Zucchini Chocolate Orange Cake

Indulge in the perfect blend of decadence and brightness with this Zucchini Chocolate Orange Cake, a moist and flavorful treat that’s as unique as it is delicious. This recipe combines rich cocoa with zesty orange flavors, enhanced by the subtle sweetness of grated zucchini for an irresistibly tender texture. Semi-sweet chocolate chips add indulgent bursts of richness, while the fresh orange zest and juice create a refreshing citrus twist. Perfect for gatherings or a weekday dessert, this versatile cake is easy to prepare in just over an hour. Serve it with a dusting of powdered sugar or a drizzle of orange glaze for a gorgeous finish. With keywords like "moist zucchini cake," "chocolate-orange dessert," and "easy baking recipes," this recipe is a must-try for anyone craving a unique yet crowd-pleasing homemade treat.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 12

Ingredients

• 2 cups all-purpose flour
• 0.5 cups unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 0.5 teaspoons salt
• 1.5 cups granulated sugar
• 1 tablespoon orange zest
• 2 large eggs
• 0.5 cups vegetable oil
• 0.5 cups plain yogurt
• 0.25 cups fresh orange juice
• 1 teaspoon vanilla extract
• 2 cups grated zucchini (packed)
• 0.75 cups semi-sweet chocolate chips

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until evenly combined.

Step 3

In a separate large bowl, beat the granulated sugar, orange zest, and eggs together until light and creamy. This should take about 2 minutes.

Step 4

Add the vegetable oil, plain yogurt, orange juice, and vanilla extract to the sugar mixture. Whisk until smooth and fully combined.

Step 5

Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or hand mixer on low speed until just combined. Be careful not to overmix.

Step 6

Fold the grated zucchini into the batter, ensuring it is evenly distributed. The batter might appear thick but will loosen as the zucchini releases moisture during baking.

Step 7

Fold in the semi-sweet chocolate chips, saving a few to sprinkle on top if desired.

Step 8

Pour the batter into the prepared baking pan and spread it out evenly. Sprinkle the reserved chocolate chips on top if using.

Step 9

Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center of the cake comes out with a few moist crumbs. Avoid overbaking, as this can dry out the cake.

Step 10

Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer the cake to a cooling rack to cool completely before serving.

Step 11

Serve plain or with a dollop of whipped cream, a drizzle of orange glaze, or a dusting of powdered sugar. Enjoy!

Nutrition Facts

Serving size	(1715.0g)

Amount per serving	% Daily Value*
Calories	4158.7

Total Fat 171.0g	0%
Saturated Fat 50.8g	0%
Polyunsaturated Fat 67.3g
Cholesterol 379.4mg	0%
Sodium 3616.9mg	0%
Total Carbohydrate 680.4g	0%
Dietary Fiber 64.4g	0%
Total Sugars 397.1g
Protein 82.9g	0%

Vitamin D 140.8IU	0%
Calcium 555.9mg	0%
Iron 37.0mg	0%
Potassium 3946.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.5%

Protein: 7.2%

Carbs: 59.3%