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Chocolate Orange Zucchini Cake

Chocolate Bundt cake with orange zest and shredded zucchini with orange fudge frosting.
Course Dessert
Cuisine American
Keyword recipe for chocolate orange zucchini cake
Prep Time 15 minutes
Cook Time 50 minutes
Servings 12 servings
Calories 524kcal
Author Kelly Miller

Ingredients

  • 1/2 cup butter softened
  • 2 cups sugar
  • 3 eggs
  • 1 1/2 tsp vanilla extract
  • zest and juice of 1 orange divided
  • 1/2 cup milk
  • 3 tbsp oil
  • 9 tbsp baking cocoa
  • 2 1/2 cups flour
  • 2 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 cups peeled, shredded zucchini

For frosting:

  • 2 3/4 cup powdered sugar
  • 6 tbsp butter
  • 6 tbsp baking cocoa
  • 1 tbsp milk approximately
  • 1 tbsp orange juice approximately

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.

Nutrition

Calories: 524kcal | Carbohydrates: 86g | Protein: 6g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 78mg | Sodium: 399mg | Potassium: 338mg | Fiber: 3g | Sugar: 62g | Vitamin A: 552IU | Vitamin C: 6mg | Calcium: 84mg | Iron: 3mg