SWEET ZUCCHINI CUPCAKES
Grate some zucchini for surprisingly delicious cupcakes. This recipe was submitted by reader Ian Young of Oakland, California.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 1h30m
Yield Makes 12
Number Of Ingredients 11
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.
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.
ZUCCHINI CUPCAKES
I asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They're such a scrumptious dessert, you actually forget you're eating your vegetables, too! -Virginia Lapierre, Greensboro Bend, Vermont
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 1-1/2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Beat the first 5 ingredients. Combine dry ingredients; gradually add to egg mixture and blend well. Stir in zucchini. , Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing to a wire rack., For frosting, combine brown sugar, butter and milk in a large saucepan. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in vanilla. Cool to lukewarm. , Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes.
Nutrition Facts : Calories 327 calories, Fat 12g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 305mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 1g fiber), Protein 3g protein.
BEST ZUCCHINI CAKE EVER
Number Of Ingredients 12
Steps:
- cups Flour
- teaspoon Salt
- /4 teaspoon Baking Powder
- teaspoons Baking Soda
- tablespoon Cinnamon
- tablespoons Cocoa, unsweetened
- Eggs
- cups Sugar
- cup Oil
- Tablespoon Vanilla
- cups Zucchini - grated
- cup Nuts - I like walnuts in this recipe
- Instructions
- Preheat oven to 350 degrees and lightly spray 13x9 pan with cooking spray
- Mix all ingredients in a large bowl until well combined, do not overmix
- Pour into pan and bake for 50-60 minutes or when a toothpick inserted in the middle comes out clean
- Cool completely
- Dust with powdered sugar and serve with whipping cream if desired
- Notes
- You can peel the zucchini or leave the peel on, either way is fine. Then roughly chop and grate in the food processor.
GRANDMA'S ZUCCHINI CAKE
My grandmother's recipe for a gently spicy sheet cake, made with freshly grated zucchini.
Provided by Elise Bauer
Categories Dessert Baking Cake Sheet Cake Zucchini
Time 1h
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F. Butter a 9x12 or 9x13 baking pan (I used a pyrex pan).
- In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, and baking powder. Set aside.
- In a mixer, beat the 3 eggs on high speed until frothy. Lower the speed and beat in the sugar, vegetable oil, vanilla, and lemon zest (if using). Stir in the flour mixture, a third at a time. Stir in the zucchini and chopped nuts and/or raisins.
- Pour mixture into a 9x12 or 9x13 baking pan. Bake at 350°F for 40 to 45 minutes. (My grandmother's notes say you can also bake in an angel food pan for 1 hour.) Remove from oven and let cool completely before frosting. (While the cake is cooling, let the frosting's cream cheese and butter sit at room temperature to soften.)
Nutrition Facts : Calories 355 kcal, Carbohydrate 43 g, Cholesterol 38 mg, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, Sodium 264 mg, Sugar 32 g, Fat 20 g, ServingSize Makes about 20 pieces., UnsaturatedFat 0 g
HEALTHY ZUCCHINI CAKE
Healthy Zucchini Cake is the answer to healthy dessert-ing woes! It's light, fluffy, rich, and perfectly chocolatey. Made with almond flour, coconut oil, maple syrup, and grated zucchini, you can't go wrong!
Provided by Erin Morrissey
Categories dessert
Time 45m
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 1 square, Calories 223 calories, Sugar 15.1 g, Sodium 114.8 mg, Fat 15 g, SaturatedFat 7.6 g, TransFat 0 g, Carbohydrate 18.9 g, Fiber 2.3 g, Protein 4.3 g, Cholesterol 31 mg
ZUCCHINI CHOCOLATE CAKE
This Zucchini Chocolate Cake is moist and delicious, easy to make, and packed with delicious chocolate flavour and fresh zucchini!
Provided by Chrissie
Categories Dessert
Time 40m
Number Of Ingredients 14
Steps:
- Preheat your oven to 350 degrees Fahrenheit and prepare a 9-inch by 13-inch rectangular pan (or equivalent size) by greasing it and lining the bottom and sides with parchment paper.
- In a large bowl, combine the melted butter, oil, sugar, eggs, vanilla, buttermilk, and shredded zucchini with a whisk until well combined.
- To a separate bowl (or in the same bowl, on top of the wet ingredients), add the flour, cocoa, baking soda, cinnamon, cloves, and salt.
- Mix together well with a spatula until combined and no streaks of flour remain.
- Pour the batter into the prepared pan immediately and sprinkle the chocolate chips over the top of the batter.
- Bake at 350 degrees Fahrenheit for 25 to 30 minutes or until a toothpick inserted into the middle of the cake comes out clean.
- Allow the cake to cool in the pan until cooled completely before slicing and serving.
Nutrition Facts : ServingSize 1 slice, Calories 417 kcal, Carbohydrate 56 g, Protein 5 g, Fat 20 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 50 mg, Sodium 285 mg, Fiber 2 g, Sugar 35 g, UnsaturatedFat 4 g
CARROT ZUCCHINI CUPCAKES
These veggie-stuffed cupcakes are great after school snacks, but work just as well for birthday treats, too. Skip the frosting and enjoy them for breakfast, if you like.
Time 40m
Yield Makes 12 Cupcakes
Number Of Ingredients 18
Steps:
- Preheat the oven to 400°F.
- Line a 12-cup muffin pan with paper liners or coat with nonstick spray.
- In a large mixing bowl, beat the oil with the sugar and applesauce.
- Add eggs. In a separate bowl, mix together mix together the flours, baking soda, cinnamon and salt.
- Add to the liquid ingredients. Fold in carrots, zucchini and nuts.
- Spoon into muffin cups filling 3/4 full.
- Bake 20 to 25 minutes or until done when tested with a toothpick. Cool on a wire rack.
- For frosting, beat the softened cream cheese with the powdered sugar until well-incorporated.
- Add lime juice and beat until frosting is light and fluffy.
- Ice the cupcakes with a blunt knife. Garnish each with a walnut half.
Nutrition Facts : Calories 330 calories, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 40 milligrams, Sodium 150 milligrams, Carbohydrate 38 grams, Protein 5 grams
ZUCCHINI CUPCAKES
A great way to use up some of that zucchini! It is basically a spice cake with zucchini hidden in it. The icing is wonderful and the cupcakes are very moist. Kids & adults alike love them.
Provided by Marg CaymanDesigns
Categories Dessert
Time 1h
Yield 20 serving(s)
Number Of Ingredients 17
Steps:
- In a mixing bowl, beat eggs, sugar, oil, orange juice and extract.
- Combine dry ingredients; add to the egg mixture and mix well.
- Add zucchini and mix well.
- Fill greased or paper-lined muffin cups two-thirds full.
- Bake at 350°F for 20-25 minutes or until cupcakes test done.
- Cool for 10 minutes before removing to a wire rack.
- For frosting, combine brown sugar, butter and milk in a saucepan; bring to a boil over medium heat.
- Cook and stir for 2 minutes.
- Remove from the heat; stir in vanilla.
- Cool to lukewarm.
- Gradually beat in confectioners' sugar until frosting reaches spreading consistency.
- Frost cupcakes.
ZUCCHINI BREAD OR CUPCAKES
Make and share this Zucchini Bread or Cupcakes recipe from Food.com.
Provided by swirlycinnacakes
Categories Quick Breads
Time 1h15m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Grease and flour two 8×4 inch loaf pans. (Grease liberally.) Alternately, line 24 muffin cups with paper liners.
- In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.
- Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.
- Stir this into the egg mixture. Divide the batter into prepared pans.
- Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.
CHOCOLATE ZUCCHINI CAKE
This Chocolate Zucchini Cake is a deep, dark chocolate cake that is topped with light and fluffy chocolate whipped cream! With 3 cups of zucchini, it is incredibly moist and you won't even notice all the vegetables!
Provided by Alyssa Rivers
Categories Dessert
Time 45m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees and lightly grease a 9x13" pan (line with parchment paper if desired).
- In a large bowl, whisk together sugar, buttermilk, eggs, and vanilla until smooth.
- Add flour, cocoa powder, baking soda, salt, and baking powder and stir until combined.
- Stir in zucchini, just until combined.
- Spread into prepared pan and bake for 30-34 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs. Set aside to cool to room temperature.
- In a medium bowl, combine cream, sugar, cocoa, and vanilla.
- Beat with an electric mixer on low until incorporated, then beat on high until stiff peaks form.
- Spread over cooled cake and serve.
Nutrition Facts : Calories 371 kcal, Carbohydrate 61 g, Protein 6 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 70 mg, Sodium 424 mg, Fiber 3 g, Sugar 40 g, ServingSize 1 serving
CHOCOLATE ZUCCHINI CAKE (HEALTHY + GLUTEN FREE)
Incredible, fudgy chocolate zucchini cake that's deliciously moist thanks to siggi's vanilla yogurt and naturally sweetened with pure maple syrup & coconut sugar. This gluten free chocolate zucchini cake is made with a mix of almond flour and oat flour and can be made in one bowl for the perfect, easy summer dessert!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Cake Dessert Gluten Free
Time 1h
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Line an 8x8 inch pan with parchment paper and spray with nonstick cooking spray.
- First, measure out 1 heaping cup of shredded zucchini, then place shredded zucchini in a paper towel or cheese cloth and squeeze out all of the moisture/water. This is very important!
- Add shredded zucchini, eggs, coconut sugar, pure maple syrup, siggi's yogurt, vanilla extract to a large bowl and whisk together until well combined. Finally stir in melted and cooled coconut oil until well combined.
- Next, add dry ingredients: almond flour, oat flour, cocoa powder, baking soda and salt. Mix together with a wooden spoon until well combined. Fold ½ cup chocolate chips into the batter.
- Pour batter into the prepared pan. Bake for 30-40 minutes or until a tester comes out clean. Allow the cake to cool for at least 30 minutes in the pan on a wire rack before topping it.
- Next make the topping: add chocolate chips and coconut oil to a medium bowl; microwave in 30 second increments, stirring in between, until chocolate is melted. Alternatively you can melt the chocolate in a saucepan over low heat. Once chocolate is melted, pour over the cake and tilt the pan side to side to help evenly distribute the chocolate and coat every inch of the cake. Finally, sprinkle a little sea salt on top if you'd like.
- Cut the cake into 12 slices. Serve with fresh raspberries or strawberries and enjoy! Store cake in the fridge after a day.
Nutrition Facts : ServingSize 1 slice (based on 12), Calories 323 kcal, Fat 19.5 g, SaturatedFat 9.6 g, Carbohydrate 36.4 g, Fiber 4.6 g, Sugar 25 g, Protein 6.6 g
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