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Cafe, Chocolates, Recipe

Zucchini Chocolate Orange Cake

I made this cake for a work potluck, recently.  It’s a super easy recipe (considering it was baked at nearly 1am) with an extremely (if I do say so, myself!) yummy result!  

I found this on Allrecipes.com, which seriously makes you wonder:  do people even bother with cookbooks anymore?  What I love about Allrecipes are the ‘reviews/modifications’ by other users…very helpful!

For this recipe, since I LOVE orange chocolate, I decided to go with what one person said on the site about doubling the orange zest (from 1 tbsp to 2) and found it really did up the orange flavour.  I also made some other modifications, which are indicated (in blue) below.

Overall, it’s a fantastic and easy recipe!  The cake turns our very moist and sweet.  It keeps very well too (that is, if there’s any left after it comes out of the oven!)


  • 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 (I used 1/4 cup milk + 1/4 cup OJ)
  • 3 cups grated zucchini (I had 2 cups; you can also wring out some of the excess water)
  • 1 tablespoon orange zest (I used 2 tbsps)
  • 1 cup chopped walnuts (I didn’t have 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 (I used 2 different sized pans).
  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 (I baked for 50 minutes exactly), 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.





  1. Pingback: RECIPE: Walnut & Cranberry Zucchini Bread « Foodhogger - September 11, 2010

  2. Pingback: Zucchini Chocolate Orange Cake « Foodhogger - March 22, 2009

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