Very moist and different.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.

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  • In a medium bowl, sift flour, cocoa, baking powder, baking soda, salt and cinnamon. Set aside.

  • In a large bowl, cream butter and sugar until fluffy. Add eggs, 2 teaspoons vanilla and milk to the butter mixture. Stir in dry ingredients and mix until well blended. Fold in zucchini, orange zest, and nuts.

  • Pour into a greased and floured Bundt cake pan. Bake in preheated oven until a toothpick inserted into center of cake comes out clean, 50 to 60 minutes. Allow to cool in pan for 15 minutes before inverting onto a wire rack to cool completely. Before serving, drizzle with glaze.

  • To make the glaze: In a small bowl mix together sugar, orange juice and 1 teaspoon vanilla. Invert cake onto serving dish, then pour glaze over.

Nutrition Facts

481 calories; 20.1 g total fat; 78 mg cholesterol; 561 mg sodium. 71.8 g carbohydrates; 7.3 g protein; Full Nutrition

Reviews (129)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/29/2003
I never liked zucchini in anything until I tried this cake. It was moist succulent rich and just downright decadent. I had two pieces of this right out of the oven and I could only finish part of them. After my brother lost his homecoming game last night in a miserable defeat a slice of this phenomenal cake cheered him right up. This is a SPENDIFFEROUS recipe and I'm never trying another for zucchini cake again. Thanks for sharing Ani! Read More
(38)

Most helpful critical review

Rating: 2 stars
08/10/2007
I like zucchini bread but I thought this was terrible. It overflowed my bundt pan while baking then broke while I was taking out of the pan. I won't make it again. Read More
(7)
140 Ratings
  • 5 star values: 104
  • 4 star values: 22
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 3
Rating: 5 stars
08/29/2003
I never liked zucchini in anything until I tried this cake. It was moist succulent rich and just downright decadent. I had two pieces of this right out of the oven and I could only finish part of them. After my brother lost his homecoming game last night in a miserable defeat a slice of this phenomenal cake cheered him right up. This is a SPENDIFFEROUS recipe and I'm never trying another for zucchini cake again. Thanks for sharing Ani! Read More
(38)
Rating: 5 stars
08/29/2003
I never liked zucchini in anything until I tried this cake. It was moist succulent rich and just downright decadent. I had two pieces of this right out of the oven and I could only finish part of them. After my brother lost his homecoming game last night in a miserable defeat a slice of this phenomenal cake cheered him right up. This is a SPENDIFFEROUS recipe and I'm never trying another for zucchini cake again. Thanks for sharing Ani! Read More
(38)
Rating: 5 stars
09/02/2003
I wasn't sure how my husband would like this cake - not usually his kind of thing - but he LOVED it. I was pleased with how moist it turned out and I loved the hint of orange flavor. The only substitutions I made were: applesauce for 2/3 of the butter and Splenda for 3/4 of the sugar - just to make it a bit lower in calories. This is a wonderful cake - thanks for the recipe! Read More
(32)
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Rating: 5 stars
08/25/2003
Nice hint of orange. I used 1 cup of sugar with 3 Tbs orange juice for the glaze. Easier glaze without having to cook it. Read More
(26)
Rating: 5 stars
10/27/2006
This is the best zucchini cake I have ever had. I used 1/2 the sugar added 1 cup of coconut. I meant to add some orange extract to the cake but forgot so I added it to the chocolate ganache I poured over this wonderful cake. Will make this again!! Update I had no butter so I used all applesauce and made sure I added orange extract in the cake and the icing! Read More
(26)
Rating: 5 stars
01/08/2003
i loved this cake but i found that if you put a bit more orange in it it tastes better Read More
(20)
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Rating: 5 stars
06/13/2006
Extremely moist cake and super easy to make. I grated the zucchini very finely (as I don't like chuncks of vegetable in my desserts!) and I did press a good deal of the water out of the zucchini before folding it in to the batter (as some other comments mentioned that the recipe turned out really gooey) and it turned out wonderfully moist and soft not gooey at all. I will totally make this cake again; I'd also like to try it as a loaf for breakfast with more nuts and some dried fruit too. Read More
(17)
Rating: 5 stars
08/29/2003
Who could not just LOVE this chocolate cake!! I found myself picking at it all weekend so I had to freeze it so to avoid the temptation! I served this as a desert at a BBQ and it was a great hit. The non zucchini eaters were even fond of it! I made some substitutions however: 1/2 cup pureed prunes to replace 1/2 cup of the butter only used 3/4 of the requested amount of sugar and finally made less glaze with less sugar and less orange juice. The only thing I would change for the next time is put more orange rind in the mixture! Read More
(16)
Rating: 5 stars
08/10/2003
Very good with or without the glaze. It is moist and holds up well for several days. I used three packed cups of zucchini and a bit extra orange. Read More
(12)
Rating: 5 stars
06/18/2003
fantastic recipe. the cake is really moist - even 4 days after i cooked it (alhtough people will eat it quickly). no one cousl guess the 'secret ingrediant - zuchini and you can't even see it in the cake but it makes a great texture and moistness. 2 thumbs up. Read More
(10)
Rating: 2 stars
08/10/2007
I like zucchini bread but I thought this was terrible. It overflowed my bundt pan while baking then broke while I was taking out of the pan. I won't make it again. Read More
(7)