Orange Zucchini Cake
A moist, flavorful orange zucchini cake with warm spices and crunchy nuts, perfect for teatime, brunch, or a light dessert for those who enjoy fresh, fruity baked goods.
Ingredients
- 1 cup flour
- 1 teaspoon baking powder ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1/4 teaspoon salt ⓘ
- 1 teaspoon cinnamon ⓘ
- 1/2 teaspoon nutmeg ⓘ
- 1/2 cup All-Bran ⓘ
- 1/2 cup vegetable oil ⓘ
- 2 eggs ⓘ
- 1 1/2 teaspoons orange peel ⓘ
- 3/4 cup sugar ⓘ
- 1 teaspoon vanilla extract ⓘ
- 1 cup grated zucchini ⓘ
- 1/2 cup chopped nuts ⓘ
Instructions
- Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
- In a large bowl, beat sugar, vegetable oil, and eggs until well mixed.
- Stir in cereal, orange peel, and vanilla extract.
- Add the flour mixture, grated zucchini, and chopped nuts; mix well.
- Spread the batter evenly in a greased baking dish.
- Bake until a toothpick inserted into the center comes out clean, about 30 minutes.
- Cool the cake completely, then spread with Orange Cream Cheese Frosting.
Tips & Substitutions
For a lighter texture, you can substitute half of the oil with unsweetened applesauce. If you don't have All-Bran, try using another high-fiber cereal. To enhance the orange flavor, consider adding a few drops of orange extract. Ensure your zucchini is well-drained to avoid a soggy cake. This recipe is similar to American recipes that feature moist cakes, like the Crescent Cream Bars.
Serving Suggestions
Serve this delicious cake as a delightful dessert or a sweet breakfast treat. It pairs beautifully with a cup of tea or coffee. For an extra indulgence, consider topping it with Orange Cream Cheese Frosting or a scoop of Hawaiian Delight Ice Cream for a refreshing contrast. It also complements savory dishes like a fresh salad.
Storage & Reheating
Store leftover Orange Zucchini Cake 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 slice a piece and microwave for 10-15 seconds for a warm treat. Be careful not to overheat it, as it can dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Zucchini Cake contains roughly 253 calories, with 4g protein, 34g carbohydrates, and 12g fat. It is an excellent source of vitamin C (25% of the Daily Value). Note that it is relatively high in sodium, at 1051mg per serving (46% 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 regular flour?
Yes, you can use whole wheat flour, but it may affect the texture, making the cake denser. If you prefer a lighter cake, consider using a combination of all-purpose and whole wheat flour.
What can I substitute for eggs in this recipe?
You can substitute each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). This will help maintain moisture and binding in the cake.
Is it necessary to peel the zucchini before grating?
No, you do not need to peel the zucchini. The skin adds color and nutrients. Just make sure to wash it well before grating. If using larger zucchini, remove any large seeds.
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).