Name: Orange Zucchini Cake
Ingredients: 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); 3 Tbsp soft butter; 3 oz soft cream cheese (I used reduced fat); 2 cups powdered sugar; dash salt; 2-3 tsp orange zest; 2 Tbsp fresh orange juice (approximately)

Ingredients

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
2–3 tsp orange zest
2 Tbsp fresh orange juice (approximately)

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Instructions

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.
For the frosting – Beat butter and cream cheese till smooth. Add powdered sugar, salt, zest, and enough orange juice to make a spreadable consistency.