This moist and flavorful cake combines the fresh zest of oranges with the subtle sweetness of zucchini, creating a delightful treat perfect for any occasion.
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 large eggs
- 1 cup vegetable oil
- 1 tablespoon orange zest
- 1/2 cup fresh orange juice
- 2 teaspoons vanilla extract
- 2 cups grated zucchini (excess moisture squeezed out)
- For the Orange Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons fresh orange juice
- 1 teaspoon orange zest.
Instructions:
- Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13 inch baking pan or a bundt pan.
- Combine Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using).
- Combine Wet Ingredients:
- In a large bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, orange zest, orange juice, and vanilla extract until well combined.
- Combine Wet and Dry:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Add Zucchini:
- Gently fold in the grated and squeezed zucchini until evenly distributed.
- Bake:
- Pour the batter into the prepared pan and bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a cooling rack (If using a 9×13 pan, just let it cool completely in the pan).
- Prepare the Orange Glaze (Optional):
- In a small bowl, whisk together the powdered sugar, orange juice, and orange zest until smooth.
- Add more orange juice if needed to reach desired consistency.
- Glaze and Serve:
- Once the cake has cooled completely, drizzle the orange glaze over the top.
- Slice and serve.
Tips for Success:
- Squeeze the Zucchini: Ensure you squeeze out as much excess moisture from the grated zucchini as possible. This prevents the cake from becoming soggy.
- Do not overmix: Overmixing the batter can result in a tough cake. Mix until just combined.
- Cool Completely: Allow the cake to cool completely before glazing to prevent the glaze from melting.
- Variations: You can add chopped nuts (walnuts or pecans) to the batter for added texture. You can also add cream cheese frosting instead of the orange glaze.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.