Healthy Zucchini Cakes Food

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 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.

ZUCCHINI CAKES

Steps:

• Grate 2 zucchini and reserve 2 whole for another use. Put the grated zucchini in a clean kitchen towel and squeeze well to remove the excess water.
• In a large bowl combine the zucchini, baking mix, onion, eggs and garlic and season with salt and pepper, to taste. Mix well to thoroughly combine.
• Heat the canola oil in a skillet over medium heat. Using a 1/4 cup measure drop about 6 to 8 portions of the zucchini mixture into the skillet. Fry on both sides until golden brown and cooked through, about 3 minutes per side. Remove from the skillet and drain on a paper lined sheet pan.
• In a small bowl mix together the sour cream and parsley and season with salt and pepper, to taste. Arrange the zucchini cakes on a serving platter and serve with the sour cream.
• In a large bowl combine the flour, baking powder and salt. Cut in the shortening with a pastry knife or fork until the mixture is well blended.

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 CAKES

Steps:

• In a large bowl combine grated zucchini, cheese, oats, breadcrumbs, ham, onion, garlic, eggs and seasonings.
• Mix well.
• Shape into patties.
• In a large skillet heat oil.
• Fry patties until golden brown on both sides.