If you're looking for a cake that's both unique and delicious, this zucchini orange and walnut cake is for you. Combining the moistness of zucchini with the zesty flavor of orange and the crunch of walnuts, this cake is a delicious treat that will impress your family and friends. Perfect for any occasion, it's a must-try recipe for zucchini cake lovers.
This isn't your grandma’s zucchini cake with cream cheese frosting or sugary glaze, as delicious as those are. This is a modern, elegant cake, baked to perfection and glazed with a delicate orange syrup that's out of this world. With the syrup, you can skip the icing altogether.
The cake is perfectly sweet and bursting with flavor. Thanks to the buttermilk, it's incredibly light, fluffy, and moist. This zucchini cake is sure to become a new favorite!
It’s what every cake should aspire to be like. (Learn here how to bake with buttermilk and also grab more recipes that use it).
I actually feel bad for other cakes when I eat this zucchini, orange, and walnut cake. Can you blame them for wanting to be THIS?
What gardener doesn't have extra zucchini? Or the vegetable lover who likes going to the Farmers Market and buying more than one can eat? I am one of those people who always has extra zucchini in the fridge, thinking about what I can do with it.
I decided to make cake this time because last week, I made zucchini fritters and the week before, zucchini and tomato soup. Before that, I made a delicious baked zucchini, tomato, and mozzarella casserole.
As you can see, I have a few recipes in my repertoire. Summer is short in Minnesota, and I have to take advantage of fresh vegetables and the Farmer's Market every week.
This beauty is baked in a 13x9 inch pan and makes a great healthy snack for your children when they come home from school or an awesome item to put in the picnic basket.
It also makes a great snack for you, the adults out there, who need a little 'pick me up' at work.
Expert Tip
Squeeze the zucchini really well. The cake is already moist, and if you do not squeeze the shredded zucchini very well, too much excess moisture makes the cake soggy. Not appetizing, if you ask me!
How To Serve
This Zucchini Orange and Walnut Cake is perfect on its own, but here are a few ways to elevate your experience:
- Serve warm with a scoop of vanilla ice cream.
- Dust with powdered sugar for an elegant touch.
- Pair with a cup of tea or coffee for a delightful afternoon treat.
More recipes to love
- Zucchini Feta Cheese Patties
- Cranberry Orange Banana Bread
- Romanian Garlic Green Beans Salad
- Fennel and Orange Salad
- No-bake Orange Mousse Cake
See you next time!
📖 Recipe
Zucchini Orange And Walnuts Cake
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.
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