Fudgy Orange Zucchini Cake With Orange Glaze Recipes

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FUDGY ORANGE-ZUCCHINI CAKE WITH ORANGE GLAZE



Fudgy Orange-Zucchini Cake with Orange Glaze image

Categories     Cake     Chocolate     Citrus     Egg     Nut     Vegetable     Dessert     Bake     Orange     Zucchini     Party

Number Of Ingredients 19

2 1/2 cups flour
1/2 cup cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup butter
2 cups sugar
3 eggs, lightly beaten
2 teaspoons vanilla
1/2 cup milk
3 cups grated zucchini
1 tablespoon grated orange zest
1 cup chopped nuts
calendula blossoms and petals, tuberous begonia blossoms, or orange mint sprigs, for garnish
Orange Glaze
1 1/4 cups sifted confectioner' sugar
1/4 cup fresh orange juice
1 teaspoon vanilla

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.

ZUCCHINI BUNDT CAKE WITH ORANGE GLAZE RECIPE - (4.6/5)



Zucchini Bundt Cake with Orange Glaze Recipe - (4.6/5) image

Provided by á-10847

Number Of Ingredients 13

1 1/2 sticks unsalted butter, melted, plus more for pan
2 1/2 cups all-purpose flour, plus more for pan
2 1/2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon anise seeds
1/8 teaspoon ground cardamom, optional
Coarse salt
2 medium zucchini
3 large eggs
1 1/2 cups sugar
1/2 teaspoon grated orange zest, plus 1 tablespoon fresh orange juice
Orange glaze
Candied zucchini strips, optional

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.

ORANGE ZUCCHINI CAKE



Orange Zucchini Cake image

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

1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup sugar
1/2 cup vegetable oil (or canola oil)
2 eggs
1/2 cup all-bran cereal
1 1/2 teaspoons orange peel, grated
1 teaspoon vanilla
1 cup zucchini, grated
1/2 cup nuts, chopped (I like pecans)

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



Orange Zucchini Cake image

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

1 cup butter or 1 cup margarine, softened
1 tablespoon grated orange rind
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon clove
2 cups brown sugar, packed
4 eggs
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup orange juice
1 cup zucchini, unpeeled and shredded
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla
2 -3 tablespoons milk
1 teaspoon grated orange rind
1 tablespoon butter, softened

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.

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