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–+ servings
slice of orange zucchini cake on a plate

Show Stopping Zucchini Cake with Orange Cream Cheese Frosting

Kara
Moist and tangy zucchini cake topped with delectable orange cream cheese frosting.
4.46 from 11 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Additional Time 2 hours
Total Time 3 hours 10 minutes
Course Dessert: Cakes and Cupcakes
Cuisine American
Servings 16 servings
Calories 443 kcal

Equipment

Ingredients
  

Cake

  • 3 eggs
  • 1 cup vegetable oil
  • 1 ½ cups sugar
  • ¼ cup frozen orange juice concentrate
  • 2 Tbsp orange zest
  • 2 ½ cups grated zucchini
  • 1 tsp vanilla extract
  • 3 cups all purpose flour
  • ¼ tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt

Orange Cream Cheese Frosting

  • ¼ cup soft butter
  • 4 oz cream cheese softened
  • 3 cups powdered sugar
  • 2 tsp orange zest
  • dash of salt
  • 1 ½ 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.

Nutrition

Serving: 1gCalories: 443kcalCarbohydrates: 63gProtein: 5gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 45mgSodium: 282mgPotassium: 178mgFiber: 1gSugar: 43gVitamin A: 327IUVitamin C: 15mgCalcium: 29mgIron: 1mg
Keyword orange zucchini cake
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