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  • Orange Zucchini Cake

    1 vote
    Orange Zucchini Cake
    Prep: 25 min Cook: 30 min Servings: 10
    by Robyn Savoie
    269 recipes
    >
    One year we had a plentiful zucchini crop, so I experimented with a carrot cake recipe I had until it came out right. I love the tangy orange flavor in the cake and frosting.

    Ingredients

    • Cake:
    • 1/2 Cup Golden Raisins
    • 1 Cup Boiling Water
    • 3/4 Cup Granulated Sugar
    • 1/2 Cup Vegetable OIl
    • 2 Large Eggs
    • 1/2 Cup All Bran Cereal
    • 1 1/2 Tsp. Fresh Orange Zest
    • 1 Tsp. Vanilla Extract
    • 1 Cup All Purpose Flour
    • 1 Tsp. Baking Powder
    • 1/2 Tsp. Baking Soda
    • 1 Tsp. Ground Cinnamon
    • 1/2 Tsp. Ground Nutmeg
    • 1/4 Tsp. Salt
    • 1 Cup Zucchini, Shredded
    • Frosting:
    • 3 Oz. Pkg. Reduced-Fat Cream Cheese, Softened
    • 1 Tbsp. Butter, Softened
    • 1 Tsp. Fresh Orange Zest
    • 1 1/2 Cups Powdered Sugar
    • 1/2 - 1 Tsp. Water

    Directions

    1. Prepare Cake: Place raisins and water in a bowl; let stand for 5 minutes. Drain; set raisins aside.
    2. In a bowl, combine sugar, oil and eggs; mix well. Stir in cereal, orange peel and vanilla. Combine dry ingredients; add to sugar mixture; mix well.
    3. Stir in zucchini and raisins. Pour into a greased 11-in. x 7-in. baking pan. Bake at 325° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool.
    4. Prepare Frosting: In a bowl, beat cream cheese, butter and orange peel until light and fluffy. Gradually add sugar and water; beat until smooth. Frost cooled cake. Refrigerate leftovers.

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