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Fran’s Orange Scented Chocolate Zucchini Cake

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This moist cake is not too sweet and has enticing highlights of chocolate and orange. A welcome change from ordinary zucchini bread or carrot cake. My cooking partner Fran’s husband loved this from his first bite!

  • 2 cups sifted unbleached all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/3 cup unsweetened cocoa
  • 1 3/4 cups sugar
  • 1/2 cup vegetable oil
  • 2 tsp freshly grated orange zest
  • 1 whole egg, slightly beaten
  • 3 egg whites, slightly beaten
  • 2 cups finely shredded, unpeeled zucchini
  • 1/3 cup buttermilk
  • 1 tsp vanilla
  • 1/2 cup chocolate chips
Garnish:
  • Sifted powdered sugar
  • Preheat oven to 350° F. Lightly grease and flour a round 10-inch springform baking pan.

    Sift together the flour, baking powder, baking soda, salt, cinnamon, and cocoa two times. In a large separate bowl, combine the sugar, oil, and orange zest, mixing well. Add the whole egg and egg whites, one at a time, mixing well after each addition. Stir in the zucchini. Combine the buttermilk and vanilla in a separate cup.

    Add the dry ingredients to the zucchini mixture alternating with the buttermilk and vanilla, a third at a time, mixing well after each addition. Stir in the chocolate chips until just combined. Pour into prepared pan and bake 30 to 35 minutes, or until a wooden pick inserted in center comes out clean.

    Let the cake cool on a wire rack for about 20 minutes, then run a knife around the edge of the springform pan, between the pan and the cake. Remove the sides of the pan. When the cake is completely cool, sprinkle with confectioners' sugar. 

    Serves 8 to 10

     

     

    Find more great garden-inspired recipes in Renee's Cookbooks

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    Preheat oven to 350° F. Lightly grease and flour a round 10-inch springform baking pan.

    Sift together the flour, baking powder, baking soda, salt, cinnamon, and cocoa two times. In a large separate bowl, combine the sugar, oil, and orange zest, mixing well. Add the whole egg and egg whites, one at a time, mixing well after each addition. Stir in the zucchini. Combine the buttermilk and vanilla in a separate cup.

    Add the dry ingredients to the zucchini mixture alternating with the buttermilk and vanilla, a third at a time, mixing well after each addition. Stir in the chocolate chips until just combined. Pour into prepared pan and bake 30 to 35 minutes, or until a wooden pick inserted in center comes out clean.

    Let the cake cool on a wire rack for about 20 minutes, then run a knife around the edge of the springform pan, between the pan and the cake. Remove the sides of the pan. When the cake is completely cool, sprinkle with confectioners' sugar. 

    Serves 8 to 10

     

     

    Find more great garden-inspired recipes in Renee's Cookbooks

    To purchase Renee's Garden Seeds, click here

    View Recipe Archive