Does anyone else ever have to google the word “zucchini” before you type it on a platform that thousands of people will see?
No? Just me?
Luckily for me, I have typed the word zucchini so many times on my phone that it’s the first word that pops up on my autocorrect when I type the letter z.
If that doesn’t make me sound like a food blogger, then I seriously don’t know what does.
I love baked zucchini goodies. It’s hands down the best way to eat zucchini.
Think about it, would you rather eat a ridiculously moist and flavorful piece of cake or a wet bowl of zoodles?
I feel like it’s impossible to be sad while eating this cake, but it’s almost a requirement to be sad while eating zoodles.
Granted, I’ve never tried zoodles but… you know. I just love carbs. I even have a sign in my house that states that fact.
ANYWAY… this cake is super flavorful. If you like orange and chocolate together (such a good combo!!), you will love this. The cake by itself is deliciously moist but then you drizzle a vanilla glaze on top while the cake is still warm that just seeps into the surface.
The glaze is so good that I save some to pour over individual pieces as I cut them out.
Oh and it’s probably healthy because it’s got zucchini (vegetable) orange (fruit) and chocolate (cacao beans … legumes? … that can’t be right…)
Chocolate Orange Zucchini Cake
This chocolate cake is made deliciously moist with shredded zucchini and fresh with a hint of orange thanks to some fresh orange zest!
- 3/4 cup butter softened
- 2 cups sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons freshly grated orange zest
- 2 cups shredded zucchini
- 2 1/2 cups all purpose flour
- 1/2 cup cocoa powder
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1/2 cup milk
- 1 1/2 cups semi sweet chocolate chips
- 1 cup nuts optional
- 2 cups powdered sugar
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
For the Cake:
Preheat oven to 350° F.
In a large bowl, blend butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Sit in vanilla, orange peel and zucchini (the batter will be wet).
In another large bowl, stir together dry ingredients (flour, cocoa, baking powder, baking soda, salt and cinnamon). Alternately stir dry ingredients and milk into zucchini mixture, just mixing until everything is incorporated after each addition. (I like to start with 1/3 flour mixture, then 1/2 of the milk, then 1/3 of the flour mixture, then the remaining 1/2 of milk, then the remaining 1/3 of flour). Add chocolate chips and nuts if using and stir just until combined.
Pour batter into a greased 9x13 pan and bake in a preheated oven for 45 minutes or until the top of the cake springs back when lightly touched in the center.
For the Glaze:
Add all ingredients to a small bowl and whisk until smooth. Pour glaze over warm cake and serve.
I didn't use nuts in my recipe, but if your family likes them, some walnuts would be wonderful in this recipe!
That last one may be kind of a stretch.
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