Zucchini Chocolate Orange Cake |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Awesome cake of Mexican Origin. Very moist because it's chock full of zucchini, and it has the most delicious glaze on top. Hope you enjoy! 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 |
Directions:
1. To make the cake:.
2. Preheat oven to 350 degrees F.
3. Grease and flour Bundt pan.
4. In a medium bowl, sift flour, cocoa, baking powder, baking soda, salt and cinnamon. Set aside.
5. In a large bowl, cream butter and sugar until fluffy.
6. Add eggs, 1 teaspoon vanilla and milk to the butter mixture.
7. Stir in dry ingredients and mix until well blended. Fold in zucchini, orange zest and nuts.
8. Pour into a greased and floured Bundt cake pan.
9. Bake at 350 degrees F for 50 to 60 minutes, or until a toothpick inserted into center of cake comes out clean.
10. Allow to cool.
11. To make the glaze:.
12. In a small bowl mix together sugar, orange juice and vanilla. Invert cake onto serving dish, then drizzle glaze over.
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