Zucchini Chocolate Orange Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Very moist and different. 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. 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.
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