This recipe for Chocolate Zucchini Cake with Orange Glaze is courtesy of Green Mountain at Fox Run, Vermont, and uses up summer bounty of squash. Don't limit yourself to this treat in the warmer months, however. It can be enjoyed at the holiday table as well.
Ingredients
Cake Ingredients
1 ¼cupsall-purpose flour
1cupSplenda Sugar Blend (or granulated sugar)
¼cupunsweetened cocoa powder
1teaspoonbaking powder (low sodium)
½teaspoonsoda
½teaspoonFine Pink Salt
½teaspooncinnamon
2eggs
⅓cupcanola oil
½cupplain non-fat Greek yogurt
1teaspoonpure vanilla extract
2teaspoonsgrated orange peel
1 ½cupsgrated zucchini
Orange Glaze Ingredients
½cupConfectioners Sugar -or- Swerve No Carb Sweetener
1tablespoonmelted butter
2tablespoonsorange juice
½teaspoongrated orange peel
Instructions
Heat oven to 350 degrees. Lightly grease an 8×8” cake pan or 8” round spring form pan or a loaf pan.
In medium mixing bowl, sift together flour, sugar, cocoa, baking powder, soda, salt and cinnamon.
In large mixing bowl, beat eggs and stir in canola oil.
Beat dry ingredients into egg mixture alternately with yogurt.
Stir in vanilla, orange peel and zucchini.
Pour batter in baking pan and bake 50 to 60 minutes or until toothpick inserted in the middle comes out clean.
Cool.
Make glaze. Mix together powdered sugar and butter. Stir in orange juice and grated peel. Drizzle glaze over cake.
Spa Index Kitchen Notes
While it’s great on its own, zucchini also provides wonderful texture and moistness when added to cakes and breads.
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