Zucchinocalpyse is Nigh!

by Lisa Linderman on August 28, 2011

in baking,recipe

This is the time of year where you can’t leave your car windows rolled down, for fear that your neighbors will jam zucchini through the window and run away.  And if you hear the doorbell, you better get there before the person runs away and leaves a basket of orphan zucchini on the porch.  Unless you’re me.  For some reason, I can’t manage to raise prolific zucchini out here.  I tried planting three zucchini plants this year, just to have enough…and they turned out to be yellow squash.  Well drat.  On the other hand, I can honestly say to friends, “Yes, I’d love some!” when they offer me excess zucchini, so I suppose that’s my lot in life, to be the sink for others’ zucchini overload.

Why do I want zucchini in the first place?  I have to say, the primary reason is the following recipe.   It’s probably my favorite cake.  It’s moist, and not overwhelmingly chocolate, and has just enough orange to be different.  And did I mention that it’s moist?  Amazingly moist.  So good.  And crazy easy.  Anyone can do this, seriously.  You might find yourself wishing for more zucchini!  (Incidentally, one medium zucchini will generally suffice for the three cups called for.)

Chocolate Orange Zucchini Cake


  • 2 1/2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 2 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 3/4 cup butter
  • 2 cups sugar
  • 3 eggs, beaten
  • 2 tsp vanilla
  • 1/2 cup milk
  • 3 cups grated zucchini
  • 1 Tbsp orange zest
  • 1 1/4 cups powdered sugar
  • 1/4 cup plus 2 Tbls fresh squeezed orange juice
  • 1 tsp vanilla

Preheat oven to 350 degrees. Grease and flour regular bundt pant. In a medium bowl, combine the flour, cocoa, baking powder, baking soda, salt, and cinnamon. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beat well. Add 1 tsp vanilla and the milk, beat well. Stir in the dry ingredients, mix until well blended. Fold in zucchini and zest and 2 Tbls of the orange juice.

Pour into prepared bundt pan. Bake for 50-60 minutes until a toothpick inserted halfway between the edge and the center comes out clean. Allow to cool.

When cake is completely cool, invert onto a serving dish. In a small bowl, combine the powdered sugar, orange juice, and 1 tsp vanilla until smooth and it drizzles easily. Pour glaze over the cake.


{ 1 comment }

Luis Tobon August 28, 2011 at 10:02 pm

I have the same issue with zukes. I planted a few seeds and seedlings came up but didn’t get any actual fruit. I will be trying it again next year.


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