Name: Chocolate Zucchini Cake with Orange Glaze
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 2½ cups all-purpose flour; ½ cup cocoa powder; 2½ tsp baking powder; 1½ tsp baking soda; 1 tsp salt; 1 tsp cinnamon; ¾ cup butter, softened; 2 cups white sugar; 3 eggs, room temperature; 2½ tsp orange zest, divided; 2 tsp vanilla; 2 cups zucchini, finely grated and lightly squeezed; ½ cup milk; 1 cup walnuts, chopped; 2 cups icing sugar; 2 to 4 tbsp orange juice or milk; ½ tsp orange zest

Description

Chocolate Zucchini Cake with Orange Glaze brings together deep cocoa flavour and fresh orange notes. The texture stays soft even a day later.

Ingredients

Units Scale

Cake

2 1/2 cups all-purpose flour
1/2 cup cocoa powder
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
3/4 cup butter, softened
2 cups white sugar
3 eggs, room temperature
2 1/2 tsp orange zest, divided
2 tsp vanilla
2 cups zucchini, finely grated and lightly squeezed
1/2 cup milk
1 cup walnuts, chopped

Glaze

2 cups icing sugar
2 to 4 tbsp orange juice or milk
1/2 tsp orange zest

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350⁰F (175⁰C).
Grease and flour a Bundt pan well, getting into all the corners.
In a medium bowl, whisk together 2½ cups all-purpose flour, ½ cup cocoa powder, 2½ tsp baking powder, 1½ tsp baking soda, 1 tsp salt, and 1 tsp cinnamon. Set aside.
In a large bowl, cream ¾ cup butter with 2 cups white sugar until light and fluffy.
Beat in the 3 eggs one at a time, mixing well after each.
Stir in 2 tsp of the orange zest and 2 tsp vanilla.
Add the 2 cups of grated zucchini and mix until combined.
If your zucchini is really wet, give it a gentle squeeze first, but don’t dry it out completely or the cake can turn out dense.
Add the dry ingredients in two additions, alternating with the ½ cup milk. Stir just until combined. The batter will be thick.
Fold in the 1 cup chopped walnuts.
Pour the batter evenly into your prepared Bundt pan and smooth the top. Tap the pan lightly on the counter to release any air pockets.
Bake at 350⁰F (175⁰C) for about 55 to 65 minutes, or until a toothpick inserted comes out with just a few moist crumbs.
Let the cake cool in the pan for about 15 minutes, then carefully turn it out onto a rack.
While the cake is still slightly warm, mix 2 cups icing sugar with 2 to 4 tbsp orange juice or milk and ½ tsp orange zest until smooth and pourable.
Spoon or drizzle the glaze over the warm cake and let it set before slicing.

Notes

Created, prepared, tried, and tested by Mona