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Zucchini Spice Cake With Orange Cream Cheese Frosting

Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
Makes 10 to 12 servings.
Category
Cakes and Frostings
Course
Desserts
Sources
The OFA Recipes for Every Season
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A great cake with hidden fruits and veggies to share with your kids!

Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1-1/4 cups brown sugar
1/4 cup honey
3/4 cup vegetable or canola oil
1/2 cup plain or vanilla yogurt
1-1/2 cups shredded zucchini
1 cup chopped walnuts
1/2 cup finely diced banana
1 teaspoon orange zest
Instructions

Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan.

In a bowl, combine flour, baking powder, spices, baking soda, and salt. Set aside.

In another bowl, beat eggs until light. Gradually beat in brown sugar and honey until mixture is light and fluffy. Slowly beat in oil. At low speed or with rubber spatula, stir in flour mixture alternately with yogurt. Lightly but thoroughly stir in zucchini, walnuts, banana, and orange zest.

Turn batter into prepared pan. Bake for 50 to 60 minutes. Cool for 10 minutes, then invert on rack and remove from pan. Cool completely. Spread with Cream Cheese Honey Glaze or dust with confectioners’ sugar.

Cream Cheese Honey Glaze

Ingredients
4 ounces cream cheese, softened
1-1/2 teaspoons orange juice
2 tablespoons honey
1 teaspoon orange zest
Instructions

In a bowl, beat cream cheese with orange juice. Gradually beat in honey. Blend in orange zest.

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The Old Farmer's Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's Almanac Editors

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Comments

Donna E. Frye (not verified)

5 years 2 months ago

Greetings! My sister is giving sugar up and I'm going to make this. 2 questions please. 1> How do I find the nutrition stuff for this? I'm sure its very low in sugar though. 2> Can I bake this in a bundt pan instead of a tube? Thank's Ya'll, Donna E. Frye