Zucchini and Chocolate Cake with Orange Glaze

    (132)
    1 hour 10 minutes

    This is a wholesome cake with zucchini, chocolate, walnuts and a great mix of spices topped off with a tangy orange glaze.


    121 people made this

    Ingredients
    Serves: 12 

    • 2 1/2 cups (250g) plain flour
    • 1/2 cup (60g) cocoa powder
    • 2 1/2 teaspoons baking powder
    • 1 1/2 teaspoons bicarb soda
    • 1 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 175g butter
    • 2 cups (460g) white sugar
    • 3 eggs, whisked
    • 2 teaspoons vanilla essence
    • 1/2 cup (125ml) milk
    • 3 cups zucchini, grated
    • 1 tablespoon orange zest
    • 1 cup chopped walnuts
    • Orange Glaze
    • 1 1/4 cups (220g) icing sugar
    • 1/4 cup (60ml) orange juice
    • 1 teaspoon vanilla essence

    Directions
    Preparation:20min  ›  Cook:50min  ›  Ready in:1hour10min 

    1. Preheat oven to 180 degrees C. Grease and flour a ring tin.
    2. In a medium bowl sift flour, cocoa, baking powder, bicarb 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.
    4. Stir in dry ingredients and mix until well blended. Fold in zucchini, orange zest and nuts.
    5. Pour into greased and floured ring tin. Bake for 50 to 60 minutes or until a toothpick inserted into centre of cake comes out clean. Allow to cool then drizzle with glaze.
    6. To make the orange glaze: In a small bowl mix together sugar, orange juice and 1 teaspoon vanilla. Invert cake onto serving dish then pour glaze over.
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    Reviews and Ratings
    Global Ratings:
    (132)

    Reviews in English (122)

    2

    This needs some refining in the area of size of ring tin to use. I used one I had which is a standard size ring tin. The cake mixture overflowed the tin, the top got too crisp as I had to extend the cooking time by 20 minutes. It took almost one and a half hours to cook. Please specify the size of the cake tin to use. it would also be useful to include time and temp for a fan forced oven. I did not use fan forced but might do so next time - if I bother to try this again.  -  13 Feb 2013

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    35

    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!  -  05 Oct 2002  (Review from Allrecipes USA and Canada)

    by
    31

    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!  -  30 Aug 2003  (Review from Allrecipes USA and Canada)

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