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Retro recipe for orange zucchini cake with orange-cream cheese frosting, plus a bonus recipe variation

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Recipe for orange zucchini cake & with orange-cream cheese frosting (1982)

You can always pick out a home-baked cake. The flavor, texture, and aroma will give it away as a dessert made with lots of care and imagination.

The cake here could win blue ribbons for every count. Orange zucchini cake is unusual in the ingredients it uses, and may well be the most delectable and rewarding cake recipe you’ll ever try.

The shredded, unpared zucchini, combined with the flecks of orange-gold citrus rind gives a lovely, confetti-like appearance to this dessert.

Serve as a dessert for family or company with hot tea or coffee flavored with a paper-slim orange slice, or as after-school snacks with tumblers of healthful fresh orange juice.

Kellogg’s Orange Zucchini Cake recipe

Kellogg's Orange zucchini cake (1982)

Kellogg's Orange zucchini cake (1982)

Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 35 minutes
Additional Time: 1 hour
Total Time: 1 hour 55 minutes

Ingredients

  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 3/4 cup sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1/2 cup All Bran cereal
  • 1-1/2 tsp. grated orange peel
  • 1 tsp. vanilla
  • 1 cup grated zucchini
  • 1/2 cup chopped nuts

Instructions

Combine flour, baking powder, soda, salt, cinnamon and nutmeg. Set aside.

In large bowl, beat sugar, oil, eggs until well combined. Stir in cereal, peel, vanilla.

Add flour mixture, zucchini and nuts.

Mix well. Spread evenly in greased 10 x 6 x 2 inch (1-1/2 quart) glass baking dish.

Bake at 325 degrees for 35 minutes, or until wooden pick inserted near center comes out clean, cool completely.

Spread with orange-cream cheese frosting.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 224 Total Fat: 13g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 31mg Sodium: 176mg Carbohydrates: 25g Fiber: 2g Sugar: 14g Protein: 4g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
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Orange-cream cheese frosting (1982)

Orange-cream cheese frosting (1982)

Yield: Covers 1 cake
Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients

  • Orange cream cheese frosting
  • 1 package (3 ounces) cream cheese, softened
  • 1 tablespoon margarine or butter, softened
  • 1/2 teaspoon grated orange peel
  • 1 and 1/2 cup sifted confectioners' sugar (10x)
  • Milk, if needed

Instructions

In small mixing bowl, beat cream cheese, margarine and orange peel until light and fluffy.

Gradually add sugar, beating until fluffy and of spreading consistency.

If mixture is too thick, add 1 to 2 teaspoons milk.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 87 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 11mg Sodium: 46mg Carbohydrates: 9g Fiber: 0g Sugar: 7g Protein: 1g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

Retro recipe for orange zucchini cake with orange-cream cheese frosting, plus a bonus recipe variation

Try these 3 prize-winning orange cake recipes (1964)


Orange zucchini cake recipe from 1977

This cake recipe adds fresh orange juice, grated fresh orange rind and zucchini, the sweet, nutty-tasting squash, to its batter.

The zucchini contributes a certain moistness, texture and color that makes this cake a pleasure to eat, and a delight to the eye.

A sweet, and delicate white sugar glaze and crown of slivered orange rind and shredded zucchini grace this home-baked creation with a festive air.

Orange zucchini cake (1977)

Orange zucchini cake (1977)

Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Additional Time: 1 hour
Total Time: 2 hours 25 minutes

Instructions

In large mixing bowl, cream butter, orange rind, cinnamon, nutmeg, cloves and brown sugar until light and fluffy.

Beat in eggs, one at a time.

Sift together flour, baking powder and salt; blend into creamed mixture alternately with orange juice. Stir in zucchini.

Turn into a greased 10-inch tube pan. Bake in 350 degree F. oven 55 to 65 minutes, or until cake tester inserted in cake comes out clean.

Cool 10 minutes, remove from pan and cool completely.

Spread top with White Glaze (recipe below) and garnish, if desired, with slivered orange rind and shredded zucchini.

Notes

For white glaze: Combine 1-1/2 cups sifted confectioners’ sugar, 1 tablespoon softened butter or margarine, 1/2 teaspoon vanilla and 2 to 3 tablespoons milk. Beat all ingredients in bowl until smooth.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 397 Total Fat: 17g Saturated Fat: 10g Trans Fat: 1g Unsaturated Fat: 6g Cholesterol: 103mg Sodium: 982mg Carbohydrates: 56g Fiber: 1g Sugar: 31g Protein: 6g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

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