Orange Zucchini Cake

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Here is yet another recipe using zucchini. I actually adapted one of my favorite bread recipes to come up with this one. It was a huge hit! The orange cream cheese frosting makes it divine. Of course, I think cream cheese makes almost anything divine, don’t you?
zucchini cake

Orange Zucchini Cake

3 eggs
1 cup oil
1 1/2 cups sugar
1/4 cup frozen orange juice concentrate
2 Tbsp orange zest
2 1/2 cups grated zucchini
1 tsp vanilla
3 cups flour
1/4 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup chopped nuts (optional)

Beat eggs, oil, sugar, orange juice, and zest till smooth. Stir in zucchini and vanilla, then dry ingredients. Pour into a large greased and floured Bundt pan. bake at 325° for about 50 minutes or till toothpick comes out clean. Let sit in pan 5-10 minutes, then remove to cooling rack. Cool and frost with cream cheese frosting.

Orange Cream Cheese Frosting
1/4 cup soft butter
4 oz cream cheese
3 cups powdered sugar
2-3 tsp orange zest
dash of salt
1-2 Tbsp orange juice (or enough to get the consistency you want)
Beat all ingredients together till smooth. Frost cake.

This is what the cake looks like inside.
If you have some finicky eaters, you could peel your zucchini to eliminate the green flecks. Then they will never know they are willingly consuming vegetables. Oh man, I am so sneaky.


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