Zucchini Chocolate Cake With Orange Glaze Food

ZUCCHINI BUNDT CAKE WITH ORANGE GLAZE

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.

CHOCOLATE ZUCCHINI CAKE III

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.

ZUCCHINI CHOCOLATE ORANGE CAKE

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.

ZUCCHINI CHOCOLATE ORANGE CAKE

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.

ORANGE ZUCCHINI CAKE

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 RECIPE - (4.6/5)

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.

ZUCCHINI CHOCOLATE CAKE WITH ORANGE GLAZE

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.