This Orange Zucchini cake is perfectly moist, and has a wonderful tangy orange flavor. Orange cream cheese frosting tops it off and makes it simply scrumptious. Trust me, it is definitely a zucchini recipe you need to try!
I am a little bit obsessed with finding tasty ways to bake with zucchini. Not only does it add nutrition to baked goods, it makes them so moist! I’ve taken this cake to family gatherings and potlucks, and I always get recipe requests.
I actually adapted a recipe for orange zucchini bread to come up with this cake. I got the bread recipe from my aunt, and just on it’s own it’s delicious. But made into a cake with orange frosting? Oh my. Seriously so yummy!
The orange cream cheese frosting is simply amazing. You will want to eat it by the spoonful. At least I do! Of course, I think cream cheese makes almost anything divine, don’t you?
Doesn’t that frosting look simply divine?
When I am making this zucchini bundt cake for my family, I don’t peel the zucchini. The skin adds nutrition and fiber, so I think that’s a bonus. However, it does leave little green flakes in the cake.
If you have some finicky eaters or if you are taking this cake to a potluck, you could peel your zucchini to eliminate the green flecks. Then people will never know they are willingly consuming vegetables. So sneaky. 😉
HOW TO MAKE ORANGE ZUCCHINI CAKE
Ingredients needed:
- eggs (I use large eggs in all of my recipes.)
- canola oil (or another oil that is liquid at room temperature)
- granulated sugar (plain white sugar)
- frozen orange juice concentrate (Any brand will do. You are using it concentrated, thaw it, but don’t add water to it!)
- orange zest
- grated zucchini (The large zucchini work best for this cake. Feel free to peel it so your cake doesn’t have green flecks in it. Also make sure to remove any seeds. I just cut the zucchini in half and scrape them out with a spoon.)
- vanilla extract
- all purpose flour
- baking powder
- baking soda
- salt
- 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.
HOW TO MAKE ORANGE CREAM CHEESE FROSTING
Ingredients needed:
- soft butter
- cream cheese, softened (Full fat makes a thicker frosting, but light cream cheese will also work.)
- confectioners sugar ( also called powdered sugar)
- fresh orange zest
- dash of salt
- fresh orange juice
It doesn’t get much easier. Simply beat all ingredients together till smooth, adding orange juice as needed.
Zucchini Cake Variations:
- The cake is also really good with a cup of chopped pecans or walnuts added to the batter. They add a nice crunch! Simply stir them in with the shredded zucchini.
- You could also add some dried cranberries (craisins), or even raisins if you like.
HOW TO STORE ZUCCHINI CAKE:
I like to store it at room temperature so that the frosting stays soft. It lasts for about 2-3 days on the counter at room temperature, covered with a cake cover or plastic wrap.
You can chill it if you prefer. Cover it well, and it will last in the fridge for 3-5 days. I think it’s best to let it come to room temperature before serving, but that’s just a matter of preference. You may like it best cold!
MORE HOMEMADE CAKES TO MAKE:
- Chocolate Zucchini Cake with Coconut Frosting
- Carrot Cake
- Reese’s Chocolate Cake
- Raspberry Bundt Cake
- Coconut Bundt Cake
- Lemon Bundt Cake
- Chocolate Bundt Cake
RECIPES USING ZUCCHINI:
- Zucchini Bread with Cream Cheese Filling
- Zucchini Cobbler
- Zucchini Brownies
- Pineapple Zucchini Bread
- Double Chocolate Zucchini Bread
- Cinnamon Zucchini Cake
ORANGE ZUCCHINI CAKE RECIPE
Yield: 16 servings
Show Stopping Zucchini Cake with Orange Cream Cheese Frosting
Moist and tangy zucchini cake topped with delectable orange cream cheese frosting.
Prep Time 20 minutes
Cook Time 50 minutes
Additional Time 2 hours
Total Time 3 hours 10 minutes
Ingredients
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 extract
- 3 cups all purpose flour
- 1/4 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
Orange Cream Cheese Frosting
- 1/4 cup soft butter
- 4 oz cream cheese, softened
- 3 cups powdered sugar
- 2 tsp orange zest
- dash of salt
- 1 1/2 Tbsp orange juice (more or less)
Instructions
- Wash, dry, and shred your zucchini. (You can peel it first if you don't want green flecks in your cake.)
- Grease and flour a 12 cup Bundt pan or spray it with Baker's Joy; set aside. Preheat oven to 325 degrees.
- Beat eggs, oil, sugar, orange juice, and orange zest in a large bowl till smooth.
- Stir in zucchini and vanilla, then dry ingredients.
- Pour batter into your prepared Bundt pan. Bake at 325° for about 50 minutes or till toothpick inserted in the center comes out clean.
- Let cake sit in the pan for 10-15 minutes, then invert onto a cooling rack. Cool and frost.
- For frosting: Beat all ingredients together with a hand mixer till smooth, adding enough orange juice to get a spreadable consistency.
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Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 439Total Fat: 21gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 50mgSodium: 302mgCarbohydrates: 60gFiber: 1gSugar: 41gProtein: 5g
(originally published Oct 14, 2008, updated June 2020)
Oh my, this sounds dangerously goood!! I would love a slice!
I made this cake and it disappeared so quickly! I need to have my neighbor bring over more zucchini from her garden so I can make another one, haha! Loved it.
Yum! This looks amazing and delicious! Can’t wait to make this!
Do I just used the oj frozen or make the oj then use it ?
You use it concentrated, don’t add water to it. 🙂