Orange Zucchini Cake
Votes: 2
Time: 1 hour 10 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
A bountiful zucchini harvest is a great opportunity to experiment with it in the kitchen. After trying all sorts of zucchini stews, soups, and appetizers, why not bake a truly authentic zucchini pie? Knead the dough and add grated zucchini and orange zest, which will impart a delightful aroma. If desired, you can also add chocolate chips to the dough. The pie turns out very moist, tender, and delicious. Serve it with a cup of tea or coffee.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 tbsp. coarsely grated zucchini
- 0.5 cups vegetable oil
- 2 large eggs
- 1 cup of sugar
- 2 tsp finely grated orange zest
- 1 tsp vanilla extract
- 1.5 cups premium flour
- 1 teaspoon baking powder
- 1/4 teaspoon of baking soda
- 1/4 teaspoon salt
- 0.5 cup milk or dark chocolate granules
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Recipes with similar ingredients: premium flour, milk chocolate, dark chocolate, chocolate chips (granules), eggs, vanilla extract, Orange zest, zucchini
Cooking the dish according to the recipe:
- Preheat oven to 170°C. Grease a 22 x 12 cm baking pan and line it with baking paper, making sure the paper also covers the sides of the pan.
- In a large bowl, whisk together the vegetable oil, eggs, sugar, zest and vanilla extract.
In another bowl, sift together the flour, baking powder, baking soda, and salt. Stir in the zucchini until evenly coated, then fold everything into the liquid mixture. Stir. Stir in the chocolate chips (if using) and transfer the batter to the prepared pan. - Bake the cake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake completely in the pan, then unmold and slice. The pie can be stored, tightly wrapped, for 3 days, or in the freezer for 3 months..
Author of the recipe - Anna Olson is a pastry chef and television host.
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