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Zucchini Chocolate Cake with Orange Glaze Recipe

Zucchini Chocolate Cake with Orange Glaze Recipe photo by Taste of Home

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This moist and mouthwatering cake has a rich chocolate flavor, a hint of orange and is chock-full of zucchini and nuts. —Barbara Worrel, Granbury, Texas

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Healthy

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Zucchini Chocolate Cake with Orange Glaze Recipe

Prep: 20 min. Bake: 50 min. + cooling

Yield: 16 Servings

20 50 70

Ingredients

1/2 cup butter, softened
1-1/2 cups sugar
2 eggs
1/4 cup unsweetened applesauce
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 cup baking cocoa
1-1/4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 cup fat-free milk
3 cups shredded zucchini
1/2 cup chopped walnuts
1 tablespoon grated orange peel
GLAZE:
1-1/4 cups confectioners' sugar
2 tablespoons orange juice
1 teaspoon vanilla extract

Directions

Coat a 10-in. fluted tube pan with cooking spray and sprinkle with flour.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla.
Combine the flour, baking cocoa, baking powder, salt, cinnamon and soda; add to the creamed mixture alternately with milk, beating well after each addition. Fold in the zucchini, walnuts and orange peel.
Transfer to prepared pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine glaze ingredients. Drizzle over cake. Yield: 16 servings.

Nutritional Facts 1 slice equals 282 calories, 9 g fat (4 g saturated fat), 42 mg cholesterol, 273 mg sodium, 47 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Zucchini Chocolate Cake with Orange Glaze in Healthy Cooking August/September 2011, p20

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Reviews for Zucchini Chocolate Cake with Orange Glaze

Zucchini Chocolate Cake with Orange Glaze

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Reviewed on Aug. 07, 2012 by DarLynn4706

The only part of this recipe I did not follow was adding the orange zest & glaze as I don't like chocolate & orange together. The batter was like glue until I mixed in the zucchini and there was very little chocolatey flavour. I usually try to give favourable reviews but just can't this time.. so sorry.

Reviewed on Nov. 01, 2011 by rgris3

The spice in this cake was too strong, and I couldn't even taste the orange glaze. This flavor might appeal to some people but most certainly not to me.

Reviewed on Oct. 19, 2011 by administrator

this turned out BEAUTIFULLY!!! it's moist, tastes great, and looks super pretty. everyone at work was very impressed. I highly recommend this!

Reviewed on Oct. 14, 2011 by Adkgrl315

Everyone raved about it! Will definitely be making this again!

Reviewed on Aug. 27, 2011 by chilipower

Was my first time making a zucchini cake. Mine didn't come out very moist, but it was still tasty. I'll definitely try again!

Reviewed on Aug. 22, 2011 by lapodo

This cake was a big hit at my house. I will definitely make it again.

Reviewed on Aug. 21, 2011 by Angel_Food

This was excellent and I can't wait to make it again. I left out the walnuts. It was moist and flavorful. I love chocolate and orange together. Next, I'm going to try making them into cupcakes and using either a cream cheese frosting or an orange and vanilla buttercream frosting....yum!

Reviewed on Aug. 14, 2011 by s_pants

The cake had a very good flavor...I used pecans instead of walnuts. The glaze melted into the cake keeping it very moist, but a lot of it ended up oozing out of my cake carrier. I actually prefer zucchini bread to the cake.

Reviewed on Aug. 14, 2011 by lindabanks

I LOVE this cake. It is very moist, almost like a brownie texture. I made two and froze one. As soon as I ate the first one, I thawed the second one. I recommend using fresh black walnuts. I think that is the key ingredient.

Reviewed on Aug. 14, 2011 by CherGrubbs

I can't say it was excellent, because I don't know - I think I did something wrong when I made it. I think I was too generous in my zucchini measurement (who doesn't try to use as much zucchini as possible?) and I ended up with a bundt pudding (baked it for an extra hour, but still was thick and gummy.) Loved the flavor - will try again some day, but measure the zucchini more accurately.

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