Orange Zucchini Cake Recipe

Name: Orange Zucchini Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. all-purpose flour; 1 tsp. baking powder; 1/2 tsp. soda; 1/4 tsp. salt; 1 tsp. cinnamon; 1/2 tsp. grated nutmeg; 3/4 c. sugar; 1/2 c. vegetable oil; 2 eggs; 1/4 c. Kellogg's All-Bran cereal; 1 1/2 tsp. orange peel, grated; 1 tsp. vanilla; 1 c. grated zucchini; 1/2 c. nuts

Servings: persons

1 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. grated nutmeg
3/4 c. sugar
1/2 c. vegetable oil
2 eggs
1/4 c. Kellogg's All-Bran cereal
1 1/2 tsp. orange peel, grated
1 tsp. vanilla
1 c. grated zucchini
1/2 c. nuts

1
Combine first 6 ingredients; set aside.
2
In large bowl, beat sugar, oil and eggs.
3
Stir in cereal, peel and vanilla.
4
Add flour mixture, zucchini and nuts.
5
Mix well.
6
Spread evenly in a greased 10 x 6 x 2-inch glass baking dish or double recipe for 9 x 13-inch pan.
7
Bake at 325u00b0 for 35 minutes for small pan, longer for 9 x 13-inch pan.
8
Cool completely.
9
Spread with frosting.

748

kcal

Calories

Fat

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 14 ingredients. The key ingredients include: 1 c. all-purpose flour, 1 tsp. baking powder, 1/2 tsp. soda, 1/4 tsp. salt, and more.

Yes, Orange 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.

Orange Zucchini Cake

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