Ingredients

The following ingredients have 12 Servings
  • 1/2 cup butter (softened)
  • 2 cups sugar
  • 3 eggs
  • 1 1/2 tsp vanilla extract
  • zest and juice of 1 orange (divided)
  • 1/2 cup milk
  • 3 tbsp oil
  • 9 tbsp baking cocoa
  • 2 1/2 cups flour
  • 2 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 cups peeled, shredded zucchini
  • 2 3/4 cup powdered sugar
  • 6 tbsp butter
  • 6 tbsp baking cocoa
  • 1 tbsp milk (approximately)
  • 1 tbsp orange juice (approximately)

Instruction

  • In the bowl of a stand mixer, beat butter and sugar until creamy.
  • Add in eggs, vanilla, and orange zest beating well after each addition.
  • Add in milk, oil, and baking cocoa.
  • In a separate bowl, combine flour, baking powder, baking soda, and salt.
  • Add flour to cocoa mixture gradually, beating well after each addition.
  • Gently fold in zucchini.
  • Spread batter into a well greased Bundt pan.
  • Bake at 350 degrees for 50-55 minutes, or until a cake tester comes out clean.
  • Cool completely on a wire rack.
  • For frosting, beat powdered sugar, butter, and cocoa.
  • Drizzle 1/2 tablespoons of orange juice and milk, alternately, until spreadable frosting consistency is achieved.
  • Spread over cooled cake.