Healthy Zucchini Cake Food

ZUCCHINI CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan.
• In a large bowl, whisk together the flour, granulated sugar, pecans, coconut, baking soda, cinnamon, salt, nutmeg and ginger. In another bowl, whisk together the oil, milk, vanilla and eggs and stir in the grated zucchini. Fold this into the dry ingredients. The batter will be stiff and dry but keep folding it and it will all come together. If it still seems too dry, just add a little more milk.
• Spread the batter into the prepared pan. Bake until a wooden pick inserted in the center comes out with moist crumbs and the cake is pulling away from the sides of the pan, about 20 minutes. Cool completely on a wire rack.
• For the frosting: Beat the cream cheese and butter in a large bowl with a mixer at medium speed until smooth. Beat in the powdered sugar and vanilla just until smooth. Add the milk if necessary.
• Spread the frosting over the top of the cooled cake. Garnish with chopped pecans.

HEALTHY ZUCCHINI CAKE

Steps:

• Preheat oven to 350F and prepare 8×8 pan with parchment paper and nonstick spray.
• In a small bowl, mix together almond flour, baking powder, baking soda, salt, cinnamon and nutmeg.
• In a large bowl, whisk eggs with almond butter, coconut oil, maple syrup, and vanilla.
• Add the dry ingredients to the wet until combined.
• Fold in zucchini and chocolate chips.
• Pour into 8×8 pan and bake for 30-35 minutes or until toothpick inserted into center comes out clean.
• Let cool at least 15 minutes before cutting into.
• Store on counter or in fridge.

ZUCCHINI CARROT CAKE

Steps:

• Beat eggs, sugar and oil.
• Add sifted dry ingredients, zucchini, carrots, nuts and vanilla.
• Pour into a greased Bundt pan. Bake at 350 deg. for 45 min to 1 hour. The top will be golden and may crack a little -- that's okay!
• Let cool and sprinkle with powdered sugar.

HEALTHY ZUCCHINI CAKES

Steps:

• In a bowl add the egg and beat it until the yolk is mixed nicely with the egg white. Add the remaining ingredients and stir until everything is combined evenly.
• Heat a large skillet to medium heat and coat with avocado oil or coconut oil. Using a 1/4 cup measuring cup pour the batter onto the pan.
• Cook on the first side for about 4-5 minutes and flip. Cook another 3-4 minutes. The cakes should be browned on both sides when the cakes are done. Let them cool for a few minutes and enjoy either warm, room temperature or cold. They will keep for a couple days in the fridge.

ZUCCHINI CAKE

Steps:

• In a bowl, combine flour, sugar, cinnamon, baking soda and salt. In a separate bowl, mix oil, eggs and vanilla; add to flour mixture and beat. Add zucchini; mix well. Fold in nuts. Pour into three well-greased 9-in. round baking pans. , Bake at 325° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, beat cream cheese and butter; blend in sugar and vanilla. Beat until smooth. Frost between layers and top and sides of cake.

CHOCOLATE ZUCCHINI LOAF CAKE

Steps:

• Heat oven to 325 degrees. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and line with a strip of parchment paper that hangs over the long sides to create a sling.
• In a large bowl, vigorously whisk together the eggs, light brown sugar, oil, vanilla extract and salt until smooth and glossy, about 30 seconds. Add the grated zucchini and mix with a rubber spatula until incorporated.
• Using a fine-mesh strainer, sift the flour, cocoa powder, baking powder and baking soda directly into the bowl and stir with a rubber spatula just until combined and no pockets of unincorporated flour remain. (Try not to overmix.) Add all but 1 tablespoon of the chocolate chips to the batter and stir until evenly distributed.
• Transfer the batter to the prepared pan. Sprinkle the top with coarse sugar and the reserved chocolate chips, pressing them in slightly so they stick. Bake until the cake puffs slightly and a skewer or cake tester inserted into the center comes out clean with just a few moist crumbs attached or with smudges of melted chocolate chips (the chips will be dark brown versus the lighter color of uncooked cake batter), 75 to 80 minutes.
• Let the loaf cake cool in the pan for 15 minutes. Using the parchment paper, lift the cake out of the pan and let cool completely on a rack before slicing, about 2 hours.