Zucchini Orange And Walnuts Cake

Zucchini Bread With Walnuts And Orange slices on a white plate.

4.67 from 6 votes

Zucchini Orange And Walnuts Cake

This Zucchini Orange and Walnut Cake combines moist zucchini, fragrant orange zest, and crunchy walnuts. The orange syrup glaze adds a tangy sweetness and a glossy finish, making it both delicious and visually appealing. Perfect for any occasion, this cake is a modern twist on a classic favorite.

Prep Time30

Cook Time45

Total Time1 15

Course: Sweet Breads, Muffins and Scones

Cuisine: American

Servings: slices

Calories: 348kcal

Author: Gabriela

Equipment

Ingredients

1 large zucchini about 1 lb
2 cups all purpose flour
¼ grated nutmeg
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup granulated sugar
3 large eggs
4 tablespoons unsalted butter melted and cooled
⅔ cup vegetable oil or sunflower oil
2 teaspoons vanilla
zest from 1 orange
¾ cup buttermilk
¼ cup walnuts chopped

Orange Syrup:

½ cup orange juice
¼ cup granulated sugar

Instructions

Preheat oven to 350F/180C.
Butter a 13x9 inch baking pan or line with parchment paper.
Use a food processor to shred zucchini or shred them with a grater.
Transfer zucchini to a clean kitchen towel and squeeze out as much moisture as possible.
In a medium bowl, mix flour, nutmeg, salt, baking soda, cinnamon. Set aside.
In a larger bowl, whisk eggs, sugar, butter, oil, vanilla, and orange zest.
Stir in zucchini and buttermilk.
Add the dry ingredients to the mixture and also the walnuts.
Spread batter evenly in prepared pan.
Bake the cake for 40 to 45 minutes or until golden brown, and a toothpick comes out clean.
Transfer pan to a metal rack to cool.

Brush the cake with the following syrup:

In a small saucepan, bring the orange juice and sugar to a boil over medium heat, stirring to dissolve sugar. Remove from heat. Let cool and brush the surface of the cake.

Notes

Storage: Keep it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

This cake freezes beautifully without the syrup. If you plan to freeze it, omit the syrup and add it when serving. Wrap the cake in plastic wrap, place it in a freezer-safe bag, and you can also freeze individual slices for up to three months.

Nutrition