ZUCCHINI SPICE CAKE WITH CREAM CHEESE FROSTING
This Zucchini Spice Cake with Cream Cheese Frosting brings home all the warm and flavorful fall spices to an incredibly moist zucchini cake. We'll use 3 whole cups of zucchini!
Provided by Sara Kennedy
Categories Dessert
Time 55m
Number Of Ingredients 17
Steps:
- Prep a 9x13" cake pan with parchment and spray with non-stick spray or rub with a light coat of oil or butter to prevent sticking. Set aside.
- Combine dry ingredients. Set aside.
- Grate the zucchini. Enough for 3 loosely packed cups. Set aside.
- In a medium-large bowl, beat softened butter, oil, white sugar, and brown sugar. The mixture will lighten and whip up when it becomes fully incorporated.
- Add eggs, one at a time, and beat after each addition. Add vanilla.
- Add the dry ingredients in 2 batches. Mix on low speed just long enough to fully incorporate the flour. Avoid overmixing.
- Switch to a spoon or spatula and fold in the zucchini. The batter will be thick but will be smooth & silky once the zucchini has a chance to meld with the rest of the ingredients.
- Pour the batter into the prepared pan, spread evenly.
- Bake at 350f for about 30 - 35 minutes or until a cake tester comes out clean. Avoid over-baking.
- You'll need 1 recipe of my Cream Cheese Frosting (or your own favorite recipe).
- Allow the cake to fully cool and frost.
- Sprinkle with nuts (optional). Slice and serve. See notes.
Nutrition Facts : Calories 265 kcal, Carbohydrate 34 g, Protein 4 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 50 mg, Sodium 297 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving
PINEAPPLE ZUCCHINI CAKE WITH CREAM CHEESE FROSTING
This delicious, healthy Pineapple Zucchini Cake with Cream Cheese Frosting is absolutely incredible! Low in fat, high in fiber and extremely moist.
Provided by Gina
Categories Dessert
Time 1h
Number Of Ingredients 17
Steps:
- Preheat oven to 350°.
- In a large bowl, combine flour, sugar, coconut, baking soda, salt, and spices; stir well with a whisk.
- In a medium bowl, combine oil, eggs, and vanilla; stir well.
- Add grated zucchini and pineapple; mix well.
- Fold wet ingredients with the dry ingredients, batter will be stiff and dry but keep folding it and it will all come together.
- Spoon batter into a Bundt pan or 13 x 9-inch baking pan coated with cooking spray.
- Bake at 350° for about 33-40 minutes, depending on pan size or until a wooden toothpick inserted in the center comes out clean and cake is pulling away from sides of pan.
- Cool cake completely on a wire rack.
- To prepare frosting, beat together cream cheese, powdered sugar and vanilla until smooth.
- Spread frosting over top of cake.
- You can garnish with chopped pecans or walnuts, if desired (extra points).
Nutrition Facts : ServingSize 1 slice, Calories 228 kcal, Carbohydrate 30 g, Protein 3.5 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 27 mg, Sodium 298.5 mg, Fiber 2 g, Sugar 26 g
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 SPICE CAKE
I created this recipe to use up a bumper crop of zucchini and to get my kids to eat more fruits and veggies without them knowing it. It is a dense cake reminiscent of carrot cake. I frequently add in an extra cup of stir-ins. Raisins, flake coconut, and walnuts or pecans are favorites.
Provided by BECCARAE1
Categories Fruits and Vegetables Vegetables Squash
Time 3h5m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch pan.
- Place grated zucchini in a colander and set aside to drain.
- Whisk together the flour, baking soda, baking powder, white sugar, brown sugar, cinnamon, cloves, nutmeg, and salt in a large bowl until well blended. Beat the eggs, applesauce, oil, and vanilla in a separate bowl until smooth. Fold in the flour mixture, then stir in the zucchini. Pour the batter into the prepared pan.
- Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Allow to cool completely before cutting.
Nutrition Facts : Calories 236.5 calories, Carbohydrate 39.6 g, Cholesterol 31 mg, Fat 7.8 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 1.4 g, Sodium 163.7 mg, Sugar 27 g
PINEAPPLE CREAM CHEESE ICING CAKE
by Debbie Quimby At www.JustAPinch.com We stumbled on this recipe in one of her mom's cookbooks last year. We all love pineapple so we gave it a go. Now it's a favorite. Easy to make, easy to eat, easy to put on some extra pounds if you consume too much! M/S.Quimby I Thank You for this one.!!
Provided by CHEF GRPA
Categories Cheesecake
Time 1h
Yield 15-20 serving(s)
Number Of Ingredients 11
Steps:
- 1. For the cake: Mix ingredients together by hand and pour into a greased 13x9 baking pan.
- 2. Bake at 350*F. for 40 minutes (cake may appear underdone because it is so moist).
- 3. Remove cake from oven and cool completely before adding the icing.
- 4. For the icing: Beat the cream cheese and margarine or butter togehter. Add vanilla. Gradually add the powdered sugar, beating between each addition until smooth.
- 5. Spread on cooled cake. Refrigerate any leftovers or before serving if not serving until later.
- My Notes: The thing that makes this cake so moist is the amount of pineaplle juice you have in canned pineapple, so I'd keep that in mind if substituting fresh or frozen pineapple.
- * I use the pineapple in heavy syrup. Maybe I should edit the recipe to reflect that. It may help.
- My notes: I hate that some are having difficulties and offer the following suggestions:.
- Mixing by hand is the preferred method. Just make sure you combine your ingredients well.
- * Type of Pan -- I've used both glass and metal, but always 13x9. The cake is too moist to work in a tube or Bundt pan.
- Degree of doneness -- people may be tempted to cook the cake longer because it can appear under-done due to the moistness of the cake. I would caution against that but use your best judgement in cooking times. Just remember that it will appear much more moist than most cakes.
- * Pineapple -- I use pineapple in its own juice; others use heavy syrup but that will make a sweet cake even sweeter. I've modified the recipe to show that either can be used.
- One final thought is to make sure your baking soda and flour haven't passed their expiration dates. Hope this information helps!
Nutrition Facts : Calories 438.9, Fat 23, SaturatedFat 8.4, Cholesterol 57.7, Sodium 352, Carbohydrate 56, Fiber 0.5, Sugar 42.9, Protein 3.5
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
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ZUCCHINI CAKE WITH CREAM CHEESE FROSTING - TASTE AND TELL
From tasteandtellblog.com
5/5 (6)Total Time 1 hr 15 minsCategory DessertCalories 294 per serving
- In a large bowl, combine the flour, sugar, coconut, baking soda, cinnamon, salt, nutmeg and ginger.
- In a small bowl, beat together the oil, eggs and vanilla. Add the mixture to the flour mixture, as well as the zucchini and pineapple. Stir until it all comes together. It might seem too dry to start, but continue to stir. If the batter is still dry, add a little bit of the pineapple juice to loosen it up.
- Pour the batter into the prepared pan. Bake until a tester inserted in the center comes out clean, 30-35 minutes. Cool completely.
ZUCCHINI SPICE CAKE WITH PINEAPPLE CREAM CHEESE …
From cookeatshare.com
5/5 (1)Total Time 35 minsCuisine AmericanCalories 8724 per serving
- Preheat oven to 350°F. Grease and flour two (10-inch) round cake pans; set aside. Combine the zucchini, walnuts, and coconut in a medium bowl; set aside. In another medium bowl, combine the flour cinnamon, baking soda, baking powder and salt; set aside. In a large bowl, with an electric mixer, beat together the eggs, oil and vanilla extract until well blended. Add the sugar and blend well. Gradually add the combined dry ingredients, beating well after each addition. Stir in the zucchini mixture. Pour evenly into the prepared pans.
- Bake for 35 to 40 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool the layers in the pans on wire racks for 10 minutes. Loosen the edges and remove the cakes to the wire racks to cool completely. Fill and frost with the Pineapple Cream Cheese Icing.
- PINEAPPLE CREAM CHEESE ICING: In a large bowl, beat together the cream cheese and margarine until creamy. Add the pineapple. Gradually add the sifted confectioner's sugar, beating until smooth and of spreading consistency.
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