Best 11 Fudgy Orange Zucchini Cake With Orange Glaze Recipes

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Indulge in a delightful culinary experience with our fudgy orange zucchini cake, a symphony of flavors that will tantalize your taste buds. This moist and tender cake is packed with grated zucchini, infusing it with a subtle sweetness and a moist, velvety texture. The vibrant orange zest and juice burst through, creating a zesty and refreshing flavor profile. Topped with a luscious orange glaze, this cake is the perfect balance of sweetness and tang. Additionally, discover a collection of equally enticing recipes, including a classic chocolate zucchini cake, a moist carrot cake with cream cheese frosting, and a decadent coconut cake with pineapple filling. These recipes offer a delightful array of flavors and textures, ensuring there's something for every palate. So, prepare to embark on a delightful baking journey and create unforgettable moments with these delectable cakes.

Let's cook with our recipes!

FUDGY ORANGE-ZUCCHINI CAKE WITH ORANGE GLAZE



Fudgy Orange-Zucchini Cake with Orange Glaze image

Categories     Cake     Chocolate     Citrus     Egg     Nut     Vegetable     Dessert     Bake     Orange     Zucchini     Party

Number Of Ingredients 19

2 1/2 cups flour
1/2 cup cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup butter
2 cups sugar
3 eggs, lightly beaten
2 teaspoons vanilla
1/2 cup milk
3 cups grated zucchini
1 tablespoon grated orange zest
1 cup chopped nuts
calendula blossoms and petals, tuberous begonia blossoms, or orange mint sprigs, for garnish
Orange Glaze
1 1/4 cups sifted confectioner' sugar
1/4 cup fresh orange juice
1 teaspoon vanilla

Steps:

  • Preheat oven to 350°F. Sift the flour, cocoa, baking powder, baking soda, salt and cinnamon together and set aside. In a bowl, cream the butter and sugar until fluffy. Add the eggs, vanilla and milk to the butter mixture. Stir in the dry ingredients and mix until well blended. Fold in the zucchini, orange zest and nuts. Pour into a greased and floured bundt cake pan.Bake 50 to 60 minutes. Allow the cake to cool for 15 minutes before turning out onto a rack.
  • To make the glaze, in a bowl mix together the sugar, orange juice and vanilla. While the cake is still warm, drizzle with the glaze. Garnish with flowers or mint sprigs.

PUMPKIN CAKE WITH ORANGE GLAZE



Pumpkin Cake with Orange Glaze image

I found this recipe in a Halloween cookbook but haven't made it yet.(I have no bundt pan) It looks and sounds great for the fall weather.

Provided by Shari2

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 16

2 cups firmly packed light brown sugar
3/4 cup butter flavor shortening
4 eggs
16 ounces pumpkin
1/4 cup water
2 1/2 cups cake flour
4 teaspoons baking powder
1 tablespoon pumpkin pie spice
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup chopped walnuts
1/2 cup raisins
1 cup confectioners' sugar
3/4 teaspoon orange zest
4 teaspoons orange juice
additional chopped walnuts (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Grease a 12 cup Bundt pan.
  • Combine brown sugar and shortening in large bowl.
  • Beat on low speed until creamy.
  • Add the eggs one a time, beating well after each addition.
  • Stir in the pumpkin and water.
  • Combine the flour, baking powder, pumpkin pie spice, baking soda, and the salt in a medium bowl.
  • Add to the pumpkin mixture, beating at low speed until well blended.
  • Beat for 2 minutes at medium speed.
  • Fold in the 1/2 cup of walnuts and raisins.
  • Spoon into the pan.
  • Bake for 55-60 minutes.
  • Cool for 10 minutes before removing from the pan.
  • Place cake on serving plate.
  • For the glaze, combine the sugar, orange peel and orange juice.
  • Stir with a spoon until well blended.
  • Spoon over top of the cake, letting the excess glaze run down the sides of the cake.
  • Sprinkle with additional nuts before the glaze hardens.

ORANGE ZUCCHINI CAKE



Orange Zucchini Cake image

The addition of orange makes this zucchini cake a bit different. Recipe came out of the food section of a newspaper in the 1970's

Provided by Donna M.

Categories     Breads

Time 1h25m

Yield 16 serving(s)

Number Of Ingredients 17

1 cup butter or 1 cup margarine, softened
1 tablespoon grated orange rind
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon clove
2 cups brown sugar, packed
4 eggs
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup orange juice
1 cup zucchini, unpeeled and shredded
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla
2 -3 tablespoons milk
1 teaspoon grated orange rind
1 tablespoon butter, softened

Steps:

  • --------Cake-------.
  • Cream butter in large mixing bowl with orange peel, spices and brown sugar until light and fluffy.
  • Beat in eggs, one at a time.
  • Sift flour with baking powder and salt and blend into creamed mixture alternately with orange juice.
  • Stir in zucchini.
  • Pour into greased and floured 10-inch tube pan.
  • Bake in 350 degree oven 55 to 65 minutes, or until cake tester inserted in center comes out clean.
  • Cool in pan 10 minutes, then remove from pan and cool completely.
  • --------Glaze--------.
  • Beat ingredients together until smooth.
  • Spread on top of cooled cake.

ZUCCHINI CHOCOLATE ORANGE CAKE



Zucchini Chocolate Orange Cake image

Awesome cake of Mexican Origin. Very moist because it's chock full of zucchini, and it has the most delicious glaze on top. Hope you enjoy!

Provided by Leslie

Categories     Dessert

Time 1h10m

Yield 1 Bundt Cake, 12 serving(s)

Number Of Ingredients 17

2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup butter
2 cups white sugar
3 eggs, beaten
2 teaspoons vanilla extract
1/2 cup milk
3 cups grated zucchini
1 tablespoon orange zest
1 cup chopped walnuts
1 1/4 cups confectioners' sugar
1/4 cup orange juice
1 teaspoon vanilla extract

Steps:

  • To make the cake:.
  • Preheat oven to 350 degrees F.
  • Grease and flour Bundt pan.
  • In a medium bowl, sift flour, cocoa, baking powder, baking soda, salt and cinnamon. Set aside.
  • In a large bowl, cream butter and sugar until fluffy.
  • Add eggs, 1 teaspoon vanilla and milk to the butter mixture.
  • Stir in dry ingredients and mix until well blended. Fold in zucchini, orange zest and nuts.
  • Pour into a greased and floured Bundt cake pan.
  • Bake at 350 degrees F for 50 to 60 minutes, or until a toothpick inserted into center of cake comes out clean.
  • Allow to cool.
  • To make the glaze:.
  • In a small bowl mix together sugar, orange juice and vanilla. Invert cake onto serving dish, then drizzle glaze over.

Nutrition Facts : Calories 482.6, Fat 20.3, SaturatedFat 8.9, Cholesterol 78.4, Sodium 555.5, Carbohydrate 71.8, Fiber 3, Sugar 47.3, Protein 7.3

ORANGE CHIFFON CAKE WITH ORANGE GLAZE



Orange Chiffon Cake With Orange Glaze image

I made this cake over the holidays and had to share it on this site, it is the best (and highest) chiffon cake I have ever made!!! Make certain that your egg whites are room temperature before beating.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 18

2 cups flour
1 1/2 cups sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup canola oil
7 egg yolks
1/2 cup fresh orange juice
1/4 cup water
2 tablespoons grated orange zest
2 teaspoons vanilla
7 egg whites, room temperature
1/2 teaspoon cream of tartar
2 tablespoons butter, room temperature
1 pinch salt
1 orange, zest of, grated
1/4 teaspoon orange extract (optional)
3 cups icing sugar
1 -2 drop orange food coloring (optional)

Steps:

  • Preheat oven to 325°.
  • Prepare an ungreased 10-inch tube pan.
  • In a large bowl blend together the flour with sugar, baking powder and salt.
  • Add in oil egg yolks, orange juice, water, orange zest and vanilla; beat using an electric mixer until smooth and no sugar granules remain (about 5 minutes).
  • In a large bowl beat room temperature egg whites until frothy then add in cream of tartar, continue beating until very stiff.
  • Using a spatula gently fold in the egg whites into the flour/sugar mixture.
  • Pour the batter into tube pan.
  • Bake for about 50-60 minutes or until cake tests done.
  • Invert the pan and allow cake to cool completely (I use a en empty beer bottle for this).
  • Run a knife around the inside of the pan to release the cake and invert onto a serving plate.
  • To make the glaze; in a bowl whisk together all ingredients until smooth. Drizzle over the cooled cake.

Nutrition Facts : Calories 433.8, Fat 13.7, SaturatedFat 2.8, Cholesterol 115.2, Sodium 348.4, Carbohydrate 73, Fiber 0.7, Sugar 55.5, Protein 5.8

ORANGE GLAZE FOR ZUCCHINI BUNDT CAKE



Orange Glaze for Zucchini Bundt Cake image

This recipe goes with Zucchini Bundt Cake with Orange Glaze.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 5m

Yield Makes 3⁄4 cup (enough for one 8-inch cake)

Number Of Ingredients 4

1 1/4 cups confectioners' sugar, sifted
2 pinches of ground cardamom (optional)
1/4 teaspoon finely grated orange zest, plus 3 tablespoons fresh orange juice
Whole milk, as needed, for thinning

Steps:

  • Whisk together sugar and cardamom. Whisk in orange zest and juice, and whisk until mixture has the consistency of thick honey. If mixture is too thick, whisk in milk, 1 teaspoon at a time.

ORANGE ZUCCHINI CAKE



Orange Zucchini Cake image

I got this recipe from one of the ladies I used to work with long ago (sorry, can't remember who). I like the idea of using All-Bran in the recipe, to make the cake somewhat healthier. Of course, I undo all the "healthy goodness", when I ice this cake with cream cheese frosting!

Provided by Sweet PQ

Categories     Dessert

Time 30m

Yield 1 11" x 7" cake

Number Of Ingredients 14

1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup sugar
1/2 cup vegetable oil (or canola oil)
2 eggs
1/2 cup all-bran cereal
1 1/2 teaspoons orange peel, grated
1 teaspoon vanilla
1 cup zucchini, grated
1/2 cup nuts, chopped (I like pecans)

Steps:

  • Preheat oven @ 325*. Grease and flour a 11" x 7" pan.
  • Combine flour, baking powder, baking soda, salt, cinnamon & nutmeg. Set aside.
  • In a large bowl, beat the sugar, oil and eggs until well mixed. Stir in the All-Bran, orange peel and vanilla. Add the flour mixture, zucchini and nuts, mixing well. Spread evenly in prepared pan.
  • Bake @ 325* for 20-25 minutes (check for doneness with toothpick).
  • Cool completely and frost with you favorite cream cheese frosting! (I like to add 1/2-1 teaspoon grated orange peel to my cream cheese frosting for this cake).

ZUCCHINI BUNDT CAKE WITH ORANGE GLAZE RECIPE - (4.6/5)



Zucchini Bundt Cake with Orange Glaze Recipe - (4.6/5) image

Provided by á-10847

Number Of Ingredients 13

1 1/2 sticks unsalted butter, melted, plus more for pan
2 1/2 cups all-purpose flour, plus more for pan
2 1/2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon anise seeds
1/8 teaspoon ground cardamom, optional
Coarse salt
2 medium zucchini
3 large eggs
1 1/2 cups sugar
1/2 teaspoon grated orange zest, plus 1 tablespoon fresh orange juice
Orange glaze
Candied zucchini strips, optional

Steps:

  • Preheat oven to 325°F. Brush a 6-cup Bundt pan with butter, and dust with flour, tapping out excess. Whisk together flour, baking powder, spices, and 1 teaspoon salt. Grate 2 1/2 cups of zucchini on the large holes of a box grater, then squeeze dry in a clean kitchen towel or press in a ricer. Stir together eggs and sugar, then stir in melted butter, zucchini, and orange zest and juice. Stir in flour mixture. Transfer batter to pan. Bake until a toothpick inserted into the center comes out clean, about 1 hour (cake will rise quite a bit over the top of the pan but should not run over). Transfer pan to a wire rack, and let cake cool for 10 minutes. Run a paring knife around edges of cake to loosen, and turn out onto wire rack. Let cool for at least 30 minutes. Brush several layers of orange glaze evenly over cake, and garnish with candied zucchini before serving. Cook's Tip: Unglazed cake can be stored at room temperature, wrapped in plastic wrap, for up to 1 day, or frozen for up to 1 month.

ZUCCHINI BUNDT CAKE WITH ORANGE GLAZE



Zucchini Bundt Cake with Orange Glaze image

Just as it does in muffins and breads, shredded zucchini lends moistness to this cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Bundt Cake Recipes

Time 1h40m

Yield Makes one 8-inch cake

Number Of Ingredients 13

1 1/2 sticks unsalted butter, melted, plus more for pan
2 1/2 cups all-purpose flour, plus more for pan
2 1/2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon anise seeds
1/8 teaspoon ground cardamom (optional)
Coarse salt
2 medium zucchini (about 8 ounces each)
3 large eggs
1 1/2 cups sugar
1/2 teaspoon grated orange zest, plus 1 tablespoon fresh orange juice
Orange Glaze
Candied Zucchini Strips, optional

Steps:

  • Preheat oven to 325 degrees. Brush a 6-cup Bundt pan with butter, and dust with flour, tapping out excess. Whisk together flour, baking powder, spices, and 1 teaspoon salt.
  • Grate zucchini on the large holes of a box grater, then squeeze dry in a clean kitchen towel or press in a ricer. (You will need 2 1/2 cups.)
  • Stir together eggs and sugar, then stir in melted butter, zucchini, and orange zest and juice. Stir in flour mixture. Transfer batter to pan.
  • Bake until a toothpick inserted into the center comes out clean, about 1 hour (cake will rise quite a bit over the top of the pan but should not run over). Transfer pan to a wire rack, and let cake cool for 10 minutes. Run a paring knife around edges of cake to loosen, and turn out onto wire rack. Let cool for at least 30 minutes.
  • Brush several layers of orange glaze evenly over cake, and garnish with candied zucchini before serving.

YUMMY FRUIT PIZZA WITH ORANGE GLAZE



Yummy Fruit Pizza With Orange Glaze image

Make and share this Yummy Fruit Pizza With Orange Glaze recipe from Food.com.

Provided by Charlotte J

Categories     Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

1 (16 1/2 ounce) package Pillsbury sugar cookie dough or 1 (16 1/2 ounce) package sugar cookie mix
1 (8 ounce) package Philadelphia Cream Cheese
3/4 cup powdered sugar
fresh fruit, strawberries, bananas, blueberries, pineapples, maraschino cherries
1/2 cup fresh orange juice
1/4 cup fresh lemon juice
1/2 cup water
3/4 cup sugar
3 -4 tablespoons cornstarch

Steps:

  • Roll out cookie dough flat onto a prepared greased cookie sheet.
  • I used my 12 inch pizza stone.
  • Bake by instructions.
  • This is very good with a chewy texture.
  • Be sure not to over bake.
  • Mix in a mixer cream cheese and powdered sugar until fluffy.
  • Slice the assorted fruit while cookie is baking.
  • Allow cookie to cool then spread cream cheese over dough.
  • Arrange fruit over cream cheese.
  • Glaze:
  • Combine orange juice, lemon juice, sugar and corn starch in a sauce pan.
  • Cook on low until thickened.
  • Once sauce is thickened allow to cool completely before pouring over fruit pizza.
  • Serve right away if you have 8 hungry teenagers standing around.
  • Or refrigerate several hours before serving.

Nutrition Facts : Calories 490.5, Fat 22, SaturatedFat 9.3, Cholesterol 48.1, Sodium 331.6, Carbohydrate 70.2, Fiber 0.5, Sugar 43.9, Protein 4.7

ZUCCHINI FUDGE CAKE



Zucchini Fudge Cake image

Even those who don't care for zucchini will love it baked inside this luscious chocolaty cake.-Robert Keith, Rochester, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12-14 servings.

Number Of Ingredients 12

1 cup butter, softened
2-1/2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1/2 cup baking cocoa
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup buttermilk
3 cups shredded zucchini
3-1/2 cups prepared chocolate frosting

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk. Stir in zucchini. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Spread frosting between layers and over the top and sides of cake.

Nutrition Facts : Calories 672 calories, Fat 27g fat (12g saturated fat), Cholesterol 96mg cholesterol, Sodium 604mg sodium, Carbohydrate 102g carbohydrate (73g sugars, Fiber 2g fiber), Protein 6g protein.

Tips:

  • For a moist and flavorful cake, use freshly grated zucchini. Grating the zucchini helps release its moisture, which contributes to a tender crumb.
  • Don't overmix the batter. Overmixing can result in a tough, dense cake. Mix just until the ingredients are combined.
  • Bake the cake until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Overbaking can dry out the cake.
  • Allow the cake to cool completely before glazing. This will help the glaze set properly.
  • Garnish the cake with orange slices, orange zest, or chopped nuts for a festive touch.

Conclusion:

This fudgy orange zucchini cake with orange glaze is a delicious and moist treat that is perfect for any occasion. The combination of orange and zucchini flavors is unique and refreshing, and the orange glaze adds a touch of sweetness and tanginess. This cake is sure to be a hit with everyone who tries it!

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