Orange Zucchini Cake with Orange Frosting

Jennifer

says:

I was looking for a zucchini bread recipe, but when I saw you posted this recipe on Instagram I just had to make it immediately. It’s an absolutely delicious, relatively healthy, different way to use up some zucchini. The inly changes I made were lowering the honey to 1/3 cup and adding cinnamon, nutmeg, and ginger since I used a vanilla flavored yogurt

Amazing! SO happy you made it right away and that it came out great 🙂 Those additions sound lovely!

Beth

says:

Just wondering what I could swap for a nut free version. Chickpea? Cassava? Thanks love it…I’ll comment if I try with either how it comes out!

I haven’t tested any other flours and I’m not sure anything else would yield a great texture. But let me know what you end up trying!

Marisabel

says:

I saw this recipe and was eager to male it right away because it looked so delicious and pretty. I didn’t have all the exact ingredients so I made a few modifications and the cake still turned out AWESOME!!! The cake is so so so delicious, light and I love that it has zuchinni in it. It is perfect for breakfast or as a snack and it was SO easy to make!

Here are the modifications I did with what I had at home:
-Plain siggis yogurt instead of the ginger orange one
-Skipped the almond extract and substituted with more vanilla extract
-Used clementine zest instead of orange zest for the frosting.

Like I said, it turned out incredible, if you sre thinking about making this, you definitely should! You won’t regret it

Those are all excellent substitutions! I’m SO happy it turned out perfect. Thank you so much for your sweet review, Marisabel!

Bonnie

says:

So light and fresh! I skipped the frosting as I didn’t have powdered sugar, but so good regardless!

It’s really uplifting and light! Because I didn’t have powdered sugar, I skipped the icing, but it was still delicious! The more articles I read, the better.

Alicia B

says:

What a dream this is! Super moist and that refreshing orange flavor is everything. My supermarket didn’t have that type of Siggi’s so I used Siggi’s vanilla, also used AP flour instead of oat flour. So so yummy!!!

I’m so glad you made it and loved it, Alicia!! Siggi’s vanilla is a great sub 🙂

Rebecca

says:

This looks delicious!!! My local stores do not have the orange and ginger siggis. Can I use vanilla yogurt and mix in some orange extract and dried ginger? Or fresh ginger? Or any other suggestions? If so, how much would you recommend that I use? Thanks!!

Hi! Vanilla yogurt’s a great sub. Feel free to add just a touch of dried ginger (around 1/4 – 1/2 teaspoon so that it doesn’t overpower the other flavors!)

Kayoko

says:

Great recipe. Frosting tastes amazing. Used Fage 0% yogurt instead and came out fine. Could use much more salt in my opinion. Next time will do 1/2 tsp maybe even 1 tsp. Ended up needing more like 40-45 min in oven.

Roselyn

replied:

Girl- I love ur recipes + this cake was out of this world!! Such great, bright, yummy flavor 😉
Baked 35 mins & knife test was clean but when it cooled it sank in the middle 🙁 could’ve been heavy handed w my oj or did I need to add more bake time w a glass 8×8? We ate the outside pieces & I threw out the middle soggy/undercooked part. Still delicious though and I will make again- I WILL master this lol
- Hi! So strange that it sank, sorry to hear that! If the tester came out clean it shouldn’t have… Did you measure out the OJ?

Connie

says:

Could you make this as muffins? Thanks!

I haven’t tested it but I don’t see why not!

Rebecca

says:

This cake is delicious! My husband also loved it! My local stores do not stock the orange ginger Siggis, so I used a vanilla greek yogurt and added 1 tsp of orange zest and 1 tsp of dried ginger (although I later realized you had recommended 1/4-1/2 tsp of ginger-whoops! But it didn’t overpower the flavors).I found that it needed more baking time, but I had added in a few TBS extra of orange juice, so that may be why. We will definitely make this again! Thank you!

Jessika

says:

I will be making this again and again. A seriously delicious and light cake!! Thanks so much for a wonderful recipe.

Jessika

replied:

Should note that I added almond extract to the frosting, too, and it was amazing! My 9-year-old daughter said “best frosting EVER!!!” 🙂
- Omg LOVE THAT!! So happy you both enjoyed it so much ❤️

Julie

says:

This cake is delicious! Love the bright flavor of the orange and sweetness from the honey. The texture is perfect, moist but not gooey like some gluten free recipes. I will definitely be making this again and have shared the recipe with several friends who are gluten free! Thanks for the amazing recipe Monique!

Trish

says:

This cake is absolute perfection! I made it for friends who were visiting and don’t think I’ve ever received more compliments. Like other reviewers, I could not find the orange-ginger Siggi’s, so I used vanilla and added a dash of powdered ginger. This cake rises beautifully and is light and so flavorful. Thank you for yet another fantastic gluten-free recipe-I am making it again this weekend!

Liz

says:

So delicious!!! I realized too late that I was out of ginger so subbed allspice. It was still amazing and took 30 minutes on the dot. My husband and I especially loved the icing! Cannot wait to make it again! Thank you for the recipe

Naomi

says:

I made this into muffins. It made 18 perfect small muffins in my silicon muffin tin. baked for only 20 mins. I did the chocolate chips and added cocoa powder to the frosting.

Chantal

says:

I’ve made this three times in the past two weeks. I’ve tried with lemon too, I don’t even need to add the honey for sweetness it is so good! Where I am in Canada we don’t have Siggis but I’ve used a mandarin flavoured yogurt or lemon yogurt and it’s worked well. My dog has also been caught on the counter eating so dog approved

Laurie

says:

This turned out terrible! Texture was gooey, flavor was lacking. Maybe cause I baked in a bread pan? Such a shame to waste all those ingredients and time 🙁 I also thought it was odd there was no oils?

Hi, Laurie. That’s definitely because you baked it in a bread pan, which makes a taller & thicker cake that won’t bake up the same. I’d recommend sticking to the recipe next time.

Christina

says:

So delicious!! It really is true, You need to make sure the cake is cooled before putting the frosting on! It looked so good and I got impatient and wanted to try it so I put the frosting before it was cool and the butter melted! I did not make that mistake the next time I made it and yummmmm!

Yes, cooling is essential! But glad it was still delicious haha 🙂

Kirsten

says:

If you sub out 1/2 cup of almond flour for 1/2 cup of dark cocoa powder and add chopped dark chocolate, this makes a delicious chocolate orange bread loaf.. you’re welcome 😊

Marci

says:

I would love to bring this to work. Any advice on how to double it?

Hello! It should be fine to bake it in a 9×13 inch baking pan, simply doubling all the ingredients. Let me know how it goes!

Linda R

says:

I made this. Was not able to find that flavour of yogurt so I used plain and added a little ground ginger. It was a hit! So moist and tasty!

Great idea!! SO happy it turned out delicious 🙂

Lindsey

says:

Full disclosure: I did not make the icing (I had a whipped cream cheese icing leftover from another recipe that I used, so this is a review of the cake).

This cake is AMAZING! It is so moist and flavorful. Even without the orange ginger yogurt (I couldn’t find it so I subbed Siggi’s Vanilla) the orange shone through. It didn’t dry out, nor was it too soggy. Even after thawing slices of the frozen cake it still held up (froze with icing). Will 100% be making this again – highly recommend!

Glad you could use up the other icing on here! And SO happy you loved the cake!! Thanks, Lindsey 🙂

Molly

says:

I love the texture of this cake. I left it unfrosted and added dark chocolate chips as mentioned in the recipe notes. Since I used plain greek yogurt, the orange flavor is a little muted but still very good. Still giving it 5 stars because I think it would be perfect with the extra orange flavoring from Siggi’s orange ginger yogurt and the frosting.

Ahh yes that makes sense! Maybe a little extra orange zest next time if you don’t use the Siggi’s 🙂

Toni Guaetta

says:

Could you make cupcakes out of this recipe

I’m sure you can! I haven’t tested it, so not sure about the baking temp/time but you’ll just want to test them with a knife/cake tester to be sure it’s done 🙂

Malia

says:

Thank you for this recipe! I”m always looking for gluten-free dessert recipes and this one was not difficult because of the almond flour. However, it is super sweet and several of my guests couldn’t eat it because of it’s sweetness. I’m guessing that it’s from the frosting, although I think the cake needs a frosting. Any other suggestions for frosting?

Hi! Glad it was easy to make. Sorry you found it too sweet! You could reduce the amount of sugar in the frosting, or maybe you could make an orange glaze like the one in this recipe? Hope that helps!

Anonymous

says:

I made this today for our friends after feeling a sudden urge to try one of the zucchini cake recipes. My word, this is a keeper. The buttercream frosting in particular makes this cake reminiscent of an Orange creamsicle, and the cake itself smelled heavenly as it was baking. I had to sub vanilla yogurt as I could not find the orange ginger yogurt anywhere, but it thankfully didn’t take away from the yummy orange flavor. Overall I was amazed at how quickly this actually came together and it’s perfect for having a free Saturday to bake.

Aw this is seriously the best! Glad you found this cake and it turned out great and everyone loved it!

Evelina

says:

don’t know why but my cake collapsed totally… I didn’t expect super fluffy cake but mine was like a shoe sole…. good flavour though

Oh no, I am so sorry to hear that. Did you change anything about the recipe?

Silvia

says:

Literally fell in love with this recipe. I made this cake for my MIL’s bday and everyone loved it. I substitute the orange yogurt for vanilla since my grocery story didn’t have the orange flavor. Other than that, I followed the recipe and it turned out amazing. It is so moist and the orange taste is just delicious. I’ll make it again for sure!

Amazing! Glad it was a hit!

Jackie

says:

I made this for my mother-in-law’s birthday dinner dessert and it was a crowd pleaser! I used vanilla yogurt and added a dash of ginger.

Amazing! Glad it was a hit!

Lisa

says:

I have not made this cake yet , I want to but I cannot find the orange/ginger yogurt . What can I sub ? Thanks !

Hi! Feel free to use plain or vanilla yogurt 🙂

Sydney

says:

This is hands down the best cake I’ve ever made. I am such a sucker for orange-anything, and had a giant zucchini from my MIL that I needed to use up. I was worried that the flavor would be less orange-y since I couldn’t find the orange ginger yogurt in my area, but even using plain greek the orange flavor is perfection. I did add a bit more orange juice into my frosting, but dang this was delicious and I will for sure make it again!

Love that! Perfect dessert for an orange-lover 🙂

Kristine

says:

Hi. I’m excited to make this but I couldn’t find any siggies orange ginger yogurt at the store – even tho that flavor sounds delicious. Would you recommend I add dry ground ginger or fresh and how much?

It will still be delicious even with plain or vanilla yogurt! I’m afraid the dried or fresh ginger might give the cake a strange flavor.

Kathy

says:

Hi. I made this recipe for some friends and they loved it. However, I did add some cream cheese to the frosting. Yum! I am not a fan of orange, so I would assume any citrus flavor would be worth trying? Do you think lemon, lime, or grapefruit would be good substitutes for orange?

I’m glad they loved it! Try this cake next time 🙂

This looks scrumpalicious! Can’t wait to try it! If I wanted to make the cake dairy (milk product) free, do you recommend that I could I use a plant based yogurt instead? And for the icing, could I use coconut oi? Thanks for your feedback Monique, can’t wait to try it!

Yes, plant based yogurt will work! Then I suggest using vegan butter to get the right consistency.

Kelly

says:

What a delicious (and healthy) recipe! I made this cake as muffins (without the frosting) for more of a snack option during the week. I baked them at 350 for 22 minutes (and the recipe yielded 12 large muffins). I also added ½ tsp cinnamon and ¼ tsp ginger because I used vanilla Siggi’s yogurt and wanted to add a bit of that spiced component. Definitely adding this one to the rotation. Thanks Monique and team!

Love that! Perfect snack!

Sloane P

says:

Absolutely delicious gf treat! Simple ingredients and easy to make. Double the icing if you want to cover the sides of the cake. The recipe makes just enough for a light glaze on top.