Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Zucchini Orange Cake with Fresh Citrus Glaze Recipe

Zucchini Orange Cake with Fresh Citrus Glaze Recipe

Description

Welcome to a delightful journey of flavors with a cake that brings together the vibrant taste of fresh oranges and the wholesome goodness of zucchini. This Zucchini Orange Cake recipe is a perfect blend of moist texture and bright citrus zest, making it an ideal treat for any occasion. Whether you’re looking for a sweet afternoon snack or a delicious dessert to wow your guests, this cake is sure to please. Let’s dive into this easy-to-make and incredibly refreshing recipe that will become a new favorite in your baking rotation!

Ingredients

Scale

Cake Ingredients:

  • 2 cups all-purpose flour – Provides the base for the cake.
  • 1 teaspoon baking powder – Helps the cake rise and achieve a light texture.
  • 1/2 teaspoon baking soda – Aids in leavening alongside the baking powder.
  • 1/2 teaspoon salt – Balances the sweetness and enhances flavors.
  • 1/2 cup unsalted butter, softened – Adds richness and moisture to the cake.
  • 1/2 cup granulated sugar – Contributes sweetness and a tender crumb.
  • 1/2 cup brown sugar – Adds a hint of molasses flavor and extra moisture.
  • 2 large eggs – Provides structure and richness.
  • 1 teaspoon vanilla extract – Adds a warm, aromatic flavor.
  • 1/2 cup fresh orange juice – Adds moisture and bright citrus flavor.
  • Zest of 1 orange – Intensifies the orange flavor throughout the cake.
  • 1 1/2 cups grated zucchini – Keeps the cake incredibly moist while adding a subtle, earthy sweetness.

Orange Glaze Ingredients:

  • 1 cup powdered sugar – The base for a sweet, glossy glaze.
  • 2 tablespoons orange juice – Gives the glaze its fresh citrus flavor.

Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan, ensuring your cake will release easily after baking.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Set this dry mixture aside for later.

Step 3: Cream the Butter and Sugars

In a large mixing bowl, cream together 1/2 cup of softened butter, 1/2 cup of granulated sugar, and 1/2 cup of brown sugar. Beat until the mixture becomes light and fluffy, ensuring that the sugars dissolve well into the butter for a smooth cake batter.

Step 4: Add Eggs and Vanilla

Add the 2 large eggs, one at a time, mixing thoroughly after each addition. Then, stir in 1 teaspoon of vanilla extract and the zest of 1 orange for an aromatic citrus burst.

Step 5: Mix in Orange Juice and Dry Ingredients

Gradually add the dry ingredients into the butter mixture, alternating with 1/2 cup of fresh orange juice. Start with the flour mixture, then orange juice, and end with the dry ingredients. Mix just until combined—avoid overmixing to keep the cake tender.

Step 6: Fold in Zucchini

Gently fold in 1 1/2 cups of grated zucchini, being careful not to overmix. The zucchini will add moisture and a light, delicate texture to the cake.

Step 7: Bake the Cake

Pour the batter into the prepared cake pan and spread it evenly. Bake in your preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Step 8: Make the Orange Glaze

While the cake cools, whisk together 1 cup of powdered sugar and 2 tablespoons of orange juice until smooth. The glaze should be thick enough to coat the back of a spoon but thin enough to drizzle.

Step 9: Glaze the Cake

Once the cake has cooled, drizzle the orange glaze over the top. Allow it to set for a few minutes before slicing and serving.

Equipment

Notes

  • Use fresh zucchini: For the best texture and moisture, use freshly grated zucchini rather than pre-packaged or frozen options. Be sure to squeeze out any excess water from the zucchini to avoid a soggy cake.
  • Zesting the orange: When zesting your orange, be careful to avoid the white pith, which can be bitter. A microplane or fine grater works best for this task.
  • Don’t overmix the batter: After adding the flour and zucchini, mix just until combined to prevent a dense cake.
  • Substitute citrus: If you don’t have oranges on hand, lemons or limes can make a refreshing alternative for both the zest and juice in this recipe.

Find it online: https://optimalrecipes.com/zucchini-orange-cake-with-fresh-citrus-glaze-recipe/