Very moist and different.
Zucchini Chocolate Orange Cake
- 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
1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 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, 1 teaspoon 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 at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until a toothpick inserted into center of cake comes out clean. Allow to cool, then drizzle with glaze.
5 To make the glaze: In a small bowl mix together sugar, orange juice and vanilla. Invert cake onto serving dish, then pour glaze over.