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Zucchini Chocolate Orange Cake

Rated as 4.54 out of 5 Stars

"Very moist and different."
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Ingredients

1 h 30 m servings 481 cals
Original recipe yields 12 servings (1 Bundt pan)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
  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, 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.
  4. 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.
  5. 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


Per Serving: 481 calories; 20.1 g fat; 71.8 g carbohydrates; 7.3 g protein; 78 mg cholesterol; 561 mg sodium. Full nutrition

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Reviews

Read all reviews 120
  1. 131 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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 par...

Most helpful critical review

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.

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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 par...

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 ...

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.

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 p...

i loved this cake but i found that if you put a bit more orange in it, it tastes better

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 zucchi...

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 ...

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.

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 ...