Orange Zucchini Cake
Infused with the vibrant flavors of citrus and a touch of earthiness, this Orange Zucchini Cake is a delectable treat that blends sweet orange zest, fresh zucchini, and warm cinnamon in every bite. Moist and tender, thanks to the natural moisture from zucchini, this cake is elevated by a zesty orange glaze that adds the perfect finish. The recipe is easy to prepare in under 20 minutes, with a simple one-bowl batter that yields a light yet flavorful crumb. Ideal as a dessert or an indulgent snack, this crowd-pleasing cake is a great way to use up garden-fresh zucchini while showcasing the bright, refreshing taste of orange. Perfect for summer gatherings, tea parties, or whenever you crave a unique twist on classic zucchini bread, this cake is sure to steal the spotlight!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 0.75 cups vegetable oil
- 0.5 cups orange juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 2 cups zucchini
- 1 cup powdered sugar
- 0.5 teaspoons orange extract
- 2 tablespoons milk
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
In a separate bowl, beat the eggs. Add the vegetable oil, orange juice, orange zest, and vanilla extract, mixing well.
Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Avoid overmixing.
Using a box grater or food processor, finely grate the zucchini. Gently fold the zucchini into the batter until evenly distributed.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool completely in the pan on a wire rack.
While the cake is cooling, prepare the orange glaze by combining the powdered sugar, orange extract, and milk in a small bowl. Whisk until smooth and pourable.
Once the cake is cool, drizzle the glaze evenly over the top. Let the glaze set for about 10 minutes before slicing and serving.
Enjoy your freshly baked Orange Zucchini Cake!
Nutrition Facts
Calories |
4207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.0 g | 219% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 101.1 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 6101 mg | 265% | |
| Total Carbohydrate | 653.4 g | 238% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 455.4 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 226 mg | 17% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1461 mg | 31% | |
*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.
