Discover a delightful orange zucchini cake – moist, fluffy, and bursting with flavor. Zucchini & Greek yogurt create a tender, moist texture. Orange zest, ginger, and pecans add vibrancy and crunch. Perfectly glazed in a Bundt pan. A simple mix for an extraordinary treat!
Total Time
1hr 10min
5.0
3 Ratings
Author: Scarlett Wang at SideChef
Servings:
8
Ingredients
Orange Zucchini Cake Batter
•
2
cups
All-Purpose Flour
•
1/2
cup
Almond Meal
•
1
tsp
Baking Soda
•
1/2
tsp
Baking Powder
•
1/2
tsp
Salt
•
2
Eggland's Best Classic Eggs
•
1
cup
Granulated Sugar
•
1/2
cup
Vegetable Oil
•
4
Tbsp
Greek Yogurt
•
2
tsp
Grated
Fresh Ginger
•
2
Tbsp
Honey
•
2
Oranges
, zested, juiced
•
1
tsp
Vanilla Extract
•
2
cups
Shredded
Zucchini
•
1/2
cup
Roughly Chopped
Pecans
•
as needed
Nonstick Cooking Spray
Orange Glaze
•
1/2
cup
Powdered Confectioners Sugar
•
1
Orange
, zested, juiced
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C).
2.
Grease the Bundt Pan with Nonstick Cooking Spray (as needed).
3.
In a large mixing bowl, sift together the All-Purpose Flour (2 cups), Almond Meal (1/2 cup), Baking Soda (1 tsp), Baking Powder (1/2 tsp), and Salt (1/2 tsp).
4.
In another bowl, whisk together Eggland's Best Classic Eggs (2), Granulated Sugar (1 cup), Vegetable Oil (1/2 cup), Greek Yogurt (4 Tbsp), Fresh Ginger (2 tsp), Honey (2 Tbsp), Orange Zest (2), 1/2 cup of Orange Juice, and Vanilla Extract (1 tsp).
5.
Mix the wet mixture and the dry ingredients together until just combined. Then fold in the Zucchini (2 cups) and Pecans (1/2 cup).
6.
Pour the mixture into the prepared pan. Bake for about 40 minutes, or until a toothpick comes out clean.
7.
Remove from the oven, and let it sit for about 5 minutes before unmolding it.
8.
While the cake is cooling, mix the Powdered Confectioners Sugar (1/2 cup), Orange Zest (1), and 1 Tbsp Orange Juice in a mixing bowl.
9.
Slowly pour and evenly spread the glaze over the cake. Slice and serve.
Nutrition Per Serving
CALORIES
465
FAT
22.0 g
PROTEIN
6.2 g
CARBS
63.8 g
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