Cins Super Moist Zucchini Cake Food
''CIN'S SUPER-MOIST ZUCCHINI CAKE''
Have been having so much zucchini out of our garden that I've been developing new ways to use it........here the newest recipe I've created. It turned out to be a winner!!! Everyone loves it. This would also be good with your favorite glaze, but it is sooooooo moist you really do not need anything more than the dusting of powdered sugar. I would venture to say, this is the most moist cake I've ever eaten...yummm!!! This is from a couple of years back...I created this in '2009' (pix are from the first time I baked it, but not the last). Zucchini is about read to be picked in my garden, so I'll be making this again the summer.
Provided by Straws Kitchen(*o *) @CinCooks
Categories Cakes
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F and grease your Bundt Pan well, then lightly flour whole pan. Sprinkle a little Splenda around bottom of pan.
- In a large mixing bowl, combine first 10-ingredients, mix on medium speed with electric mixer until blended (may be thick and lumpy, but that's ok).
- Add zucchini and orange juice, then mix on med-high for 1 or 2 minutes (shouldn't be lumpy anymore).
- Pour into the greased and floured Bundt pan (with a little splenda sprinkled around the bottom of pan) and bake for 55 minutes at 350°F.
- When time is about up, check for doneness with toothpick inserted in middle, when it comes out clean remove pan from oven to a wire rack (mine was finished in the 55 min's).
- Let cool for 20 minutes.
- Remove from pan and set cake on wire rack (or cake plate) until completely cooled.
- After cooled dust w-powdered sugar..and enjoy
- I made this one in 2006 adding shredded carrots into the batter and topping it off with a glaze. Sometimes I go all out and put in the shredded Zucchini, Carrots and Crushed Pineapple. I love changing up this cake.......yum yum (for some reason I have not been able to add pix on JAP for several days now)
SUE'S CHOCOLATE ZUCCHINI CAKE
Our family absolutely loves zucchini, especially when we grow it ourselves. We've found many ways to use it, including this spiced cake that's super moist and chocolaty good. -Sue Falk, Warren, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking pan., In a large bowl, whisk the first seven ingredients. In another bowl, whisk eggs, yogurt, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Stir in zucchini., Transfer batter to prepared pan. Bake 25-30 minutes or until top springs back when lightly touched. Cool completely in pan on a wire rack., For frosting, place evaporated milk, sugar and vanilla in a blender jar; cover and process 30 seconds. In a microwave, melt chocolate and butter; stir until smooth. Add to milk mixture; cover and process 30-45 seconds or until thickened and smooth, stopping to scrape blender jar as needed.
Nutrition Facts : Calories 369 calories, Fat 13g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 330mg sodium, Carbohydrate 59g carbohydrate (43g sugars, Fiber 3g fiber), Protein 6g protein.
SUPER MOIST AND TASTY ZUCCHINI CAKE
Oh this is so tasty - even my 2 yr old will eat it. Kind of like a spice cake. I always make chunky applesauce with extra cinnamon just for baking so you may need to ante up the cinnamon if using traditional applesauce. You can frost this if you like but it good without as well.
Provided by Ceezie
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a bundt cake pan.
- Sift together flour, cinnamon, salt, baking powder, and baking soda on to a piece of waxed paper.
- In a large bowl, beat eggs, flax seed meal and sugar. Mix in oil, applesauce and mollasses. Add sifted ingredients to egg mixture, and beat for 2 minutes. Stir in chopped nuts, vanilla, and zucchini. Mix thoroughly. Pour batter into prepared pan.
- Bake for 50-60 minutes, or until tester inserted in the center of the cake comes out clean. Cool and then flip onto display pan or cooling rack.
Nutrition Facts : Calories 442.5, Fat 20.6, SaturatedFat 2.5, Cholesterol 52.9, Sodium 394.3, Carbohydrate 60.8, Fiber 2.5, Sugar 37.1, Protein 6.5
RICH AND MOIST ZUCCHINI CAKE RECIPE
This eggless Rich and Moist Zucchini Cake is my new favorite way to eat vegetables. The zucchini makes the cake so moist, you would never even know there is a vegetable in it.
Provided by Camille Beckstrand
Categories Dessert
Time 40m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts (optional). Spread evenly into the prepared pan.
- Bake for 25 to 30 minutes in the preheated oven, until cake springs back when gently touched. If your oven is different than ours - it could take a little longer to cook. Just remember the cake should spring back when gently touched.
Nutrition Facts : Calories 417 kcal, Carbohydrate 66 g, Protein 5 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 1 mg, Sodium 382 mg, Fiber 3 g, Sugar 46 g, UnsaturatedFat 8 g, ServingSize 1 serving
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