Zucchini Bundt Cake Recipes Moist Food

STREUSELED ZUCCHINI BUNDT CAKE

Steps:

• In a large bowl, beat the zucchini, yogurt, sugar, egg whites, oil, egg and 3 teaspoons vanilla until well blended. In a small bowl, combine the flour, baking powder, baking soda and salt; gradually beat into zucchini mixture until blended., Coat a 10-in. fluted tube pan with cooking spray; sprinkle with bread crumbs. Pour a third of the batter into pan. Combine brown sugar, walnuts, raisins, cinnamon and allspice; sprinkle half over batter. Top with another third of the batter. Sprinkle with remaining brown sugar mixture; top with remaining batter. , Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In a small bowl, combine confectioners' sugar, remaining vanilla and enough milk to achieve desired consistency; drizzle over cake.

ZUCCHINI BUNDT CAKE

Steps:

• Combine first 7 ingredients.
• Add zucchini& nuts& toss lightly.
• In a separate bowl, beat oil and sugar; add one egg at a time, beating until creamy and smooth.
• Add crumbs& zucchine mixture; beat& blend well.
• Pour into a greased 10" bundt pan or a large tube pan.
• Bake at 300 for 1 hour and 10 minutes or until cake tests done.
• Remove from pan; cool and glaze.
• Glaze: Cream butter; add icing sugar and lemon juice; beat until smooth.
• Drizzle over cooled cake.

MOIST ZUCCHINI CARROT BANANA CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour cake pan or muffin tins.
• Beat eggs well in large bowl, mix in butter, yogurt, vanilla and sugar.
• Add banana, mix well.
• Stir in carrot, zucchini, apples, coconut and raisins.
• Sift together dry ingredients in separate bowl breaking up all lumps.
• Stir dry ingredients into wet, without over mixing.
• Pour mixture into baking sheet, cupcake tins, or even bread pans.
• Baking time will vary according to pan style, bake until toothpick inserted in center comes out clean and top is nicely colored.
• Yields: 24 muffins/cupcakes or 12 muffins & 1 8-inch cake.

ZUCCHINI RAISIN SPICE CAKE

Steps:

• Best if prepared with food processor:.Process dry ingredients about 10 seconds to blend. Empty into a large mixing bowl. Process nuts until chopped, about 6 seconds. Empty into a small bowl.
• Using grater: Grate unpeeled zucchini, using medium pressure. Empty into a measuring cup and measure loosely packed.
• Steel knife: process eggs with sugar for 1 minute. Do not insert pusher in feed tube. While machine running, Add oil and vanilla through tube. Process about 45 seconds. Add zucchini and process 8-10 seconds. Remove cover and add dry ingredients. SEE NOTE. Process 3 or 4 quick bursts, just until flour disappears. Sprinkle nuts and raisins over batter . Give 1 0r 2 more quick bursts.
• Pour batter into greased and floured 9" by 13" baking pan, or 12-cup Bundt pan. Bake at 350 degrees for 55 to 60 minutes, or until cake tests done. Cool 15 minutes before removing from pan. Can be iced or glazed when cool, but it's great just plain. Keeps very well in fridge and freezes well.
• NOTE: This amount of batter will nearly completely FILL the bowl of standard sized food processors, but probably not overflow. You can add zucchini mixture to dry ingredients in mixing bowl, Mix with wooden spoon until blended then add nuts and raisins, or dates.

QUICK ZUCCHINI CAKE (MADE WITH A CAKE MIX)

Steps:

• Beat cake mix, chocolate pudding, eggs, succhini, oil and vanilla at low speed until moist.
• Fold in pecans and chocolate chips.
• Pour into 9 x 13 inch pan and bake at 350 degrees for 45 minutes.

ZUCCHINI SPICE BUNDT CAKE

Steps:

• Preheat oven to 350 degrees.
• In large glass batter bowl, break eggs and stir well with fork. Add sugar,vanilla and oil to eggs and mix again with fork. Measure and sift 1 cup flour, baking soda, salt, baking powder and spices into batter. Stir lightly with fork until mixed. Measure remaining flour into sifter and add to batter. Add broken nut pieces and cinnamon chips, if desired. Mix.
• Spray bundt cake pan with no stick spray and dust lightly with flour. Remove excess flour.
• Pour batter into bundt pan evenly, then bake for 60 minutes. Let cool down to warm before removing from pan.
• Frost if desired, when cool with Cream Cheese Frosting. Sprinkle with broken walnut or pecan pieces for garnish if desired.

BEST CHOCOLATE ZUCCHINI CAKE (FREEZES WELL)

Steps:

• *Note: for sour milk, just add a squirt of lemon juice to regular milk.
• Preheat oven to 325°F Grease a bundt pan and dist it with cocoa.
• Mix flour, sugar, eggs, margarin, oil, zucchini, and vanilla together in a big bowl.
• In a small bowl, mix the dry ingredients: salt, baking powder,baking soda, cinnamon, cloves, nutmeg, cocoa.
• Alternately add milk and dry stuff to zucchini mixture, until all is mixed together.
• Pour into pan and pop it in the oven for 45min, or longer, depending on toothpick test.
• Recommended: drizzle with the chocolate chips just before putting it into the oven -- seems like shaved/sliced almonds would be grreat on it also!
• Alternative topping: instead of the chocolate chips, use Fudge Icing Recipe #78040 from this web site (http://www.recipezaar.com/Fudge-Icing-78040). I tried a few frostings and this one was the best with this cake and SO EASY! Amazing consistency.

MOIST CHOCOLATE ZUCCHINI CAKE

Steps:

• Preheat oven to 350F.
• Mix first 5 ingredients together.
• Mix next 6 ingredients in another bowl.
• Combine.
• Spread in a 9x13 inch pan.
• Sprinkle with chocolate chips.
• Bake for 45- 50 minutes.

ZUCCHINI NUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as a Bundt®).
• Sift flour, salt, baking soda, cinnamon, nutmeg, and allspice together in a bowl. Cream butter and vegetable shortening together in a separate large bowl until thoroughly combined; beat in white sugar and 1 cup brown sugar until the mixture is smooth and creamy. Beat eggs, water, and vanilla extract into the shortening mixture, followed by the flour mixture. Gently stir in zucchini and 1/2 cup walnuts. If batter seems dry, mix in 1 more tablespoon water.
• Melt 1/4 cup butter in a saucepan over medium-low heat and stir in 1/2 cup brown sugar until it has dissolved and small bubbles appear in the mixture. Stir 1/2 cup walnuts into the brown sugar mixture.
• Spoon brown sugar-walnut mixture into the bottom of the prepared cake pan and pour cake batter over the mixture.
• Bake in the preheated oven until lightly golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan for 10 minutes, then invert over a serving plate to reveal the brown sugar topping.