Name: Zucchini Chocolate Orange Cake
Yield: 4 servings
Ingredients: 2 1/2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 2 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 1 teaspoon ground cinnamon; 3/4 cup butter; 2 cups white sugar; 3 eggs, beaten; 2 teaspoons vanilla extract; 1/2 cup milk; 3 cups grated zucchini; 1 tablespoon orange zest; 1 cup chopped walnuts; 1 1/4 cups confectioners' sugar; 1/4 cup orange juice; 1 teaspoon vanilla extract

Servings: 4 persons

2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup butter
2 cups white sugar
3 eggs, beaten
2 teaspoons vanilla extract
1/2 cup milk
3 cups grated zucchini
1 tablespoon orange zest
1 cup chopped walnuts
1 1/4 cups confectioners' sugar
1/4 cup orange juice
1 teaspoon vanilla extract

1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
2
In a medium bowl, sift flour, cocoa, baking powder, baking soda, salt and cinnamon. Set aside.
3
In a large bowl, cream butter and sugar until fluffy. Add eggs, 2 teaspoons vanilla and milk to the butter mixture. Stir in dry ingredients and mix until well blended. Fold in zucchini, orange zest, and nuts.
4
Pour into a greased and floured Bundt cake pan. Bake in preheated oven until a toothpick inserted into center of cake comes out clean, 50 to 60 minutes. Allow to cool in pan for 15 minutes before inverting onto a wire rack to cool completely. Before serving, drizzle with glaze.
5
To make the glaze: In a small bowl mix together sugar, orange juice and 1 teaspoon vanilla. Invert cake onto serving dish, then pour glaze over.

No nutritional information available.

No additional tips available.

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

Zucchini Chocolate Orange Cake

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