12Jul2016 Chocolate Orange Zucchini Cake Make this amazing Chocolate Orange Zucchini Cake with your garden grown zucchini! Along with a chocolate orange fudge frosting, this is a great zucchini cake recipe to have on hand! I had never heard of zucchini cakes growing up and I had certainly never tasted one. My dad had a pretty good garden where we lived in Philadelphia, but zucchini was never something my parents grew so I had actually never had it before we moved out into the country. When I first heard about using zucchini in baked goods, you could imagine my reaction. Weird. I mean, it’s a green vegetable that is usually shredded and then baked in cakes, breads, or brownies. That just sounded so strange to me! Wouldn’t it taste vegetable-y? I was sure the coloring would be really off putting. And what about the odd texture? I was certain you’d take a bite and have strings of green veggies pulling away with every bite. No, no, and no on all three assumptions – ha! Zucchini is incredibly versatile and in a lot of cases, you would never even know there was healthy, vegetable goodness in these amazing desserts. Certainly my kids had no idea! Of course I absolutely love the combination of chocolate and orange together, and this cake pairs them wonderfully. Chocolate Orange Zucchini Cake By Kelly Miller Chocolate Bundt cake with orange zest and shredded zucchini with orange fudge frosting. Prep time: 00:15, Cook time: 00:50, Total time: 01:05 Yield: 12 Ingredients: 1/2 cup butter, softened 2 cups sugar 3 eggs 1 1/2 teaspoons vanilla extract zest and juice of 1 orange, divided 1/2 cup milk 3 tablespoons oil 9 tablespoons baking cocoa 2 1/2 cups flour 2 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/2 teaspoon salt 3 cups peeled, shredded zucchini 2 3/4 cups powdered sugar 6 tablespoons butter 6 tablespoons baking cocoa Instructions: In the bowl of a stand mixer, beat butter and sugar until creamy. Add in eggs, vanilla, and orange zest beating well after each addition. Add in milk, oil, and baking cocoa. In a separate bowl, combine flour, baking powder, baking soda, and salt. Add flour to cocoa mixture gradually, beating well after each addition. Gently fold in zucchini. Spread batter into a well greased Bundt pan. Bake at 350 degrees for 50-55 minutes, or until a cake tester comes out clean. Cool completely on a wire rack. For frosting, beat powdered sugar, butter, and cocoa. Drizzle 1/2 tablespoons of orange juice and milk, alternately, until spreadable frosting consistency is achieved. Spread over cooled cake. I used my AMAZING food processor to shred the zucchini. I used to stand there and break my arm grating zucchini and other veggies for recipes over a bowl with my heavy-duty grater. But seriously, using a food processor is MUCH easier and quicker – plus the size of the shreds are more consistent and you keep a lot more of the moisture from the zucchini, which is better in this cake! Here are some more of my favorite zucchini recipes: Carrot Cake Zucchini Bread Blueberry Streusel Zucchini Bread This post may contain affiliate links. Please read our disclosure policy here.