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Orange Zucchini Cake

Total Time

Prep: 25 min. Bake: 30 min. + cooling


8-10 servings

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


  • 1/2 cup golden raisins
  • 1 cup boiling water
  • 3/4 cup sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1/2 cup All-Bran cereal
  • 1-1/2 teaspoons grated orange zest
  • 1 teaspoon vanilla extract
  • 1 cup 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
  • 3 ounces cream cheese, softened
  • 1 tablespoon butter, softened
  • 1 teaspoon grated orange zest
  • 1-1/2 cups confectioners' sugar
  • 1/2 to 1 teaspoon water


  1. 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. Stir in cereal, orange zest and vanilla. Combine dry ingredients; add to sugar mixture. mix well. stir in zucchini and raisins. Pour into a greased 11x7-in. baking pan. Bake at 325° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool.
  2. In a bowl, beat cream cheese, butter and orange zest until light and fluffy. Gradually add sugar and water; beat until smooth. Frost cooled cake. Refrigerate leftovers.

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