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Orange Zucchini Cake |

Orange Zucchini Cake

  • Author: Laura


Units Scale
  • 3 eggs
  • 1 cup oil
  • 1 1/2 cups sugar
  • 1/4 cup frozen orange juice concentrate
  • 2 Tbsp orange zest
  • 2 1/2 cups grated zucchini
  • 1 tsp vanilla
  • 3 cups flour
  • 1/4 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup chopped nuts (optional, I didn’t use these)

Orange Cream Cheese Frosting

  • 3 Tbsp soft butter
  • 3 oz soft cream cheese (I used reduced fat)
  • 2 cups powdered sugar
  • dash salt
  • 23 tsp orange zest
  • 2 Tbsp fresh orange juice (approximately)


  1. Beat eggs, oil, sugar, orange juice, and zest till smooth. Stir in zucchini and vanilla, then dry ingredients. Pour into a large greased and floured Bundt pan. bake at 325 for about 50 minutes or till toothpick comes out clean. Let sit in pan 5-10 minutes, then remove to cooling rack. Cool and frost with orange cream cheese frosting.
  2. For the frosting – Beat butter and cream cheese till smooth. Add powdered sugar, salt, zest, and enough orange juice to make a spreadable consistency.
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