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Zucchini Cake *Xwcg89 A

Zucchini Cake *Xwcg89 A recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 10
Calories: 1218.8
Dietary: Vegetarian
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;€™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.
Ingredients
  • 2 1/2 cup Flour
  • 2 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt
  • 2 teaspoon Cinnamon
  • 1/2 teaspoon Cloves
  • 3 Eggs
  • 1/2 cup Oil
  • 1 1/3 cup Sugar
  • 1/2 cup Orange juice
  • 1 teaspoon Almond extract
  • 1 1/2 cup Shredded zucchini
Directions
  1. 1
    Preheat oven to 350ðF (175ðC).
  2. 2
    In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and cloves. Set aside.
  3. 3
    In a separate bowl, beat eggs with a whisk until fluffy.
  4. 4
    Stir in oil, sugar, orange juice, almond extract, and shredded zucchini until well combined.
  5. 5
    Add the dry ingredients to the wet ingredients and stir just until moistened; do not overmix.
  6. 6
    Pour batter into a greased tube pan, one 15x9x2 inch pan, four 6x3 inch loaf pans, or a 24-cupcake muffin tin.
  7. 7
    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.
  8. 8
    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.
  9. 9
    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.

Keywords: zucchini, cake, dessert, spiced, moist, orange, glaze, baking, cinnamon, cloves, almond, vegetable, homemade, comfort food, garden, easy, family, weekend, tea time, coffee
Read it online: https://www.chefs-mate.com/recipe/zucchini-cake-xwcg89-a/