Finding new ways of using the frozen grated zucchini stash is always a kick. Some of those ways are basically mediocre. Some ways make it into the “Let’s do it again!” category. This cake is a “Do Again”. In fact, this a cake to take to a potluck along with several copies of the recipe. People will be asking for it. Be ready to oblige.
I’ve adapted this recipe from one on All Recipes to better fit our dietary requirements with gluten-free flour. You can certainly try it with a regular wheat flour. Find the original recipe (here).
Chocolate Orange Zucchini Cake Ingredients
- 2 1/2 cups gluten free flour (or regular all purpose flour)
- 1/2 cup powdered cocoa
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 3/4 cup melted coconut oil, cooled
- 2 cups sucanat or cane sugar
- 3 large fresh eggs
- 2 teaspoon vanilla
- 1/2 cup kefir or whole milk
- 3 cups grated zucchini
- 1 tablespoon orange zest
- 1 cup chopped toasted walnuts
Chocolate Orange Zucchini Cake Glaze Ingredients
- 1 cup confectioners sugar (powdered sugar)
- 2 tablespoon fresh orange juice
- 2 tablespoons Triple Sec (or 2 more tablespoons of orange juice)
Chocolate Orange Zucchini Cake Steps
- Grease and flour a large tube pan or bundt pan. This is a big heavy cake!
- In a large bowl mix together the flour, cocoa, baking powder, baking soda, salt, and cinnamon. Use a wire whisk or pastry blender making certain that the ingredients are thoroughly combined.
- In a separate mixing bowl, add the oil and sugar. Beat well then add the eggs one at a time, beating after each addition. Add the vanilla and kefir (or milk). Beat again. Sprinkle on the orange zest and grated zucchini. Stir to distribute the new additions evenly.
- Add the walnuts to the dry mixture and stir to coat the walnuts with flour. This helps to distribute the walnuts through the cake rather that having them all sitting on the bottom.
- Make a hole in the middle of the dry mixture. Pour the wet mixture into the hole. Use a large spoon or spatula to combine the wet and dry ingredients. Handle the mixture gently. Do not beat! Mix just to the point of the dry ingredients being incorporated into the wet ones. Staying light-handed helps to keep the texture of the cake lighter.
- Bake the cake in a 350 degree oven for 50-60 minutes. Start checking for doneness at about 50 minutes.
- Allow the baked cake to cool for 30 minutes. Run a dinner knife around the outside edge of the tube pan and around the edge of the tube to loosen the cake. Invert the pan on a wire rack and free to cake to cool completely.
When ready to serve, mix the glaze ingredients and drizzle over top of the cake. Garnish with fresh orange slices and sprigs of mint. This cake is also delicious with a large dollop of whipped cream — not only delicious but makes it more of a celebration.