Fudgy Orange Zucchini Cake With Orange Glaze Recipe

Name: Fudgy Orange Zucchini Cake With Orange Glaze
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: Serves 1 or more
Ingredients: All Purpose Flour; ¾ cup unsweetened cocoa powder; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; ½ teaspoon salt; 1 cup (2 sticks) unsalted butter; 1 ¾ cups granulated sugar; 4 large eggs; 1 teaspoon vanilla extract; 1 cup buttermilk; 2 cups grated zucchini; zest of 2 large oranges; ½ cup chopped walnuts or pecans (optional); 2 cups powdered sugar; Fresh Orange Juice

This decadent Fudgy Orange Zucchini Cake, inspired by *The City Gardener's Cookbook*, will surprise and delight even the most dedicated chocolate-lover! The secret? Hidden zucchini adds incredible moisture, while bright orange zest and a tangy orange glaze create a flavor explosion. A coworker's garden-fresh zucchini sparked this recipe, and now it's ready to steal your heart (and your taste buds!). Prepare to be amazed – this moist, fudgy cake is unbelievably delicious!

Prep Time 20 mins

Cook Time 80 mins

Calories 365.1 kcal

Protein 11g

Rating 0.3 (3 Reviews)

Fudgy Orange Zucchini Cake With Orange Glaze

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Fudgy Orange Zucchini Cake With Orange Glaze

All Purpose Flour
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup (2 sticks) unsalted butter
1 ¾ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
2 cups grated zucchini
zest of 2 large oranges
½ cup chopped walnuts or pecans (optional)
2 cups powdered sugar
Fresh Orange Juice

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How to Make Fudgy Orange Zucchini Cake With Orange Glaze

Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
In a medium bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon salt. Set aside.
In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
Beat in 4 large eggs one at a time, then stir in 1 cup buttermilk and 1 teaspoon vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fold in 2 cups grated zucchini, the zest of 2 large oranges, and ½ cup chopped walnuts or pecans (optional).
Pour batter into the prepared bundt pan and spread evenly.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
While the cake cools, prepare the glaze: In a small bowl, whisk together 2 cups powdered sugar, ¼ cup freshly squeezed orange juice, and ½ teaspoon vanilla extract until smooth. Add more orange juice, 1 teaspoon at a time, if needed to reach desired consistency.
Once the cake is completely cool, drizzle the glaze evenly over the top.