This is a print preview of "Orange Zucchini Cake" recipe.

Orange Zucchini Cake Recipe
by Robyn Savoie

Orange Zucchini Cake

One year we had a plentiful zucchini crop, so I experimented with a carrot cake recipe I had until it came out right. I love the tangy orange flavor in the cake and frosting.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: United States American
Cook time: Servings: 10

Ingredients

  • Cake:
  • 1/2 Cup Golden Raisins
  • 1 Cup Boiling Water
  • 3/4 Cup Granulated Sugar
  • 1/2 Cup Vegetable OIl
  • 2 Large Eggs
  • 1/2 Cup All Bran Cereal
  • 1 1/2 Tsp. Fresh Orange Zest
  • 1 Tsp. Vanilla Extract
  • 1 Cup All Purpose Flour
  • 1 Tsp. Baking Powder
  • 1/2 Tsp. Baking Soda
  • 1 Tsp. Ground Cinnamon
  • 1/2 Tsp. Ground Nutmeg
  • 1/4 Tsp. Salt
  • 1 Cup Zucchini, Shredded
  • Frosting:
  • 3 Oz. Pkg. Reduced-Fat Cream Cheese, Softened
  • 1 Tbsp. Butter, Softened
  • 1 Tsp. Fresh Orange Zest
  • 1 1/2 Cups Powdered Sugar
  • 1/2 - 1 Tsp. Water

Directions

  1. Prepare Cake: Place raisins and water in a bowl; let stand for 5 minutes. Drain; set raisins aside.
  2. In a bowl, combine sugar, oil and eggs; mix well. Stir in cereal, orange peel and vanilla. Combine dry ingredients; add to sugar mixture; mix well.
  3. Stir in zucchini and raisins. Pour into a greased 11-in. x 7-in. baking pan. Bake at 325° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool.
  4. Prepare Frosting: In a bowl, beat cream cheese, butter and orange peel until light and fluffy. Gradually add sugar and water; beat until smooth. Frost cooled cake. Refrigerate leftovers.