Description
Aromas of orange zest and cinnamon give this cake wonderdul flavor. And thank you, zucchini, for keeping the cake moist! This is a "makeover" recipe, making it healthier than a traditional recipe. Be sure to use the "lighter" as listed to keep it healthy, though.
Ingredients
- Unbleached Flour
- Sugar
- Unsweetened Cocoa Powder
- Baking Powder
- Orange Peel
- Baking Soda
- Ground Cinnamon
- Salt
- Eggs
- Egg Whites
- 2% Buttermilk
- Unsweetened Applesauce
- Vanilla Extract
- Zucchini
- Walnuts
- Chocolate Chips
- Canola Oil
Instructions
- To make the cake: preheat the oven to 350^f
- Generously coat a bundt pan with nonstick spray
- In a medium bowl, whisk together the flour, sugar, cocoa, baking powder, orange peel, baking soda, cinnamon, and salt
- Set aside
- In a large bowl, using an electric mixer set on high speed, beat the eggsand egg whites for 2 minutes, or until frothy and thickened
- Add the buttermilk, applesauce, and vanilla extract
- Beat just until blended
- Gradually beat in half of the flour mixture
- Beat in the remaining flour mixture
- Stir in the zucchini and walnuts
- Scrape into the preapared pan
- Bake for 45 to 50 minutes, or until a wooden pick inserted in the center comes out clean
- Cool in the pann on a rack for 15 minutes
- Loosen the edges of the cake by gently inserting a thin rubber spatula or knife around the sides and center
- Invert the cake onto the rack to cool completely
- To make the glaze: in a small microwaveable cup, combine the chocolate chips and oil
- Cook in the microwave on high for 30 seconds and stir
- Repeat just until the chocolate can be stirred into a smooth glaze
- Drizzle the warm glaze over the cooled cake