This Zucchini Date Cake is a wonderfully moist dessert that balances the earthy sweetness of zucchini with the rich, caramel-like flavor of dates. The cake is elevated by a vibrant orange glaze that soaks into the crumb, followed by a drizzle of cinnamon-orange icing for a fragrant finish. It’s perfect for weekend brunches, afternoon tea, or as a comforting treat after dinner. The addition of yogurt keeps the texture tender, while optional almonds add a delightful crunch.
Zucchini Date Cake
Description
This Zucchini Date Cake is a wonderfully moist dessert that balances the earthy sweetness of zucchini with the rich, caramel-like flavor of dates. The cake is elevated by a vibrant orange glaze that soaks into the crumb, followed by a drizzle of cinnamon-orange icing for a fragrant finish. It's perfect for weekend brunches, afternoon tea, or as a comforting treat after dinner. The addition of yogurt keeps the texture tender, while optional almonds add a delightful crunch.Ingredients
Directions
-
Preheat oven to 350°F (175°C). Lightly grease and flour a bundt pan.
-
If dates are dry, soak them in warm water for 10 minutes, then drain and chop finely.
-
Grate or process the zucchini until finely chopped. Combine with chopped dates and orange zest in a bowl.
-
In a separate bowl, sift together flour, baking powder, baking soda, and salt.
-
In a large mixing bowl, beat the egg whites and whole eggs. Add yogurt, sugar, and vanilla, mixing until smooth.
-
Alternately add the dry ingredient mixture and the egg mixture to the zucchini-date mixture, stirring gently until just combined. Do not overmix.
-
Pour the batter into the prepared bundt pan.
-
Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
-
Let the cake cool in the pan on a wire rack for 10 minutes.
-
Unmold the cake onto a serving platter.
-
Prepare the orange glaze by stirring together the orange juice and sugar until smooth.
-
Pierce the top and sides of the warm cake with a toothpick. Spoon the orange glaze over the cake, allowing it to soak in until moist but not wet.
-
Let the cake cool completely.
-
Prepare the icing by combining the powdered sugar, ground cinnamon, orange juice, and orange curaçao (if using) in a small bowl. Mix until smooth.
-
Drizzle the cinnamon icing over the cooled cake.
-
Sprinkle with sliced almonds before serving.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 1091.4kcal
- % Daily Value *
- Total Fat 13.9g22%
- Saturated Fat 2.9g15%
- Cholesterol 99.8mg34%
- Sodium 2894.4mg121%
- Total Carbohydrate 222.8g75%
- Dietary Fiber 11.0g44%
- Sugars 120.8g
- Protein 25.4g51%
* 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
Avoid using dry, old dates. Soaking them ensures a moist cake texture.
For a slightly softer cake texture, add 2 tablespoons of melted butter to the batter before folding it into the zucchini mixture. This will add approximately 2 grams of fat per serving.
Orange curaçao is optional in the icing; if omitted, use an extra tablespoon of orange juice.
Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
