ZUCCHINI CAKE WITH CREAM CHEESE FROSTING
Cindy West of Marshalltown, Iowa fixes this moist snack cake topped with sweet cream cheese frosting. "Squares of this cake freeze extremely well," she notes.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 24 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, beat eggs and oil. Combine the flour, sugar, baking powder, salt and cinnamon; add to egg mixture and mix well. Stir in zucchini. Spread into a greased 15x10x1-in. baking pan. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Add enough milk to achieve spreading consistency. Frost cake and cut into squares. Store leftovers in the refrigerator.
Nutrition Facts : Calories 254 calories, Fat 10g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 210mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 0 fiber), Protein 2g protein.
ZUCCHINI CAKE WITH CREAM CHEESE FROSTING
Quick and easy to whip up. Great taste with the cream cheese frosting. Good way to use up all those zucchini from the garden.
Provided by Barb Witherspoon
Categories Dessert
Time 45m
Yield 20 serving(s)
Number Of Ingredients 15
Steps:
- Cake:.
- Combine dry ingredients (flour, sugar, cinnamon, baking powder, and baking soda) in a mixing bowl.
- Add oil, eggs and mix well.
- Add zucchini and walnuts; stir well.
- Pour into a greased 9 x 13 inch baking pan.
- Bake at 350 degrees for 35-40 minutes.
- Cool.
- Frosting:.
- Beat cream cheese, butter, milk, and vanilla until smooth.
- Add sugar and mix well.
- Frost cake.
- Sprinkle with additional walnuts.
Nutrition Facts : Calories 349.9, Fat 17.8, SaturatedFat 4.3, Cholesterol 53.2, Sodium 201.9, Carbohydrate 45.1, Fiber 0.8, Sugar 32.2, Protein 3.8
ZUCCHINI CAKE WITH CREAM CHEESE FROSTING
Do you have lots of zucchini in your garden, and you want to make something different? This really is a delicious cake. Recipe courtesy of Tastes Better from Scratch.
Provided by AmyZoe
Categories Dessert
Time 45m
Yield 20 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350. Grease a 9x13 inch baking pan.
- Add oil, granulated and brown sugars to a mixing bowl and beat well to combine. Add pineapple, eggs, vanilla, and sour cream. Stir in grated zucchini.
- In a separate mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Add to the wet mixture, stirring just until combined.
- Pour batter into prepared pan and bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.
- Cream Cheese Frosting: Add the cream cheese and butter to a mixing bowl and cream together until pale and fluffy. Add powdered sugar and vanilla and whip until fluffy, about 3 to 4 minutes.
- Spread frosting over cooled cake. Sprinkle a little bit of cinnamon sugar on top, if desired.
Nutrition Facts : Calories 305.1, Fat 14.2, SaturatedFat 5.7, Cholesterol 42.2, Sodium 265.2, Carbohydrate 42.5, Fiber 0.7, Sugar 32, Protein 2.9
LEMON ZUCCHINI CAKE WITH LEMON CREAM CHEESE FROST
I love lemon and zucchini.....and together....delicious!!! Easy, fast and nutritious.....somewhat!!.....LOL
Provided by Doreen Fish
Categories Fruit Desserts
Number Of Ingredients 11
Steps:
- 1. Mix all cake ingredients on low speed for 3 minutes.
- 2. Pour into prepared 9x13" baking pan. Bake @ 325F for 40 minutes.
- 3. Remove cake from oven & let cool completely. Meanwhile, prepare frosting.
- 4. Cream together butter & cream cheese. Add powdered sugar & mix well. Add lemon juice & zest and mix to combine.
- 5. Frost cooled cake and garnish with lemon if desired.
CHOCOLATE ZUCCHINI CAKE WITH CREAM CHEESE FROSTING
This cake is moist and fudgy, a great way to use up some of your summer zucchini. Would also be good with chocolate ganache, a thin white icing or glaze or even just sprinkled with chocolate chips while hot. *i used hershey's special dark cocoa- it's a mix of dutch and regular unsweetened so i think either would work here
Provided by newmama
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- cream sugar, oil and butter.
- add eggs, yogurt and vanilla.
- sift dry ingredients and add to wet- batter will be really thick, moisture from the zucchini will come out while cooking.
- fold in zucchini and chocolate chips.
- spread in greased 13x9 in pan and bake at 325 for 30-35 minutes.
- cool completely and frost
- beat cream cheese and butter until fluffy, beat in vanilla and powdered sugar until smooth- i start adding it by 1/2 cup increments and taste along the way.
- refrigerate until serving.
ZUCCHINI (OR CARROT) CAKE WITH LEMON FROSTING
Make and share this Zucchini (Or Carrot) Cake With Lemon Frosting recipe from Food.com.
Provided by SharleneW
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- Grease and flour a 9 x 9-inch pan.
- Blend all cake ingredients except raisins on low speed for 1/2 minute.
- Beat on medium speed 2 minutes.
- Stir in raisins.
- Pour into pan.
- Bake 35 to 40 minutes or until tests done.
- For frosting, beat all frosting ingredients until smooth and fluffy.
- Frost when cake is fully cooled.
- Keep refrigerated.
LEMON-ZUCCHINI POUND CAKE
Shredded zucchini in the batter and a luscious lemon glaze keeps every bite of this pound cake moist and tender.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 3h45m
Yield 16
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour.
- In medium bowl, mix flour, baking powder, baking soda and salt with spoon; set aside.
- In large bowl, beat 1 cup butter with electric mixer on medium speed about 2 minutes or until creamy. Beat in 2 cups powdered sugar. Add eggs, one at a time, beating well after each addition. Add flour mixture to butter mixture alternately with milk, beating well on low speed after each addition. Beat on low speed 1 minute. Stir in lemon juice, lemon peel and zucchini. Spoon into pan.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan. Remove from pan onto serving plate. Cool completely, about 1 1/2 hours.
- In 1-quart saucepan, heat all glaze ingredients just to boiling over medium heat, stirring constantly; remove from heat. Let stand 30 minutes until slightly thickened. Drizzle over cake.
Nutrition Facts : Calories 310, Carbohydrate 42 g, Cholesterol 85 mg, Fat 2, Fiber 0 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 23 g, TransFat 1/2 g
ZUCCHINI CAKE WITH LEMON CREAM CHEESE FROSTING
Make and share this Zucchini Cake with Lemon Cream Cheese Frosting recipe from Food.com.
Provided by Crabbycakes
Categories Dessert
Time 50m
Yield 1 cake
Number Of Ingredients 16
Steps:
- For Cake: Preheat oven to 350 degrees F.
- In large bowl, combine cake mix, cinnamon and nutmeg.
- Add eggs, oil, lemon juice, orange juice, and honey.
- Mix on low speed to blend, then beat on medium for 2 minutes.
- Stir in zucchini (and walnuts if desired).
- Divided batter between 2 greased and floured round cake pans.
- Bake for 30-35 minutes, or until cakes test done.
- Cool and frost with Lemon Cream Cheese Frosting.
- TO Make Frosting: In medium bowl, mix cream cheese, butter, lemon extract and vanilla until throughly blended.
- Add powdered sugar slowly, mixing well after each addition, until mixture reaches spreading consistency.
- Stir in pecans.
Nutrition Facts : Calories 7424.5, Fat 392.6, SaturatedFat 145, Cholesterol 1128, Sodium 4271, Carbohydrate 947.7, Fiber 16.8, Sugar 804.4, Protein 63.9
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