| Servings | Prep Time | Cook Time |
|---|---|---|
| 12 | 20 mins | 50 mins |
| 1. | Pre-heat oven at 350 °F. In a bowl, shred zucchini through a grater then drain. Add oil and hot water. |
| 2. | Combine dry ingredients in a separate bowl. |
| 3. | Fold wet ingredients into dry until incorporated. |
| 4. | Fill a greased baking dish with batter. Bake for 45-50 minutes. |
| 5. | Combine the juice of blood oranges with liqueur and powdered sugar in a saucepan. Cook on low until dark and bubbly. |
| 6. | 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.
|
| Serving Size | 1 serving |
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