LEMON ZUCCHINI CAKE
This Lemon Zucchini Cake is definitive proof that lemon and zucchini belong together! Beautifully moist and undeniably delicious, this easy cake is topped with a lemon glaze that will keep you coming back for one more slice. An excellent way to use up that zucchini from your garden!
Provided by Trish - Mom On Timeout
Categories Dessert
Time 55m
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Spray a loaf pan with baking spray and line with parchment paper. Set aside.
- Combine flour, baking powder, and salt in a medium bowl and whisk together. Set aside.
- In a large bowl, combine the sugar and olive oil. Whisk to combine.
- Add eggs and almondmilk and whisk together.
- Add lemon juice and vanilla extract and stir to combine.
- Add flour mixture and stir just until incorporated.
- Fold in zucchini and lemon zest.
- Pour batter into the prepared pan and bake for 45 to 55 minutes or until an inserted toothpick comes out with moist crumbs. The top of the cake should look dry.
- Place the loaf on a cooling rack and cool for 15 minutes. Use the parchment paper to carefully life the cake from the pan. Let cool completely on rack.
Nutrition Facts : Calories 331 kcal, Carbohydrate 57 g, Protein 4 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 32 mg, Sodium 144 mg, Fiber 1 g, Sugar 37 g, ServingSize 1 serving
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.
LEMON-ZUCCHINI TEXAS SHEET CAKE
Awesome lemon sheet cake! This recipe was given to me by my awesome cousin Laurie Greene-Collins. This is the moistest cake ever! Lemon adds an extra touch.
Provided by AFGRANDMA
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 15-1/2x10-1/2-inch sheet cake pan.
- Mix sugar, zucchini, oil, and eggs together in a large bowl with an electric mixer. Combine flour, baking soda, baking powder, and salt in another bowl. Add dry ingredients to sugar mixture and combine; don't overbeat. Mix in lemon juice and lemon extract. Pour into the prepared pan.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Remove from the oven and let cool completely, 20 to 30 minutes.
- Meanwhile, beat cream cheese and butter for frosting together in a bowl. Beat in lemon extract, then gradually beat in powdered sugar. Frost cooled cake.
Nutrition Facts : Calories 363.3 calories, Carbohydrate 50.9 g, Cholesterol 43.7 mg, Fat 17 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 6.1 g, Sodium 146.9 mg, Sugar 40 g
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
LEMON ZUCCHINI CAKE WITH POPPY SEED
Make and share this Lemon Zucchini Cake With Poppy Seed recipe from Food.com.
Provided by swizlo
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl combine sugar, oil, eggs, lemon extract, poppy seed and mix well.
- Stir in shredded zucchini.
- Combine in another bowl, flour, baking powder, baking soda and salt. mix well.
- Gradually add this mixture to the zucchini mixture. Mix throughly.
- Pour into greased 9x13 pan.
- Bake 350 for 40-50 minutes or until a tooth pick comes out clean.
- Add a lemon glaze for the topping - 1/2 cup sugar, 1 teaspoon lemon extract, 1 tablespoon water. In a saucepan bring to a boil, when cake is warm, brush with glaze.
ZUCCHINI LEMON CAKE
A recipe my mother makes for her quilting group. She does wonder if the salt is too much? Guessing at serving size.
Provided by WiGal
Categories Dessert
Time 1h
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Combine eggs, sugar, oil, lemon juice, zest; beat well.
- Add zucchini and mix well.
- Sift the dry ingredients into small bowl.
- Mix dry ingredients into the zucchini mixture.
- Fold in nuts.
- Pour into a greased 9" by 13" pan.
- Bake at 350 degrees for 30 to 40 minutes, or until done.
- Cool and dust with powdered sugar.
Nutrition Facts : Calories 326.6, Fat 20.8, SaturatedFat 2.7, Cholesterol 37.2, Sodium 345, Carbohydrate 32.4, Fiber 1.2, Sugar 18.4, Protein 4.4
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
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.
SUGAR FREE LEMON ZUCCHINI CAKE
I found this recipe on FaceBook and altered it to make it Sugar Free (I used Splenda) so I could enjoy a dessert. This summer of 2018 we have a huge supply of zucchini bearing plants. I want to try this again soon adding some blueberries to batter. I think that would really take it to the next level!
Provided by CindiJ
Categories Dessert
Time 1h25m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 F
- Spray a loaf pan with baking spray and line with parchment paper. Set aside.
- Combine flour, baking powder, and salt in a medium bowl and whisk together. Set aside.
- In a large bowl, combine the sugar and olive and oil. Whisk to combine.
- Add eggs and almond milk and whisk together.
- Add lemon juice and vanilla extract and almond extract. Stir to combine.
- Add flour mixture and stir just until incorporated.
- Fold in zucchini and lemon zest.
- Pour batter into the prepared pan and bake for 45 to 55 minutes or until an inserted toothpick comes out with moist crumbs. The top of the cake should look dry.
- Place the loaf on a cooling rack and cool for 15 minutes. Use the parchment paper to carefully life the cake from the pan. Let cool completely on rack.
Nutrition Facts : Calories 239.5, Fat 9.4, SaturatedFat 1.5, Cholesterol 37.2, Sodium 178.4, Carbohydrate 35, Fiber 1, Sugar 14.8, Protein 4.1
BEST LEMON ZUCCHINI BREAD
This lemon zucchini bread has wowed every person my Mom made it for, and she has now passed this tried-and-true recipe to me, with the same results. If you are tempted to skip the nutmeg, don't! It's the secret ingredient that makes this bread pop. This loaf won't last a day in your house, so it's best to double or triple the recipe to ensure everyone gets a slice! The loaf freezes well, just slice before freezing.
Provided by Littldot
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
- Mix flour, baking powder, baking soda, salt, and nutmeg together in a bowl.
- Beat egg with sugar, milk, oil, and lemon juice in another bowl. Pour into the dry ingredients and add lemon zest and zucchini. Stir with a fork until moist, but very thick. Pour into the prepared pan and smooth the top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.
Nutrition Facts : Calories 219.6 calories, Carbohydrate 30.5 g, Cholesterol 16.3 mg, Fat 10 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 242.3 mg, Sugar 13.2 g
More about "zucchini lemon cake food"
LEMON ZUCCHINI CAKE | MY BAKING ADDICTION
From mybakingaddiction.com
Estimated Reading Time 4 mins
- Preheat oven to 350°F. Spray a bundt pan or 9x13-inch baking pan with nonstick cooking spray.
- In a large bowl, mix together the sugar and lemon zest until the sugar is moistened and the zest is thoroughly incorporated.
- Add in vegetable oil, eggs, lemon juice, and vanilla extract and mix with a hand mixer on medium speed until all of the ingredients are incorporated.
LEMON ZUCCHINI CAKE WITH LEMON BUTTERCREAM FROSTING
From sweetandsavoryfood.com
Servings 18-20Estimated Reading Time 5 mins
LEMON ZUCCHINI BREAD-FARM TO TABLE RECIPE
From homemadefoodjunkie.com
CAKE BY COURTNEY - CHOCOLATE LEMON ZUCCHINI CAKE
From cakebycourtney.com
10 BEST ZUCCHINI CAKE WITH CAKE MIX RECIPES | YUMMLY
From yummly.com
LEMON LIME ZUCCHINI CAKE WITH LEMON LIME CREAM …
From daringgourmet.com
LEMON ZUCCHINI BREAD - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
LEMON ZUCCHINI BREAD INSTANT POT CAKE RECIPE - THE SOUL FOOD POT
From thesoulfoodpot.com
LEMON ZUCCHINI COFFEE CAKE - THE PIONEER WOMAN
From thepioneerwoman.com
PALEO (GRAIN FREE) LEMON ZUCCHINI CAKE WITH LEMON GLAZE
From getinspiredeveryday.com
ZUCCHINI CAKE WITH LEMON AND BLUEBERRIES - SAVING ROOM FOR DESSERT
From savingdessert.com
LEMON AND ZUCCHINI LOAF CAKE [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
ZUCCHINI CAKE WITH LEMON GLAZE – FOOD, GLUTEN FREE, RECIPES, …
From glutenfreespinner.com
ZUCCHINI OLIVE-OIL CAKE WITH LEMON CRUNCH GLAZE
From acanadianfoodie.com
FVF COOKS: LEMON & ZUCCHINI CAKE - FRIENDS OF FRIENDS / FREUNDE …
From friendsoffriends.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
LEMON ZUCCHINI CAKE - CONFESSIONS OF A BAKING QUEEN
From confessionsofabakingqueen.com
LEMON ZUCCHINI BREAD {NO OIL, FLOUR OR SUGAR} - IFOODREAL.COM
From ifoodreal.com
GLAZED LEMON ZUCCHINI BUNDT CAKE - GULLY CREEK COTTAGE
From gullycreekcottage.com
LEMON ZUCCHINI BUNDT CAKE RECIPE | BARBARA BAKES
From barbarabakes.com
LEMON ZUCCHINI CAKE - FOOD RECIPES
From recipes.studio
LEMON ZUCCHINI BREAD - A LATTE FOOD
From alattefood.com
10 ZUCCHINI CAKE RECIPES | ALLRECIPES
From allrecipes.com
LIME-LEMON ZUCCHINI CAKE - BAKING FOR FRIENDS
From bakingforfriends.com
ZUCCHINI CAKE WITH LEMON CURD FILLING - NERDS WITH KNIVES
From nerdswithknives.com
DOUBLE GLAZED LEMON ZUCCHINI BREAD | FOODTASIA
From foodtasia.com
LEMON ZUCCHINI CAKE – ANJA'S FOOD 4 THOUGHT
From anjaschwerin.com
LEMON ZUCCHINI MUFFINS - MOM ON TIMEOUT
From momontimeout.com
ZUCCHINI CAKE WITH CRISP LEMON GLAZE | TANGLED WITH TASTE
From tangledwithtaste.com
VEGAN LEMON ZUCCHINI LOAF CAKE - THE BAKING FAIRY
From thebakingfairy.net
LEMON ZUCCHINI BREAD - MR. FARMER'S DAUGHTER
From mrfarmersdaughter.com
LEMON ZUCCHINI CAKE (WITH SWEET LEMON GLAZE) - ON MY KIDS PLATE
From onmykidsplate.com
RECIPE: ZUCCHINI CAKE WITH LEMON GLAZE - SUZANNE LYNCH WELLNESS
From suzannelynchwellness.com
LEMON ZUCCHINI CAKE WITH GOAT CHEESE FROSTING AND LEMON GLAZE …
From foodnouveau.com
LOW CARB ZUCCHINI CAKE WITH LEMON AND COCONUT - EAT. BE FIT.
From eatbefitexplore.com
LEMON ZUCCHINI BREAD | LIVING WITH LANDYN
From livingwithlandyn.com
LEMON ZUCCHINI LOAF CAKE WITH FRESH LEMON GLAZE
From domesticdreamboat.com
THIS IS THE BEST {AND EASIEST} LEMON ZUCCHINI BREAD RECIPE EVER!
From snugandcozylife.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love