An Easy Orange Zucchini Cake is a delightful, moist dessert that’s perfect for using up zucchini during the summer months. The orange zest and juice give it a fresh, citrusy flavor that complements the subtle taste of the zucchini. Plus, it’s a great way to sneak in some veggies while enjoying a sweet treat!
Here’s a simple recipe for making an Easy Orange Zucchini Cake:
Easy Orange Zucchini Cake Recipe
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 tbsp orange zest (from about 1 orange)
- 1/2 cup fresh orange juice (about 1 orange)
- 2 cups shredded zucchini (about 1 medium zucchini, squeeze out excess moisture)
- 1/2 cup chopped walnuts or pecans (optional)
For the Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tbsp fresh orange juice (to make a glaze consistency)
- 1/4 tsp orange zest (optional, for extra flavor)
Instructions:
Step 1: Preheat and Prepare the Pan
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×9-inch square baking pan or 9-inch round cake pan. You can also line it with parchment paper for easy removal.
Step 2: Prepare the Zucchini
- Shred the zucchini using a box grater or food processor. After shredding, place the zucchini in a clean kitchen towel or cheesecloth and squeeze out any excess moisture. This helps prevent the cake from being too soggy.
Step 3: Mix Dry Ingredients
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
Step 4: Cream Butter and Sugar
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed until light and fluffy, about 3 minutes.
Step 5: Add Wet Ingredients
- Beat in the eggs, one at a time, followed by the vanilla extract, orange zest, and orange juice. Mix until smooth and well combined.
Step 6: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients in batches, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in the shredded zucchini and optional chopped nuts (if using).
Step 7: Bake the Cake
- Pour the batter into the prepared pan and spread it out evenly.
- Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean (check at 30 minutes, as oven times may vary). The cake should be golden brown on top.
Step 8: Cool
- Let the cake cool in the pan for about 10-15 minutes, then transfer to a wire rack to cool completely before adding the glaze.
Step 9: Make the Glaze (Optional)
- In a small bowl, whisk together the powdered sugar and orange juice until smooth and pourable. Add more orange juice if necessary to achieve the right glaze consistency.
- Drizzle the glaze over the cooled cake and garnish with a little extra orange zest if desired.
Step 10: Serve
- Once the glaze has set, slice and serve the Easy Orange Zucchini Cake. Enjoy!
Tips & Variations:
- Add-ins: Feel free to add chocolate chips or a handful of raisins for added texture and sweetness.
- For a healthier version: You can substitute some of the sugar with honey or maple syrup and use whole wheat flour for a more wholesome option. Be aware that the texture may be slightly denser.
- Frosting option: If you prefer a richer topping, you can opt for a cream cheese frosting instead of the orange glaze.
- Storage: Store the cake in an airtight container at room temperature for up to 3-4 days. If you’d like to keep it longer, it can be stored in the refrigerator or frozen for up to 3 months.
This Easy Orange Zucchini Cake is perfect for a light dessert, a snack with coffee, or even as a fun way to use up extra zucchini from the garden. The fresh orange flavor adds a zesty twist to the traditional zucchini bread or cake, making it refreshing and delicious!
Let me know if you need more cake ideas or variations!