Citrus Infused Zucchini Cake with Poppy Seeds

Enhance the moist zucchini cake with a burst of citrus flavor from orange zest. Dried fruit and poppy seeds are added to provide sweetness and a delightful texture to this delectable treat.

Ingredients

1	serving cooking spray (Optional)
3	cups all-purpose flour
2	teaspoons teaspoons ground cinnamon
1	teaspoon teaspoon baking soda
1	teaspoon teaspoon salt
1⁄4	teaspoon teaspoon baking powder
1⁄4	teaspoon teaspoon ground cloves
1⁄4	teaspoon teaspoon ground nutmeg
1⁄4	teaspoon teaspoon ground ginger
3	eggs
1 1⁄2	cups cups white sugar
1⁄2	cup cup brown sugar
1	cup cup vegetable oil
1	orange, zested
2	cups grated zucchini
1	cup cup mixed dried fruit
1⁄4	cup cup poppy seeds
1	cup cup confectioners' sugar
1⁄4	cup cup orange juice

Instructions

• 1. Preheat the oven to 325 degrees F (165 degrees C). Grease an 8x12-inch loaf pan with cooking spray.
  2. In a bowl, combine flour, cinnamon, baking soda, salt, baking powder, cloves, nutmeg, and ginger.
  3. Using an electric mixer, beat eggs in a large bowl until smooth. Incorporate white sugar and brown sugar. Mix in vegetable oil. Gradually beat in the flour mixture until the batter is smooth. Stir in orange zest. Fold in zucchini, dried fruit, and poppy seeds.
  4. Pour the batter into the prepared pan.
  5. Bake in the preheated oven for 45 to 55 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes.
  6. In a small bowl, combine confectioners' sugar and orange juice to create the glaze.
  7. Using a fork, prick the cake all over and drizzle the glaze on top. Let the cake cool completely for about 30 minutes before serving.

Aug 06, 2024