Best Fudgy Orange Zucchini Cake With Orange Glaze Recipes

ZUCCHINI BUNDT CAKE WITH ORANGE GLAZE RECIPE - (4.6/5)

Steps:

• Preheat oven to 325°F. Brush a 6-cup Bundt pan with butter, and dust with flour, tapping out excess. Whisk together flour, baking powder, spices, and 1 teaspoon salt. Grate 2 1/2 cups of zucchini on the large holes of a box grater, then squeeze dry in a clean kitchen towel or press in a ricer. Stir together eggs and sugar, then stir in melted butter, zucchini, and orange zest and juice. Stir in flour mixture. Transfer batter to pan. Bake until a toothpick inserted into the center comes out clean, about 1 hour (cake will rise quite a bit over the top of the pan but should not run over). Transfer pan to a wire rack, and let cake cool for 10 minutes. Run a paring knife around edges of cake to loosen, and turn out onto wire rack. Let cool for at least 30 minutes. Brush several layers of orange glaze evenly over cake, and garnish with candied zucchini before serving. Cook's Tip: Unglazed cake can be stored at room temperature, wrapped in plastic wrap, for up to 1 day, or frozen for up to 1 month.

ORANGE ZUCCHINI CAKE

Steps:

• --------Cake-------.
• Cream butter in large mixing bowl with orange peel, spices and brown sugar until light and fluffy.
• Beat in eggs, one at a time.
• Sift flour with baking powder and salt and blend into creamed mixture alternately with orange juice.
• Stir in zucchini.
• Pour into greased and floured 10-inch tube pan.
• Bake in 350 degree oven 55 to 65 minutes, or until cake tester inserted in center comes out clean.
• Cool in pan 10 minutes, then remove from pan and cool completely.
• --------Glaze--------.
• Beat ingredients together until smooth.
• Spread on top of cooled cake.

ORANGE ZUCCHINI CAKE

Steps:

• Preheat oven @ 325*. Grease and flour a 11" x 7" pan.
• Combine flour, baking powder, baking soda, salt, cinnamon & nutmeg. Set aside.
• In a large bowl, beat the sugar, oil and eggs until well mixed. Stir in the All-Bran, orange peel and vanilla. Add the flour mixture, zucchini and nuts, mixing well. Spread evenly in prepared pan.
• Bake @ 325* for 20-25 minutes (check for doneness with toothpick).
• Cool completely and frost with you favorite cream cheese frosting! (I like to add 1/2-1 teaspoon grated orange peel to my cream cheese frosting for this cake).

ZUCCHINI CHOCOLATE ORANGE CAKE

Steps:

• To make the cake:.
• Preheat oven to 350 degrees F.
• Grease and flour Bundt pan.
• 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, 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.
• Pour into a greased and floured Bundt cake pan.
• Bake at 350 degrees F for 50 to 60 minutes, or until a toothpick inserted into center of cake comes out clean.
• Allow to cool.
• To make the glaze:.
• In a small bowl mix together sugar, orange juice and vanilla. Invert cake onto serving dish, then drizzle glaze over.

FUDGY ORANGE-ZUCCHINI CAKE WITH ORANGE GLAZE

Steps:

• Preheat oven to 350°F. Sift the flour, cocoa, baking powder, baking soda, salt and cinnamon together and set aside. In a bowl, cream the butter and sugar until fluffy. Add the eggs, vanilla and milk to the butter mixture. Stir in the dry ingredients and mix until well blended. Fold in the zucchini, orange zest and nuts. Pour into a greased and floured bundt cake pan.Bake 50 to 60 minutes. Allow the cake to cool for 15 minutes before turning out onto a rack.
• To make the glaze, in a bowl mix together the sugar, orange juice and vanilla. While the cake is still warm, drizzle with the glaze. Garnish with flowers or mint sprigs.