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On Memorial Day, I shared with you my recipe for a The Best Ever Chocolate Zucchini Cake and the mistake I made that turned out to be a good thing. I promised to share with you what I did with the rest of the zucchini that I had left over.
This is it! I had a lot of oranges in the house because Maddy and Lindsey had both gotten some in produce coop boxes and brought them over. I used a Cara Cara orange in this recipe. I used to think that Cara Cara oranges were just a type of blood orange. I have discovered that I was incorrect in thinking that. Blood Oranges and Cara Cara have different "parentage", if you will and the Blood Orange is not as sweet as the Cara Cara. The Blood Orange has a slight raspberry flavor to it. The Cara Cara oranges are sweet and juicy! I used that reddish juice and the zest in this Zucchini Orange Bundt Cake. Yup! Time to pull out that bundt pan again! Our weather has stayed so nice this year that I am able to bake longer than usual!
The flavor of this Bundt cake was vanilla with the slight orange hint coming through. The zucchini added moisture and texture to the cake. The cake was light and soft and the color was quite beautiful, with its golden color and green and orange flecks.
I decided a cream cheese soft frosting would set off the tenderness of the cake nicely. Here is the recipe:
If you try both the Chocolate Zucchini Cake, and this Zucchini Orange Cake, drop me a line and let me know which you liked the best! I have my favorite, but I won't tell right now! Check our Instagram in a few days to find out.
Creators of Hot Cocoa Bombs! (copyrighted)
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here!