Fudgy Orange Zucchini Cake with Orange Glaze
Indulge in the rich, chocolatey goodness of this Fudgy Orange Zucchini Cake with Orange Glaze, a decadent dessert that will surprise your taste buds with its unique blend of flavors. Packed with finely grated zucchini for irresistible moisture, this cake gets a bright and tangy twist from fresh orange zest and juice, making each bite a perfect balance of deep cocoa flavor and citrusy vibrancy. Topped with a glossy orange glaze that adds a burst of sweetness and shine, this easy-to-make delight is both elegant and comforting. Ideal for everything from a special occasion to an afternoon treat, this recipe is a creative way to sneak in vegetables while satisfying your chocolate cravings. Ready in just an hour, it’s a showstopper dessert that’s sure to impress!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 1 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 cup Granulated sugar
- 0.5 cups Brown sugar, packed
- 2 Large eggs
- 0.5 cups Vegetable oil
- 0.5 cups Plain Greek yogurt or sour cream
- 1 tablespoon Orange zest
- 0.25 cups Fresh orange juice
- 1 teaspoons Vanilla extract
- 1 cup Zucchini, finely grated (squeezed to remove excess moisture)
- 1 cup Powdered sugar
- 2 tablespoons Orange juice (for glaze)
- 1 teaspoon Orange zest (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large bowl, combine the granulated sugar, brown sugar, eggs, and vegetable oil. Beat until smooth and creamy.
Add the Greek yogurt, orange zest, orange juice, and vanilla extract to the wet ingredients. Mix until thoroughly combined.
Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
Gently fold in the grated zucchini until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and spread it evenly.
Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
While the cake cools, prepare the orange glaze by whisking together the powdered sugar and orange juice until smooth and slightly thickened.
Once the cake is completely cooled, drizzle the glaze over the top. If desired, sprinkle with additional orange zest for garnish.
Slice and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.8 g | 173% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 1906 mg | 83% | |
| Total Carbohydrate | 658.3 g | 239% | |
| Dietary Fiber | 52.2 g | 186% | |
| Total Sugars | 434.9 g | ||
| Protein | 70.5 g | 141% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 501 mg | 39% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 3319 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
