Martha Stewart Zucchini Cake Food

GLUTEN-FREE ZUCCHINI-ALMOND CAKE

Steps:

• Cake:Preheat oven to 350 degrees. Butter an 8-inch round, 2-inch deep cake pan. Line bottom with parchment round; butter paper. In a bowl, whisk together almond flour, potato starch, baking powder, and salt.
• Set a large heatproof bowl over (not in) a pot with 1 inch barely simmering water. Add eggs and whisk until foamy, about 1 minute. Whisk in brown sugar and continue to whisk until mixture is fluffy and sugar is dissolved, 3 minutes. Remove bowl from pot and, using a mixer, whisk on high until mixture is pale, thick, and cool to touch, 7 to 10 minutes.
• With a flexible spatula, gently fold in melted butter, flour mixture, vanilla, and zucchini. Pour into pan and bake, rotating pan halfway through, until cake is golden brown and a toothpick inserted in center comes out with moist crumbs, 25 to 30 minutes. Let cake cool completely in pan on a wire rack. Invert onto a serving platter.
• Frosting:With mixer, beat together butter, vanilla, and cream cheese on medium-high until fluffy, about 3 minutes. Add confectioners' sugar and beat until combined. Spread on top of cake. (Cake can be refrigerated, covered, up to 2 days.)

CHOCOLATE-ZUCCHINI SHEET CAKE WITH CREAM-CHEESE FROSTING

Steps:

• Cake: Preheat oven to 350 degrees. Butter a 10-by-15-inch jelly-roll pan. Line bottom with parchment, leaving a 2-inch overhang on 2 sides; butter parchment.
• Whisk together flour, cocoa, granulated sugar, baking powder, baking soda, and salt. In another bowl, whisk together eggs, butter, and vanilla. Stir egg mixture into flour mixture until batter loosens, about 1 minute. Stir in zucchini and chocolate (batter will be quite thick). Spread evenly into prepared pan; smooth top with a spatula. Bake until a tester inserted into cake comes out clean, 28 to 30 minutes. Transfer to a wire rack; let cool completely. Remove from pan.
• Frosting: Beat butter on medium-high speed until smooth, 2 minutes. Add cream cheese; beat to combine. Reduce speed to medium-low and add confectioners' sugar, 1/2 cup at a time, beating until thickened. Beat in vanilla. Spread frosting over cake, scatter with zucchini blossoms, and serve. Cake can be refrigerated (without blossoms) up to 8 hours.

ZUCCHINI BUNDT CAKE WITH ORANGE GLAZE

Steps:

• Preheat oven to 325 degrees. Brush a 6-cup Bundt pan with butter, and dust with flour, tapping out excess. Whisk together flour, baking powder, spices, and 1 teaspoon salt.
• Grate zucchini on the large holes of a box grater, then squeeze dry in a clean kitchen towel or press in a ricer. (You will need 2 1/2 cups.)
• Stir together eggs and sugar, then stir in melted butter, zucchini, and orange zest and juice. Stir in flour mixture. Transfer batter to pan.
• Bake until a toothpick inserted into the center comes out clean, about 1 hour (cake will rise quite a bit over the top of the pan but should not run over). Transfer pan to a wire rack, and let cake cool for 10 minutes. Run a paring knife around edges of cake to loosen, and turn out onto wire rack. Let cool for at least 30 minutes.
• Brush several layers of orange glaze evenly over cake, and garnish with candied zucchini before serving.

ZUCCHINI NUT BREAD - MARTHA STEWART

Steps:

• Preheat over to 350 degrees. Coat two 4 1/2 by 8 1/2 loaf pans with nonstick spray, line with partchment paper, and spray paper.
• Combine zucchini, sugars, oil and eggs in a large bowl and mix until combined.
• Add dry ingredients and mix well.
• Fold in nuts and extract.
• Divide batter between loaf pans.
• Bake unitl a tester inserted in the middle of each loaf comes out clean, about 1 hour.
• Cool 10 minutes on wire rack. Invert, and remove parchment paper. Cool completely before sliceing.

SWEET ZUCCHINI CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside.
• In a medium bowl, mix together flour, brown sugar, baking powder, cinnamon, and salt. Mix in nuts.
• In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture, and mix just until combined (do not overmix).
• Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 40 to 45 minutes.
• Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely. Meanwhile, make frosting. Using an offset spatula or butter knife, spread Cream Cheese Frosting on cupcakes. The frosted cupcakes are best eaten within 1 day.