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110 East 15th Street, Vancouver, WA, 98663

(360) 600-8006

Class Cooking specializes in small group hands-on gourmet cooking classes, and provides event planning and catering services.  Located adjacent to Burnt Bridge Cellars in Vancouver, Washington.

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Orange Zucchini Cake

Gregory Clapp

We know you probably have the same problem this time of year that we do - too many zucchinis!  This is a party favorite.  It's a great way to use up some of those extra zuchs, and it's easy and delicious.


  • 3 eggs
  • 3/4 cup vegetable oil
  • 1 1/2 cups sugar
  • 2 teaspoons orange zest
  • 1 teaspoon orange extract
  • 2 tablespoons orange juice concentrate
  • 1 teaspoon vanilla
  • 2 cups zucchini grated
  • 2 1/2 cups flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1 teaspoon ginger
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder

Beat eggs, oil and sugar together.  Add flavorings and zucchini mix.  Mix dry ingredients together and add them to the wet ingredients; mix until blended.  Pour the mixture into a greased bundt pan.  Bake at 350º for 1 hour or until toothpick comes out clean.  Remove from cake pan and cool. 


  • 1 cup powdered sugar
  • 1 teaspoon orange zest
  • 1 tablespoon orange juice concentrate
  • milk

Mix sugar, orange zestand juice.  Add milk to make the mixture a glaze consistency.  Drizzle over cooked cake.  Serve.

The cake freezes well.