Rating: 4.5 stars 4.5
143 Ratings
  • 5 star values: 106
  • 4 star values: 22
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 3

Very moist and different.

Recipe Summary

prep:
25 mins
cook:
50 mins
additional:
15 mins
total:
1 hr 30 mins
Servings:
12
Yield:
1 Bundt pan
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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; protein 7.3g; carbohydrates 71.8g; fat 20.1g; cholesterol 77.8mg; sodium 561mg. Full Nutrition
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