This Zucchini Cake is a comforting, moist dessert that transforms humble garden vegetables into a sweet treat. Infused with warm spices like cinnamon and cloves, plus a hint of almond and orange juice, it offers a complex flavor profile that is both nostalgic and refined. The texture is tender and dense, perfect for pairing with coffee or tea. It’s an excellent way to use up extra zucchini from your garden, making it a practical yet indulgent choice for family gatherings or weekend baking. The optional orange icing adds a fresh, tangy finish that balances the sweetness of the cake.
Zucchini Cake *Xwcg89 A
Description
This Zucchini Cake is a comforting, moist dessert that transforms humble garden vegetables into a sweet treat. Infused with warm spices like cinnamon and cloves, plus a hint of almond and orange juice, it offers a complex flavor profile that is both nostalgic and refined. The texture is tender and dense, perfect for pairing with coffee or tea. It&# 226;ÂÂs an excellent way to use up extra zucchini from your garden, making it a practical yet indulgent choice for family gatherings or weekend baking. The optional orange icing adds a fresh, tangy finish that balances the sweetness of the cake.Ingredients
Directions
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Preheat oven to 350ðF (175ðC).
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In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and cloves. Set aside.
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In a separate bowl, beat eggs with a whisk until fluffy.
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Stir in oil, sugar, orange juice, almond extract, and shredded zucchini until well combined.
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Add the dry ingredients to the wet ingredients and stir just until moistened; do not overmix.
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Pour batter into a greased tube pan, one 15x9x2 inch pan, four 6x3 inch loaf pans, or a 24-cupcake muffin tin.
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Bake for 55-60 minutes for a tube cake, 35-40 minutes for a sheet pan, 40 minutes for loaf pans, or 20-25 minutes for cupcakes, until a toothpick inserted in the center comes out clean.
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For the orange icing: In a small bowl, beat together 2 tablespoons softened butter, 3 cups confectioner sugar, 1/4 cup orange juice, and 1 teaspoon lemon juice until smooth and blended.
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Drizzle the icing over the cooled cake.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 1218.8kcal
- % Daily Value *
- Total Fat 36.0g56%
- Saturated Fat 6.2g31%
- Cholesterol 139.9mg47%
- Sodium 5283.4mg221%
- Total Carbohydrate 203.4g68%
- Dietary Fiber 6.3g26%
- Sugars 85.3g
- Protein 21.3g43%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store covered at room temperature for up to 3 days or in the refrigerator for up to a week.
Substitutions: Use vegetable or canola oil for best results. For a dairy-free version, ensure the butter in the icing is replaced with a vegan butter alternative.
Tips: Squeeze excess moisture from the shredded zucchini with a clean kitchen towel before adding to the batter to prevent a soggy cake.
Variations: Add 1/2 cup of chopped walnuts or pecans for added texture.
