 17.5 g, Fiber 1.6 g, Protein 3.4 g, SaturatedFat 2.5 g, Sodium 187.6 mg, Sugar 17.1 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 :

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.

ORANGE GLAZE FOR ZUCCHINI BUNDT CAKE



Orange Glaze for Zucchini Bundt Cake image

This recipe goes with Zucchini Bundt Cake with Orange Glaze.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 5m

Yield Makes 3⁄4 cup (enough for one 8-inch cake)

Number Of Ingredients 4

1 1/4 cups confectioners' sugar, sifted
2 pinches of ground cardamom (optional)
1/4 teaspoon finely grated orange zest, plus 3 tablespoons fresh orange juice
Whole milk, as needed, for thinning

Steps:

  • Whisk together sugar and cardamom. Whisk in orange zest and juice, and whisk until mixture has the consistency of thick honey. If mixture is too thick, whisk in milk, 1 teaspoon at a time.

CHOCOLATE ZUCCHINI CAKE IV



Chocolate Zucchini Cake IV image

A delightful moist chocolate cake made with zucchini. top with Cream Cheese Frosting.

Provided by JEANROSE

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h15m

Yield 16

Number Of Ingredients 13

2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ cup unsweetened cocoa powder
½ cup butter
¼ cup vegetable oil
2 cups white sugar
3 eggs
1 teaspoon vanilla extract
2 cups shredded zucchini
¼ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt, cinnamon and cocoa powder. Set aside.
  • In a large bowl, cream together the butter, oil and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. In a small bowl, combine shredded zucchini with milk. Beat in the flour mixture alternately with the zucchini mixture. Pour batter into prepared pan.
  • Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 274.2 calories, Carbohydrate 42.4 g, Cholesterol 50.4 mg, Fat 10.8 g, Fiber 1.7 g, Protein 4.1 g, SaturatedFat 4.8 g, Sodium 377.6 mg, Sugar 25.6 g

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From creationsbykara.com


ZUCCHINI ORANGE GLAZED CAKE RECIPE | RECIPE | ORANGE GLAZE CAKE, …
Aug 7, 2014 - Moist Citrus Zucchini Bundt Cake with Glaze! This is a wonderful way to use up a few zucchini. This cake is incredibly moist! The fresh orange flavors and glaze make this cake even more perfect for summer. I made this cake more than once this week with little tweaks each time until I was finally happy and satisfied wit…
From pinterest.com


RECIPE(TRIED): CHOCOLATE ZUCCHINI CAKE/ORANGE GLAZE
Add eggs one at a time, beating well after each. Beat in sifted dry ingredients, alternately with buttermilk. Stir in vanilla, orange peel, zucchini and nuts. Bake in a 10" tube pan at 350 degrees for one hour. Turn out on rack, let cool for 15 minutes, and glaze. Glaze: Beat together powdered sugar, orange juice, orange peel and melted butter.
From recipelink.com


ZUCCHINI BUNDT CAKE WITH ORANGE GLAZE RECIPE | RECIPE | ORANGE …
Feb 19, 2013 - Just as it does in muffins and breads, shredded zucchini lends moistness to this cake. Feb 19, 2013 - Just as it does in muffins and breads, shredded zucchini lends moistness to this cake. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.ca


CHOCOLATE ORANGE CAKE WITH SWEET ORANGE GLAZE — MARLEY'S MENU
2021-06-13 With mixer still on low, add flour, cocoa powder, baking powder, baking soda, salt, and orange juice. Mix until smooth. Transfer batter to your greased bundt pan and bake for 25-30 minutes, until a toothpick comes out clean. Orange Glaze. Add 1/4 cup of orange juice to a large mixing bowl with 1 cup of powdered sugar.
From marleysmenu.com


ZUCCHINI BUNDT CAKE WITH ORANGE GLAZE RECIPE - FOOD NEWS
Preheat the oven to 350 degrees F. Coat a 10-inch Bundt pan with cooking spray. In a large bowl, with an electric mixer, beat cake mix, water, eggs, and oil until smooth. Stir in zucchini. Pour mixture evenly into pan. Bake for 35 to 38 minutes or until toothpick inserted comes out clean.
From foodnewsnews.com


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