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.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
142g
Fat
33g
Carbs
18g
