Zucchini Orange Cake

A well-made zucchini cake should be ‘pleasantly sweet,’ decadently moist, and solid without losing its cakey delicateness. It should also leave you feeling satisfied, while satiating your sweet tooth, but without overwhelming you with sugar. And that, in my opinion, is exactly what today’s zucchini cake achieves.

Prepared with fresh orange zest and dark chocolate chips, and topped with a homemade glaze, today’s zucchini cake is a dessert that the entire family can appreciate. Now, without further delay, let’s dive right in.

Zucchini Orange CakePhoto byLiving the Gourmet

Ingredients

• 3 cups flour
• 1/2 cup walnuts - chopped fine
• 2 tsp. baking powder
• 2 tsp. baking soda
• 1/2 tsp. salt
• 3/4 cup cooking oil
• 2 tsp. vanilla
• 2 cups sugar
• 3 large eggs
• 1/2 cup plain yogurt
• 1 cup chocolate chips
• 2 1/2 cups shredded zucchini
• 2 tbs. orange zest
• 1/2 cup dried craisins or raisins - chopped
• Butter for greasing the pan

For the Glaze:

• 1/4 cup orange juice
• 1 tsp. vanilla
• 1/2 cup sugar
• 1 cup powdered sugar
• 1/4 cup walnuts - chopped

Instructions

1. Preheat oven 350 degrees F.
2. Sift together the flour, salt, baking powder and baking soda.
3. In a separate bowl combine the shredded zucchini, cooking oil, orange zest, eggs, plain yogurt, sugar, vanilla and eggs and mix.
4. Add the chopped nuts, craisins and chocolate chips to the wet ingredients and stir.
5. Combine the wet ingredients with the dry ingredients.
6. Generously, butter a tube pan.
7. Place the batter into the pan.
8. Bake 45 – 50 minutes or until the toothpick test comes out clean.
9. Allow the cake to cool a bit then carefully remove from the pan.
10. Prepare the glaze and pour over the cake.
11. Refrigerate the cake when storing.

**If you enjoyed today's recipe, visit Living the Gourmet for more delicious treats!