Cakes & Baking

Zucchini Chocolate Orange Cake

recipe image

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“Awesome cake of Mexican Origin.
Very moist because or no longer it’s chock fat of zucchini, and it has essentially the most savory glaze on top.
Hope you journey!”

Ready In:
1hr 10mins





  • For the Cake

  • 2 12

    cups all-motive flour

  • 12

    cup unsweetened cocoa powder

  • 2 12

    teaspoons baking powder

  • 1 12

    teaspoons baking soda

  • 1

    teaspoon salt

  • 1

    teaspoon ground cinnamon

  • 34

    cup butter

  • 2

    cups white sugar

  • 3

    eggs, beaten

  • 2

    teaspoons vanilla extract

  • 12

    cup milk

  • 3

    cups grated zucchini

  • 1

    tablespoon orange zest

  • 1

    cup chopped walnuts

  • For the Glaze

  • 1 14

    cups confectioners’ sugar

  • 14

    cup orange juice

  • 1

    teaspoon vanilla extract


  • To create the cake:

  • Preheat oven to 350 degrees F.
  • Grease and flour Bundt pan.
  • In a medium bowl, sift flour, cocoa, baking powder, baking soda, salt and cinnamon. Location apart.
  • In a vivid bowl, cream butter and sugar until fluffy.
  • Add eggs, 1 teaspoon vanilla and milk to the butter mixture.
  • Lope in dry substances and mix until effectively blended. Fold in zucchini, orange zest and nuts.
  • Pour into a greased and floured Bundt cake pan.
  • Bake at 350 degrees F for 50 to 60 minutes, or until a toothpick inserted into center of cake comes out vivid.
  • Allow to frigid.
  • To create the glaze:

  • In a limited bowl mix together sugar, orange juice and vanilla. Invert cake onto serving dish, then drizzle glaze over.

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