Orange Poppy Seed Zucchini Cake
Description
Orange zest gives this moist orange poppy seed zucchini cake recipe a burst of citrus flavor, while dried fruit and poppy seeds add sweetness and texture.
Ingredients
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1 serving cooking spray
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3 cups all-purpose flour
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2 teaspoons ground cinnamon
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1 teaspoon baking soda
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1 teaspoon salt
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1/4 teaspoon baking powder
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1/4 teaspoon ground cloves
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground ginger
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3 eggs
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1 1/2 cups white sugar
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1/2 cup brown sugar
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1 cup vegetable oil
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1 orange, zested
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2 cups grated zucchini
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1 cup mixed dried fruit
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1/4 cup poppy seeds
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1 cup confectioners' sugar
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1/4 cup orange juice
Directions
1
Preheat the oven to 325 degrees F (165 degrees C). Coat an 8x12-inch baking pan with cooking spray.
2
Whisk flour, cinnamon, baking soda, salt, baking powder, cloves, nutmeg, and ginger together in a bowl; set aside.
3
Beat eggs in a large bowl with an electric mixer until smooth; beat in white sugar and brown sugar until incorporated. Mix in vegetable oil; gradually beat in flour mixture until batter is smooth. Stir in orange zest; fold in zucchini, dried fruit, and poppy seeds. Pour batter into the prepared pan.
4
Bake in the preheated oven until a toothpick inserted into center comes out clean, 45 to 55 minutes. Cool in the pan, about 10 minutes.
5
Mix confectioners' sugar and orange juice together in a small bowl; set glaze aside.
6
Prick cake all over with a fork; drizzle glaze on top. Cool cake completely before serving, about 30 minutes.