Cinnamon And Orange-Spiced Chocolate Zucchini Cake Recipe

Name: Cinnamon And Orange-Spiced Chocolate Zucchini Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole Medium Zucchini, Peeled And Chopped; Butter, To Grease The Pan; 1-1/3 cup All-purpose Flour; 1-1/3 cup Whole Wheat Flour; 2/3 cups Natural Unsweetened Cocoa Powder (not Dutch-processed); 1 teaspoon Salt; 1 teaspoon Baking Powder; 1 teaspoon Baking Soda; 3 whole Cinnamon-orange Black Tea Bags, Opened; 1-3/4 cup Sugar; 2 whole Large Eggs; 2/3 cups Canola Oil; 1 Tablespoon Blackstrap Molasses; 1 Tablespoon Pure Vanilla Extract; Powdered Sugar, For Garnish (optional)

Servings: persons

3 whole Medium Zucchini, Peeled And Chopped
Butter, To Grease The Pan
1-1/3 cup All-purpose Flour
1-1/3 cup Whole Wheat Flour
2/3 cups Natural Unsweetened Cocoa Powder (not Dutch-processed)
1 teaspoon Salt
1 teaspoon Baking Powder
1 teaspoon Baking Soda
3 whole Cinnamon-orange Black Tea Bags, Opened
1-3/4 cup Sugar
2 whole Large Eggs
2/3 cups Canola Oil
1 Tablespoon Blackstrap Molasses
1 Tablespoon Pure Vanilla Extract
Powdered Sugar, For Garnish (optional)

1
1. Add the peeled and chopped zucchini to a food processor and process until it forms a chunky paste. Use the zucchini paste to make this cake immediately, or cover the zucchini paste and store it in the fridge for up to 3 days until you're ready to make the cake.
2
2. Preheat oven to 350u00b0F. Grease a standard bundt cake pan with butter.
3
3. Whisk together the flours, cocoa powder, salt, baking powder, baking soda, and tea (from the opened tea bags) together in a large bowl; set aside.
4
4. Beat together the sugar, eggs, and oil until fluffy, then beat in the zucchini (with any juices that have seeped out), molasses, and vanilla.
5
5. Add the dry ingredients to the wet all at once and whisk until just combined, being careful not to over-mix.
6
6. Pour the batter into the prepared pan and bake until a wooden pick inserted in the center comes out clean, about 1 hour and 15 minutes.
7
7. Place the pan on a wire rack and cool completely in the pan, then run a knife along the outside of the cake and invert it onto a platter to remove it.
8
8. Before serving, sprinkle with a dusting of powdered sugar if desired.

940

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 whole Medium Zucchini, Peeled And Chopped, Butter, To Grease The Pan, 1-1/3 cup All-purpose Flour, 1-1/3 cup Whole Wheat Flour, and more.

Yes, Cinnamon And Orange-Spiced Chocolate Zucchini Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cinnamon And Orange-Spiced Chocolate Zucchini Cake

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