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Orange Zucchini Cake

 Orange Zucchini Cake
I CAME UP WITH this recipe one year to accommodate our plentiful zucchini crop. I used a carrot cake recipe and experimented until I got it right. It's a lovely cake with a tangy orange flavor - and the cream cheese frosting is a must. -Anne MacDonald, Alma, Quebec
8-10 ServingsPrep: 25 min. Bake: 30 min. + cooling

Ingredients

  • 1/2 cup golden raisins
  • 1 cup boiling water
  • 3/4 cup sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1/2 cup All-Bran cereal
  • 1-1/2 teaspoons grated orange peel
  • 1 teaspoon vanilla extract
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup thinly shredded zucchini
  • FROSTING:
  • 1 package (3 ounces) cream cheese, softened
  • 1 tablespoon butter, softened
  • 1 teaspoon grated orange peel
  • 1-1/2 cups confectioners' sugar
  • 1/2 to 1 teaspoon water

Directions

  • Place raisins and water in a bowl; let stand for 5 minutes. Drain;
  • set raisins aside. In a bowl, combine sugar, oil and eggs; mix well.

2 of 2

Orange Zucchini Cake (continued)

Directions (continued)

  • Stir in cereal, orange peel and vanilla. Combine dry ingredients;
  • add to sugar mixture. mix well. stir in zucchini and raisins. Pour
  • into a greased 11-in. x 7-in. baking pan. Bake at 325° for 30-35
  • minutes or until a toothpick inserted near the center comes out
  • clean. Cool.
  • In a bowl, beat cream cheese, butter and orange peel until light and
  • fluffy. Gradually add sugar and water; beat until smooth. Frost
  • cooled cake. Refrigerate leftovers. Yield: 8-10 servings.
Nutritional Facts: 1 serving (1 piece) equals 358 calories, 16 g fat (4 g saturated fat), 55 mg cholesterol, 221 mg sodium, 52 g carbohydrate, 2 g fiber, 4 g protein.