Zucchini Chocolate Orange Cake Recipes

ZUCCHINI CHOCOLATE CAKE WITH ORANGE GLAZE

Steps:

• Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla., Combine the flour, cocoa, baking powder, salt, cinnamon and soda; add to creamed mixture alternately with milk, beating well after each addition. Fold in the zucchini, walnuts and orange zest., Transfer to prepared pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cake.

CHOCOLATE ORANGE ZUCCHINI CAKE

Steps:

• In the bowl of a stand mixer, beat butter and sugar until creamy.
• Add in eggs, vanilla, and orange zest beating well after each addition.
• Add in milk, oil, and baking cocoa.
• In a separate bowl, combine flour, baking powder, baking soda, and salt.
• Add flour to cocoa mixture gradually, beating well after each addition.
• Gently fold in zucchini.
• Spread batter into a well greased Bundt pan.
• Bake at 350 degrees for 50-55 minutes, or until a cake tester comes out clean.
• Cool completely on a wire rack.
• For frosting, beat powdered sugar, butter, and cocoa.
• Drizzle 1/2 tablespoons of orange juice and milk, alternately, until spreadable frosting consistency is achieved.
• Spread over cooled cake.

CHOCOLATE ZUCCHINI CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
• Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.

ORANGE ZUCCHINI CAKE

Steps:

• Place raisins and water in a bowl; let stand for 5 minutes. Drain; set raisins aside. In a bowl, combine sugar, oil and eggs; mix well. Stir in cereal, orange zest and vanilla. Combine dry ingredients; add to sugar mixture. mix well. stir in zucchini and raisins. Pour into a greased 11x7-in. baking pan. Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool. , In a bowl, beat cream cheese, butter and orange zest until light and fluffy. Gradually add sugar and water; beat until smooth. Frost cooled cake. Refrigerate leftovers.

LEMON-ZUCCHINI POUND CAKE

Steps:

• Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour.
• In medium bowl, mix flour, baking powder, baking soda and salt with spoon; set aside.
• In large bowl, beat 1 cup butter with electric mixer on medium speed about 2 minutes or until creamy. Beat in 2 cups powdered sugar. Add eggs, one at a time, beating well after each addition. Add flour mixture to butter mixture alternately with milk, beating well on low speed after each addition. Beat on low speed 1 minute. Stir in lemon juice, lemon peel and zucchini. Spoon into pan.
• Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan. Remove from pan onto serving plate. Cool completely, about 1 1/2 hours.
• In 1-quart saucepan, heat all glaze ingredients just to boiling over medium heat, stirring constantly; remove from heat. Let stand 30 minutes until slightly thickened. Drizzle over cake.

ZUCCHINI CHOCOLATE ORANGE CAKE

Steps:

• To make 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. Set aside.
• In a large bowl, cream butter and sugar until fluffy.
• Add eggs, 1 teaspoon vanilla and milk to the butter mixture.
• Stir in dry ingredients and mix until well 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 clean.
• Allow to cool.
• To make the glaze:.
• In a small bowl mix together sugar, orange juice and vanilla. Invert cake onto serving dish, then drizzle glaze over.

ZUCCHINI CHOCOLATE CAKE

Steps:

• Cream margarine and sugar in a large bowl; add eggs and vanilla.
• Stir in orange zest and zucchini.
• Combine dry ingredients in a separate bowl.
• Add to margarine mixture alternately with milk.
• Bake at 350 for 40 minutes in a greased 9 x 13 or bundt pan.
• If desired, after cooling and turning out 15 minutes, top with glaze made from 2 cups icing sugar, 1 tsp vanilla, and 2 1/2 to 3 Tbsp milk.

ORANGE ZUCCHINI CAKE

Steps:

• --------Cake-------.
• Cream butter in large mixing bowl with orange peel, spices and brown sugar until light and fluffy.
• Beat in eggs, one at a time.
• Sift flour with baking powder and salt and blend into creamed mixture alternately with orange juice.
• Stir in zucchini.
• Pour into greased and floured 10-inch tube pan.
• Bake in 350 degree oven 55 to 65 minutes, or until cake tester inserted in center comes out clean.
• Cool in pan 10 minutes, then remove from pan and cool completely.
• --------Glaze--------.
• Beat ingredients together until smooth.
• Spread on top of cooled cake.