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Orange Zucchini Cake

Orange Zucchini Cake

Ingredients:

4 eggs

1 cup bran cereal

2 cups sugar

1 cup olive oil

2 tsp. orange extract

2 tsp. double strength vanilla

1 tblsp. ground cinnamon (or more in proportion to zucchini)

2 tsp. baking powder

1 tsp. baking soda

2 cups flour

1 cup (or more) chopped walnuts (coarseness to taste)

2 to 2½ cups grated zucchini (peel on, drained if necessary)

In a large mixing bowl, beat eggs for 3-5 minutes.  Do not let eggs sit too long.  Add bran cereal and mix to coat with egg.  Then add sugar and mix until well-blended.  Stir in oil, orange extract and vanilla.  Stir in cinnamon, baking soda, and baking powder.   Blend in flour until smooth.  Finally, blend in nuts and zucchini until covered with the batter.  Spread evenly in a greased 13x9-inch baking pan (note: more nuts and zucchini will increase the volume of the batter, and may require another pan).  Bake in preheated 350º oven for about 40 minutes or until toothpick inserted in center comes out clean.  Cool on rack in pan.  Spread with cream cheese frosting (below). 

Makes 12 servings.

Orange Cream Cheese Frosting

Ingredients:

16 oz. cream cheese

3 tblsp. softened butter

2 tblsp. orange juice concentrate

2 tsp. orange extract

3 cups powdered sugar

In medium bowl, beat cream cheese, butter, orange juice and orange peel until light and fluffy.  Gradually add sugar, mixing until fluffy and of spreading consistency.  If too thin, add more sugar. 

Blackberry Orange Cheesecake

Stout Cheesecake

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