Orange And Zucchini Cake
A moist and flavorful orange and zucchini cake with warm spices, perfect for breakfast or dessert, appealing to those who enjoy fresh citrus and vegetable-based treats.
Ingredients
- 1 cup all-purpose flour ⓘ
- 1 teaspoon baking powder ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1/4 teaspoon salt ⓘ
- 1 teaspoon ground cinnamon ⓘ
- 1/2 teaspoon ground nutmeg ⓘ
- 3/4 cup sugar ⓘ
- 1/2 cup vegetable oil ⓘ
- 2 eggs
- 1/2 cup All-Bran cereal ⓘ
- 1 1/2 teaspoons grated orange peel ⓘ
- 1 teaspoon vanilla ⓘ
- 1 cup grated zucchini ⓘ
Instructions
- Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large mixing bowl, beat sugar, vegetable oil, and eggs until well combined.
- Stir in All-Bran cereal, grated orange peel, and vanilla extract.
- Add the flour mixture, grated zucchini, and nuts to the wet ingredients.
- Mix well until the batter is combined.
- Spread evenly in a greased 10 x 6 x 2-inch (1 1/2-quart) glass baking dish.
- Bake at 325°F (160°C) for 35 minutes or until a wooden pick inserted near the center comes out clean.
- Cool completely before spreading with Orange Cream Frosting.
Tips & Substitutions
To enhance the flavor of your Orange and Zucchini Cake, consider adding chopped walnuts or pecans for added crunch. If you don't have All-Bran cereal, you can substitute it with oat bran or even crushed bran flakes. Be sure to thoroughly wring out the grated zucchini to avoid excess moisture, ensuring a nice, fluffy texture. For a fun twist, try adding a pinch of cardamom along with the cinnamon.
Serving Suggestions
This Orange and Zucchini Cake is delightful on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive touch, serve it alongside a refreshing Pineapple Banana Shake. You can also add a light dusting of powdered sugar for extra sweetness, or top it with Orange Cream Frosting for a special occasion.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply pop a slice in the microwave for about 15-20 seconds or enjoy it cold, as the flavors become even richer over time.
Nutrition & Diet Analysis (per serving)
Each serving of Orange And Zucchini Cake contains roughly 206 calories, with 4g protein, 39g carbohydrates, and 6g fat. It is an excellent source of dietary fiber (31% of the Daily Value) and calcium (23% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1162mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, the cake may have a denser texture. To lighten it slightly, consider mixing half whole wheat and half all-purpose flour.
Is it necessary to frost the cake?
Frosting is optional for this cake. It is delicious on its own, but if you want to add a special touch, the Orange Cream Frosting complements the flavors beautifully. You can also serve it plain or with a sprinkle of powdered sugar.
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better after a day or two as the flavors meld together. You can bake it a day in advance, let it cool completely, and store it in an airtight container until you're ready to serve.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).