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Orange Poppy Seed Zucchini Cake
Orange Poppy Seed Zucchini Cake
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
105 minutes
Zesty orange, sweet dried fruit, and poppy seeds elevate this moist zucchini cake with vibrant flavors and textures.
Ingredients:
  • 1 serving cooking spray
  • 3 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 0.25 teaspoon baking powder
  • 0.25 teaspoon ground cloves
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon ground ginger
  • 3 eggs
  • 1.5 cups white sugar
  • 0.5 cup brown sugar
  • 1 cup vegetable oil
  • 1 orange, zested
  • 2 cups grated zucchini
  • 1 cup mixed dried fruit
  • 0.25 cup poppy seeds
  • 1 cup confectioners' sugar
  • 0.25 cup orange juice
Instructions:
  • Preheat your oven to a toasty 325 degrees F (165 degrees C) and generously coat an 8x12-inch loaf pan with cooking spray.
  • Combine the flour, cinnamon, baking soda, salt, baking powder, cloves, nutmeg, and ginger in a bowl, stirring until well mixed.
  • In a large bowl, use an electric mixer to whip eggs until smooth. Add white sugar and brown sugar, then beat until mixed. Pour in vegetable oil and blend. Slowly beat in flour mixture until batter is smooth. Mix in orange zest, then gently fold in zucchini, dried fruit, and poppy seeds.
  • Gently transfer the batter into the pan that has been greased and lined with parchment paper.
  • Bake in the preheated oven for 45-55 minutes until a toothpick inserted in the center comes out clean. Let it cool in the pan for about 10 minutes.
  • Combine confectioners' sugar and orange juice in a small bowl to create a flavorful glaze.
  • Poke cake all over with a fork, then generously drizzle with glaze. Allow the cake to cool fully for about 30 minutes before serving.