Introduction
Easy Orange Zucchini Cake is a delightful and moist treat that combines the subtle sweetness of zucchini with the bright, citrusy flavor of orange. Perfect for dessert or an afternoon snack, this cake is sure to impress family and friends. Not only is it delicious, but it’s also a great way to sneak in some vegetables while indulging in a sweet dish!
Detailed Ingredients with measures
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup grated zucchini
1 tablespoon orange zest
¼ cup freshly squeezed orange juice
½ cup sour cream
For the Orange Glaze:
1 cup powdered sugar
2 tablespoons freshly squeezed orange juice
1 tablespoon orange zest for garnish
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cooking Time: 50-60 minutes
Total Time: 1 hour 15 minutes
Yield: 10 servings
Directions
Begin by preheating your oven to 350°F (175°C) and greasing a 9×5-inch loaf pan for your cake.
Next, in a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. Add in the large eggs one at a time, ensuring to beat well after each addition, and stir in the vanilla extract.
Gradually incorporate the dry ingredient mixture into the wet ingredients by mixing just until combined. Be careful not to overmix.
Now it’s time to fold in the grated zucchini, orange zest, freshly squeezed orange juice, and sour cream until everything is evenly distributed in the batter.
Pour the prepared batter into the greased loaf pan and smooth out the top using a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Once baked, allow the cake to cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.
For the glaze, whisk together the powdered sugar and freshly squeezed orange juice until smooth. Drizzle this delightful glaze over the cooled cake and garnish with additional orange zest for a pop of color and flavor.
Enjoy!
Serve your Easy Orange Zucchini Cake warmly or at room temperature, and enjoy the wonderful blend of flavors that will surely satisfy your sweet tooth!
Detailed Directions and Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C). Prepare your 9×5-inch loaf pan by greasing it to prevent sticking.
Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
Cream Butter and Sugar
In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy.
Add Eggs
Incorporate the eggs into the butter and sugar mixture, one at a time, beating well after each addition to ensure they are fully integrated.
Add Vanilla
Stir in the vanilla extract to the mixture, ensuring it’s evenly distributed.
Combine Wet and Dry Ingredients
Gradually add the dry ingredients you previously mixed into the wet ingredients. Mix just until combined—do not over-mix.
Fold in Remaining Ingredients
Gently fold in the grated zucchini, orange zest, freshly squeezed orange juice, and sour cream until everything is evenly distributed throughout the batter.
Transfer to Loaf Pan
Pour the batter into the prepared loaf pan and use a spatula to smooth out the top.
Bake the Cake
Place the loaf pan in the preheated oven. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake
Once baking is complete, allow the cake to cool in the pan for 10 minutes. Then, carefully transfer the cake to a wire rack to cool completely.
Prepare the Orange Glaze
In a small bowl, whisk together the powdered sugar and freshly squeezed orange juice until the mixture is smooth and pourable.
Glaze the Cake
Once the cake has cooled completely, drizzle the orange glaze over the top. Garnish with additional orange zest for a finishing touch.
Notes
Storage
Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Serving Suggestions
This cake pairs beautifully with fresh whipped cream or a scoop of vanilla ice cream for dessert.
Zucchini Preparation
Ensure you grate the zucchini finely and squeeze out any excess moisture to avoid a soggy cake.
Orange Zest
For the best flavor, use fresh oranges to obtain the zest and juice rather than bottled alternatives.
Cook techniques
Measuring Flour Correctly
Ensure you spoon the flour into the measuring cup and level it off with a knife for accurate measurement.
Softening Butter
Leave the butter at room temperature for about 30 minutes before using or microwave it for 10-15 seconds to soften.
Whisking Dry Ingredients
Combine the flour, baking powder, baking soda, and salt in a medium bowl, whisking to aerate and evenly distribute.
Creaming Butter and Sugar
Beat the softened butter and sugar together until light and fluffy, which incorporates air for a lighter texture.
Incorporating Eggs
Add eggs one at a time to the creamed mixture, ensuring each one is fully incorporated before adding the next.
Folding Ingredients
Gently fold in the grated zucchini, orange zest, orange juice, and sour cream to avoid deflating the batter.
Baking the Cake
Pour the batter into the prepared pan and bake in the preheated oven until a toothpick inserted in the center comes out clean.
Cooling the Cake
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely, preventing sogginess.
Making the Glaze
Whisk together powdered sugar and orange juice until smooth, adjusting the consistency as needed.
FAQ
Can I use whole wheat flour instead of all-purpose flour?
Yes, but it may alter the texture and density of the cake.
How do I store leftover zucchini cake?
Store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I substitute the sour cream?
Yes, you can use plain yogurt or buttermilk as a substitute for sour cream.
Is it necessary to squeeze the orange juice fresh?
While it’s not necessary, using freshly squeezed orange juice enhances the flavor.
Can I add nuts or chocolate chips to the batter?
Yes, feel free to add nuts or mini chocolate chips for extra texture and flavor.
How can I tell when the cake is done baking?
Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
Can I freeze the cake?
Yes, you can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil.
How long does it take to cool completely?
The cake usually takes about an hour to cool completely on a wire rack.
Conclusion
The Easy Orange Zucchini Cake is a delightful treat that harmoniously combines the flavors of fresh zucchini and vibrant orange. Its moist texture complemented by the sweet orange glaze makes it a perfect dessert or snack. This cake is not only simple to make but also a wonderful way to incorporate vegetables into your diet, showcasing that healthy options can be delicious.
More recipes suggestions and combination
Carrot Orange Cake
Combine grated carrots and orange juice for a refreshing twist on classic carrot cake.
Zucchini Lemon Bread
Swap the orange zest and juice for lemon to create a zesty zucchini bread.
Glazed Orange Muffins
Make individual muffins using the same batter, topped with a citrus glaze for a portable treat.
Chocolate Chip Zucchini Bread
Add chocolate chips to the zucchini batter for a decadent twist on the original recipe.
Spiced Orange Zucchini Cake
Incorporate spices like cinnamon and nutmeg for a warm, spiced variation of the cake.
Orange Almond Cake
Add almond flour to the batter for a nutty flavor that pairs wonderfully with orange.
