CHOCOLATE ORANGE ZUCCHINI CAKE
This cake has a subtle hint of orange that elevates a simple zucchini cake to another level. The cream cheese frosting will go well with many other cakes.
Provided by Mary Gillespie
Time 1h5m
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F.
- Grease a 9 x 9-inch baking pan.
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 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 :
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
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 :
CHOCOLATE SPICE ZUCCHINI CAKE
Aromas of orange zest and cinnamon give this cake wonderdul flavor. And thank you, zucchini, for keeping the cake moist! This is a "makeover" recipe, making it healthier than a traditional recipe. Be sure to use the "lighter" as listed to keep it healthy, though.
Provided by Celeste
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- TO MAKE THE CAKE: Preheat the oven to 350^F. Generously coat a Bundt pan with nonstick spray.
- In a medium bowl, whisk together the flour, sugar, cocoa, baking powder, orange peel, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, using an electric mixer set on high speed, beat the eggsand egg whites for 2 minutes, or until frothy and thickened. Add the buttermilk, applesauce, and vanilla extract. Beat just until blended.
- Gradually beat in half of the flour mixture. Beat in the remaining flour mixture. Stir in the zucchini and walnuts. Scrape into the preapared pan.
- Bake for 45 to 50 minutes, or until a wooden pick inserted in the center comes out clean.
- Cool in the pann on a rack for 15 minutes. Loosen the edges of the cake by gently inserting a thin rubber spatula or knife around the sides and center. Invert the cake onto the rack to cool completely.
- TO MAKE THE GLAZE: In a small microwaveable cup, combine the chocolate chips and oil. Cook in the microwave on high for 30 seconds and stir. Repeat just until the chocolate can be stirred into a smooth glaze. (The chips will not melt completely in the microwave, but they will get shiny and soft enough to stir until smooth.) Drizzle the warm glaze over the cooled cake.
Nutrition Facts : Calories 283.9, Fat 6.4, SaturatedFat 1.6, Cholesterol 35.9, Sodium 322.4, Carbohydrate 52.9, Fiber 2.9, Sugar 28.4, Protein 6.7
CHOCOLATE ZUCCHINI CAKE
The hint of chocolate in this moist cake is an unexpected flavor and a nice surprise.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- In a bowl, cream butter, oil and sugar. Add eggs, milk and vanilla; mix well. Combine flour, cocoa, baking soda, baking powder, salt, cinnamon and cloves; gradually add to creamed mixture. Stir in zucchini. , Spread into a greased 13-in. x 9-in. baking pan. Sprinkle with nuts and chocolate chips. Bake at 350° for 35-40 minutes or until cake tests done.
Nutrition Facts : Calories 372 calories, Fat 23g fat (9g saturated fat), Cholesterol 58mg cholesterol, Sodium 298mg sodium, Carbohydrate 39g carbohydrate (22g sugars, Fiber 2g fiber), Protein 5g protein.
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).
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.
CHOCOLATE ZUCCHINI CAKE
This is Jackie French's (Australian writer/TV personality/gardener) recipe, and it is delectable! I made it for myself with vanilla soy milk (I don't have regular milk) but I still used real butter (can't beat the flavour!) The hint of orange rind in the aroma and taste of this rich but light cake makes it really special.
Provided by catxx
Categories Vegetable
Time 1h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 200 degrees Celsius.
- Grease and lightly flour a round cake tin (I used a bundt tin).
- Cream butter and sugar together in a large bowl till light and creamy, then beat in eggs one at a time.
- Sift flour and cocoa together.
- Fold half the flour mix, half the zucchini& orange rind and half the milk into the creamed mixture, and mix till just combined.
- Repeat with remaining ingredients, and again mix till just combined.
- Place mixture into prepared cake tin.
- Bake for 50 minutes, or until cake is firm to touch and springs back when pressed by finger.
- Cool for 5 minutes in tin, then turn out onto cake rack to cool.
- Ice as required or simply enjoy as is.
- Delicious!
Nutrition Facts : Calories 259.3, Fat 14.3, SaturatedFat 8.7, Cholesterol 70.5, Sodium 221.2, Carbohydrate 30.6, Fiber 1.2, Sugar 17.1, Protein 3.8
ZUCCHINI CHOCOLATE CAKE
A delicious, moist chocolate cake. I got this recipe at the public library when I was 8 years old. A library patron with a zucchini surplus had left a pile of zucchini with a selection of zucchini recipes, free for the taking. I helped myself to a zucchini and copied out this recipe. It quickly became a family favourite.
Provided by UnknownChef86
Categories Dessert
Time 1h
Yield 1 cake, 18-24 serving(s)
Number Of Ingredients 13
Steps:
- Cream margarine and sugar in a large bowl; add eggs and vanilla.
- Stir in orange zest and zucchini.
- Combine dry ingredients in a separate bowl.
- Add to margarine mixture alternately with milk.
- Bake at 350 for 40 minutes in a greased 9 x 13 or bundt pan.
- If desired, after cooling and turning out 15 minutes, top with glaze made from 2 cups icing sugar, 1 tsp vanilla, and 2 1/2 to 3 Tbsp milk.
Nutrition Facts : Calories 246.4, Fat 9.1, SaturatedFat 1.8, Cholesterol 36.2, Sodium 389.9, Carbohydrate 38, Fiber 1.1, Sugar 22.6, Protein 3.8
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.
CHOCOLATE ZUCCHINI CAKE
Zucchini keeps the cake moist while a scattering of chocolate chips and chopped walnuts add texture and dimension.
Provided by Bon Appétit Test Kitchen
Categories Bon Appétit Dessert Cake Chocolate Nut Vegetable Bake Walnut Zucchini Fall Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 12-16
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F. Butter and flour 13 x 9 x 2-inch baking pan. Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and nuts over.
- Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.
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