ORANGE ZUCCHINI CAKE
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
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 GINGER CUPCAKES
Provided by Ian Knauer
Categories Cake Soup/Stew Food Processor Mixer Cheese Citrus Dairy Ginger Vegetable Bake Vegetarian Quick & Easy Zucchini Summer Gourmet
Yield Makes 12 cupcakes
Number Of Ingredients 24
Steps:
- Bake cupcakes:
- Put oven rack in middle position and preheat oven to 350°F. Line muffin cups with liners.
- Pulse crystallized ginger in food processor until finely ground, then add flour, ground ginger, cinnamon, zest, salt, baking soda, and baking powder and pulse until combined.
- Whisk together zucchini, oil, honey, eggs, and vanilla in a medium bowl, then stir in flour mixture until just combined.
- Divide batter among muffin cups and bake until golden and a wooden pick or skewer inserted in center of a cupcake comes out clean, 20 to 24 minutes.
- Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely, 1 hour.
- Make frosting:
- Beat together frosting ingredients with an electric mixer at high speed until combined well and fluffy, 3 to 5 minutes.
- Frost tops of cooled cupcakes.
CRANBERRY ORANGE ZUCCHINI BREAD
This cranberry orange zucchini bread recipe is super easy, moist, and full of festive flavors. The orange juice in the recipe gives the bread a slight tartness that balances out the sweetness of the bread. This recipe is perfect for any fall gathering or to have as a snack!
Provided by Ben Rayl
Categories Breakfast Cake Dessert
Time 1h10m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 F (175 C) and grease two baking pans, line the bottoms with baking paper, then grease the paper.
- In a bowl, sift together the flour, cinnamon, ginger, baking powder, baking soda, and salt.
- In another bowl, beat together the eggs, vanilla, sugars, oil and orange peel.
- Gradually add the flour mixture to the creamed mixture, alternating with the orange juice, mixing just enough to combine after each addition.
- In a small bowl, toss the cranberries together with the 1 tbsp of flour, to coat them.
- Stir in the zucchini and the floured cranberries, then pour the mixture into the prepared baking pans.
- Bake for about 55 minutes, or until a toothpick test comes out clean, let cool in pans for about 10 minutes before removing to wire racks to cool completely.
ORANGE CAKE
I first made this cake 25 years ago for a friend's birthday -- It was so well received that I continue to make it from time to time for special occasions!
Provided by Sydney Mike
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F, then grease & flour two 9" round cake pans.
- Sift or whisk together the flour, baking powder & salt, then set aside.
- In a large mixing bowl, cream the butter, then slowly add the sugar, blending well.
- Add the eggs one at a time, beating well after each is added.
- In another bowl, mix together the orange juice & zest.
- To this orange mixture, alternate adding 1/2 the dry mixture, then 1/2 the liquid mixture, & repeat, blending well.
- Add this final orange mixture to the creamed butter mixture & blend well.
- Pour the batter into the prepared cake pans & bake for 30 minutes.
- Cool in the pans on a wire rack for 10 minutes, then remove from the pans & cool completely.
- For the frosting, melt the butter, then combine it with the orange juice & zest, beating well.
- Slowly add the powdered sugar & beat well.
- Place one cake layer upside down on a serving plate &, using less than 1/2 of the frosting, frost the first layer, staying at least 1 1/2 inches from the edge.
- Put the second layer upside right on the bottom layer, pushing down lightly to secure it.
- Frost the top of the cake, allowing some of the frosting to run down the sides.
Nutrition Facts : Calories 461, Fat 13.1, SaturatedFat 7.7, Cholesterol 77, Sodium 305.7, Carbohydrate 82.3, Fiber 1.1, Sugar 56.6, Protein 5.1
COURGETTE & ORANGE CAKE WITH CREAM CHEESE FROSTING
Forget the carrot cake, this light, moist courgette cake is packed with flavour and it goes perfectly with a cup of tea
Provided by Sara Buenfeld
Categories Afternoon tea, Treat
Time 1h
Yield 12 slices
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Lightly oil and line a 1kg loaf tin with a strip of baking parchment. Finely grate the courgettes, then squeeze out as much liquid as you can with your hands (too much will make the cake soggy).
- Stir the courgettes with the sugar, sunflower oil, eggs, orange zest, vanilla and sultanas, then fold in the flour and baking powder until they disappear, but don't overmix.
- Scrape the mixture into the tin and bake for 50 mins until a skewer inserted into the cake comes out clean. Remove from the tin and cool on a wire rack.
- Meanwhile, beat the cream cheese with the icing sugar (don't overbeat as this can make the mixture too soft), then chill. Spread over the cooled cake, scatter with the zest and chill until ready to serve. Will keep for a week in the fridge.
Nutrition Facts : Calories 391 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
ORANGE ZUCCHINI BREAD
These moist mini loaves have pretty flecks of green from the zucchini. I won first place at the Ohio State Fair with this recipe! -Pat Woolley, Jackson Center, Ohio
Provided by Taste of Home
Time 1h
Yield 4 mini loaves.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the eggs and oil. Add sugar; mix well. Stir in the lemon zest, orange zest and extracts. Add zucchini; mix well. Combine the flour, baking powder, salt, ginger and baking soda; stir into zucchini mixture just until moistened. Fold in walnuts., Transfer to four greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 275 calories, Fat 14g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 193mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
ORANGE ZUCCHINI CAKE
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
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.
ZUCCHINI BUNDT CAKE WITH ORANGE GLAZE
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
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 ORANGE BREAD
Make and share this Zucchini Orange Bread recipe from Food.com.
Provided by Lennie
Categories Quick Breads
Time 1h10m
Yield 2 loaves, 20-24 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Grease and flour bottoms only of two 8x4 or 9x5 loaf pans.
- In large bowl, beat eggs until thick and lemon-coloured; gradually beat in sugar.
- Add oil, orange juice and zucchini.
- Stir in remaining bread ingredients; mix well.
- Pour batter into prepared pans.
- Bake at 350°F degrees for 45-55 minutes or until cake tester inserted in centre comes out clean.
- Cool 10 minutes.
- Remove from pans; cool slightly on a rack.
- In small bowl, blend glaze ingredients; spread over warm loaves.
- Cool completely on wire rack.
- Wrap tightly and store in refrigerator.
ZUCCHINI CAKE RECIPE
Set aside one of the zucchini from your garden for our Zucchini Cake Recipe. Our Zucchini Cake Recipe features an amazing orange-cream cheese frosting.
Provided by My Food and Family
Categories Dairy
Time 2h26m
Yield 16 servings
Number Of Ingredients 15
Steps:
- Heat oven to 350ºF.
- Beat cake mix, dry pudding mix and next 7 ingredients in large bowl with mixer until blended. Stir in zucchini and 2 tsp. zest; pour into 13x9-inch pan sprayed with cooking spray.
- Bake 34 to 36 min. or until toothpick inserted in center comes out clean. Cool completely in pan.
- Beat cream cheese, butter and remaining zest with mixer until light and fluffy. Gradually beat in powdered sugar; spread onto top of cake. Sprinkle with nuts. Refrigerate 1 hour.
Nutrition Facts : Calories 360, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 75 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
ZUCCHINI CHOCOLATE ORANGE CAKE
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
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 CHOCOLATE ORANGE CAKE
Very moist and different.
Provided by AHUSIOW
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 12
Number Of Ingredients 17
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
PALEO ORANGE ZUCCHINI BUNDT CAKE
Steps:
- Pre-heat oven to 325 and pre-grease bundt pan using butter or pan spray + line bottom with orange slices.
- In a medium bowl, whisk together flour, baking powder, spices, and salt
- Over low heat, add butter to sauce pan and melt. DO NOT allow it to boil.
- Grate zucchini using the large holes on the side of a box grater and transfer shreds to a clean kitchen towel.
- Squeeze out excess water from zucchini.
- In the bowl of a stand mixer (you can use a large bowl/whisk if you do not have a stand mixer) add eggs + sugar and beat until combined.
- Add in melted butter, zucchini, orange zest + juice continuing to whisk to combine.
- Gradually whisk in flour mixture until fully incorporated.
- Transfer batter to bundt pan + bake for about 1 hour or until toothpick comes out clean.
- Run knife around the edges to loosen, transfer to cooling rack and allow to cool for at least 30 minutes before serving.
ORANGE ZUCCHINI CAKE
I got this recipe from one of the ladies I used to work with long ago (sorry, can't remember who). I like the idea of using All-Bran in the recipe, to make the cake somewhat healthier. Of course, I undo all the "healthy goodness", when I ice this cake with cream cheese frosting!
Provided by Sweet PQ
Categories Dessert
Time 30m
Yield 1 11" x 7" cake
Number Of Ingredients 14
Steps:
- Preheat oven @ 325*. Grease and flour a 11" x 7" pan.
- Combine flour, baking powder, baking soda, salt, cinnamon & nutmeg. Set aside.
- In a large bowl, beat the sugar, oil and eggs until well mixed. Stir in the All-Bran, orange peel and vanilla. Add the flour mixture, zucchini and nuts, mixing well. Spread evenly in prepared pan.
- Bake @ 325* for 20-25 minutes (check for doneness with toothpick).
- Cool completely and frost with you favorite cream cheese frosting! (I like to add 1/2-1 teaspoon grated orange peel to my cream cheese frosting for this cake).
CHOCOLATE ORANGE ZUCCHINI CAKE
Chocolate Bundt cake with orange zest and shredded zucchini with orange fudge frosting.
Provided by Kelly Miller
Categories Dessert
Number Of Ingredients 18
Steps:
- 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.
- Add flour to cocoa mixture gradually, beating well after each addition.
- Gently fold in zucchini.
- Spread batter into a well greased Bundt pan.
- Bake at 350 degrees for 50-55 minutes, or until a cake tester comes out clean.
- Cool completely on a wire rack.
- 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.
Nutrition Facts : Calories 524 kcal, Carbohydrate 86 g, Protein 6 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 78 mg, Sodium 399 mg, Fiber 3 g, Sugar 62 g, ServingSize 1 serving
ZUCCHINI BUNDT CAKE WITH ORANGE GLAZE
This perfectly moist Zucchini Bundt Cake with Orange Glaze will make a beautiful addition to any meal!
Provided by Trish - Mom On Timeout
Categories Dessert
Time 1h50m
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees.
- Grate zucchini and then squeeze dry in a kitchen towel to remove excess water. Measure out three cups.
- Grease a 6-cup bundt pan and lightly flour. (Make sure to tap out excess flour.)
- Whisk together flour, baking powder, and cinnamon. Set aside.
- Stir together eggs and sugar. Gradually mix in melted butter, zucchini, orange zest and juice.
- Stir in flour mixture just until combined. Pour into prepared pan.
- Bake 55-65 minutes or until a toothpick inserted into the cake comes out clean.
- Let cake cool on a wire rack for 10-15 minutes before inverting the cake pan and turning it out onto a wire rack. Let cool for an additional 30 minutes before glazing.
Nutrition Facts : Calories 411 kcal, Carbohydrate 64 g, Protein 6 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 86 mg, Sodium 146 mg, Fiber 1 g, Sugar 38 g, ServingSize 1 serving
ZUCCHINI CHOCOLATE CAKE WITH ORANGE GLAZE
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
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 :
FUDGY ORANGE-ZUCCHINI CAKE WITH ORANGE GLAZE
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.
ORANGE GLAZE FOR ZUCCHINI BUNDT CAKE
This recipe goes with Zucchini Bundt Cake with Orange Glaze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 5m
Yield Makes 3â„4 cup (enough for one 8-inch cake)
Number Of Ingredients 4
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.
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