ZUCCHINI CAKE II
This is my son's favorite cake. It stays very moist. I usually frost it with cream cheese frosting, but it is also great plain. It can also be baked in 2 loaf pans for zucchini bread.
Provided by Joan
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9-inch baking pan.
- Combine the flour, baking soda, salt, baking powder, and cinnamon in a bowl and set aside. In a separate bowl, mix the eggs, oil, sugar, grated zucchini, and vanilla. Add the flour mixture to the zucchini mixture and stir until just combined. Stir in the chopped nuts. Pour the batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 211.4 calories, Carbohydrate 21.8 g, Cholesterol 23.3 mg, Fat 13.1 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 1.7 g, Sodium 216.9 mg, Sugar 12.9 g
ZUCCHINI CAKES
Provided by Sandra Lee
Time 28m
Yield 4 serving
Number Of Ingredients 13
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.
ZUCCHINI CHOCOLATE CAKE
Don't you just love it when you can get your daily vegetable requirements from the dessert you eat? And a chocolate dessert at that!
Provided by Charlotte J
Categories Dessert
Time 1h20m
Yield 18 serving(s)
Number Of Ingredients 13
Steps:
- Cream butter then add oil and sugar; mix.
- Add next 8 ingredients; mix well.
- Fold in the chips and nuts by hand.
- Put in a greased and floured 9 x 13 pan.
- Bake at 325° for 1 hour or until done.
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.
ZUCCHINI CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h35m
Yield 8 servings
Number Of Ingredients 21
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.
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
ZUCCHINI CAKE
Mom had a horrible time getting us kids to eat zucchini. This was one of the few recipes containing zucchini that we all enjoyed. It's also a good idea for those people who have an overabundance of zucchini from their gardens each year. Just mix, bake and throw on some icing!
Provided by Debbie Smith
Categories Dessert
Time 1h30m
Yield 1-2 cakes, depending on pan used
Number Of Ingredients 10
Steps:
- Grease and lightly flour 9"x13" pan or 2 loaf pans.
- Mix all ingredients except for the zucchini in large bowl.
- Beat well.
- Add zucchini and stir lightly.
- Pour batter into 9"x13" pan or 2 loaf pans.
- Bake at 350F for around one hour.
- Test by sticking a toothpick into the center of the cake (s).
- When the toothpick comes out clean, it is ready to take out of the oven.
Nutrition Facts : Calories 5128.6, Fat 236.8, SaturatedFat 33.7, Cholesterol 558, Sodium 4010.9, Carbohydrate 698.6, Fiber 14, Sugar 408.1, Protein 60.7
ZUCCHINI CAKE
This recipe came from my mother, whom I still proclaim as one of the best cooks in the country! Every time I serve it, it brings back memories of all the good old-fashioned cakes she lovingly prepared.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10-12 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 931 calories, Fat 49g fat (13g saturated fat), Cholesterol 112mg cholesterol, Sodium 511mg sodium, Carbohydrate 117g carbohydrate (87g sugars, Fiber 2g fiber), Protein 10g protein.
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