It’s that time of year again when everyone who decided to grow zucchini in their gardens are desperately trying to get rid of them. When you’re planting in the spring, it always seems like a great idea to have a few zucchini on hand…but inevitably the plant grows way more than you need and it’s time to start thinking of inventive ways to use them up. I’ve shared lots of zucchini recipes in the past – in a frittata, on the grill, in rice, in place of lasagna noodles, in a whole wheat cake, as a bread or muffins. But somehow I’ve never shared my favourite zucchini recipe of all time – my mom’s Chocolate Zucchini Bundt Cake
The zucchini creates a dense moist cake and the orange zest adds loads of flavour. It’s one of those dishes that when I smell it baking it the oven, it instantly reminds me of my mom making it when I was younger.
Even with two cups of grated zucchini, I still have over half of a zucchini left to eat…so maybe I should just make another cake?
- 2-1/2 cups flour
- ½ cup cocoa powder
- 2-1/2 tsp baking powder
- 1-1/2 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- ¾ cup butter
- 2 cups sugar
- 3 eggs
- 2-1/2 tsp grated orange zest
- 2 tsp vanilla
- 2 cups grated zucchini
- ½ cup milk
- ¾ cup icing sugar
- 1 tbsp orange juice
- Preheat oven to 350°F.
- In a large bowl, combine flour, cocoa powder, baking powder, baking soda,
salt and cinnamon. - In another large bowl, cream together butter and sugar. Beat in eggs one at a time. Add in 2 tsp orange zest,
vanilla and zucchini. Stir until combined. Stir in dry ingredients. - Pour into greased bundt pan and bake for 50 to 60 minutes, or until a toothpick inserted comes out clean.
- Whisk together icing sugar, orange
juice and remaining orange zest. Pour over warm cake.
Preheat oven to 350°F. In a large bowl, combine flour, cocoa powder, baking powder, baking soda, salt and cinnamon.
In another large bowl, cream together butter and sugar.
Beat in eggs one at a time. Add in 2 tsp orange zest, vanilla and zucchini. Stir until combined.
Stir in dry ingredients.
Pour into a greased bundt pan.
Bake for 50 to 60 minutes, or until a toothpick inserted comes out clean.
Whisk together icing sugar, orange juice and remaining orange zest. Pour over warm cake.
