Zucchini Cake with Blood Orange Caramel
A vegan, nut-free, and gluten-free dessert.
||Pre-heat oven at 350 °F. In a bowl, shred zucchini through a grater then drain. Add oil and hot water.
||Combine dry ingredients in a separate bowl.
||Fold wet ingredients into dry until incorporated.
||Fill a greased baking dish with batter. Bake for 45-50 minutes.
||Combine the juice of blood oranges with liqueur and powdered sugar in a saucepan. Cook on low until dark and bubbly.
||Turn out the cake onto a dish and drizzle the caramel over it.
There are 272 calories in 1 serving of Zucchini Cake with Blood Orange Caramel.
Calorie split: 33% fat, 63% carbs, 4% protein.
Amount Per Serving
% Daily Values*
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