Best 3 Big Island Chocolaty Zucchini Macadamia Nut Cake Recipes
**Indulge in the Tropical Symphony of Big Island Chocolaty Zucchini Macadamia Nut Cake and Its Medley of Zucchini Bread Variations**
Embark on a culinary journey to the heart of Hawaii with the tantalizing Big Island Chocolaty Zucchini Macadamia Nut Cake. This moist and delectable cake is a harmonious blend of flavors, featuring grated zucchini for a subtle sweetness, rich chocolate chips for an indulgent touch, and crunchy macadamia nuts for a delightful textural contrast. Perfectly balancing the richness of chocolate with the natural sweetness of zucchini, this cake is a delightful treat for chocolate and zucchini bread enthusiasts alike.
But the culinary adventure doesn't stop there. This article offers a diverse collection of zucchini bread recipes that cater to every taste and dietary preference. From the classic Zucchini Bread with a moist and tender crumb to the gluten-free Zucchini Banana Bread that combines two beloved flavors, there's a recipe for every occasion.
For those seeking a healthier twist, the Zucchini Carrot Bread offers a nutritious and flavorful combination of vegetables, while the Zucchini Applesauce Bread adds a touch of fruity sweetness. And for those with a sweet tooth, the Zucchini Chocolate Chip Bread and Zucchini Streusel Bread promise a delightful indulgence with every bite.
With its detailed instructions, helpful tips, and vibrant photographs, this article is the ultimate guide to creating a symphony of zucchini bread delights. Whether you're a seasoned baker or just starting your culinary journey, these recipes will inspire you to create delicious and memorable treats that will impress your family and friends. So, gather your ingredients, preheat your oven, and let's embark on this flavorful expedition into the world of zucchini bread artistry!
ZUCCHINI NUT CAKE
This is a close recreation of a lost recipe of my mother's, a zucchini cake with a baked-in caramel nut topping, similar in concept to an upside-down cake. Kids of all ages love it, and it is sure to be a favorite during zucchini season!
Provided by Steve
Categories Fruits and Vegetables Vegetables Squash
Time 1h35m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as a Bundt®).
- Sift flour, salt, baking soda, cinnamon, nutmeg, and allspice together in a bowl. Cream butter and vegetable shortening together in a separate large bowl until thoroughly combined; beat in white sugar and 1 cup brown sugar until the mixture is smooth and creamy. Beat eggs, water, and vanilla extract into the shortening mixture, followed by the flour mixture. Gently stir in zucchini and 1/2 cup walnuts. If batter seems dry, mix in 1 more tablespoon water.
- Melt 1/4 cup butter in a saucepan over medium-low heat and stir in 1/2 cup brown sugar until it has dissolved and small bubbles appear in the mixture. Stir 1/2 cup walnuts into the brown sugar mixture.
- Spoon brown sugar-walnut mixture into the bottom of the prepared cake pan and pour cake batter over the mixture.
- Bake in the preheated oven until lightly golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan for 10 minutes, then invert over a serving plate to reveal the brown sugar topping.
Nutrition Facts : Calories 504.6 calories, Carbohydrate 59.8 g, Cholesterol 77 mg, Fat 28 g, Fiber 1.7 g, Protein 6.2 g, SaturatedFat 10.5 g, Sodium 406.8 mg, Sugar 38.1 g
BIG ISLAND CHOCOLATY ZUCCHINI MACADAMIA NUT CAKE
This tasty chocolaty concoction will have you saving that zucchini just to make this cake. It will disappear almost instantaneously! I wanted to use that Zucchini Pineapple I canned a few years ago....see Tess Greer's Canning Corner for the recipe. When you have zucchini coming out of your ears this time of year, you wonder what you will do with it all! This is IT! My inspiration came from the abundance of zucchini pineapple on my shelves, overripe bananas and those lovely macadamia nuts I got while on vacation. My mom is visiting, so I needed it to be diabetic friendly.
Provided by Sherry Blizzard @akflurry
Categories Cakes
Number Of Ingredients 17
Steps:
- Preheat oven to 350. Lightly spray either two 9x5 loaf pans or one 9x5 loaf pan and six muffin tins. I use silicone bakeware...it pops right out.
- In a bowl, whisk eggs, applesauce, banana, splenda/sugar, vanilla, zucchini and pineapple ***I use the mock "zucchini pineapple"....find that in the canning corner of JAP.
- In another bowl, combine flour, cocoa, baking soda, cinnamon salt and baking powder. Mix the wet ingredients into the dry ingredients. Stir well.
- Add nuts and chocolate chips. This recipe will make two 9x5 loaves. Bake 45 to 50 minutes or until done in the middle. Cool for 15 minutes then pop out of the pans and cool completely before wrapping in plastic.
ZUCCHINI TOTS RECIPE BY TASTY
Here's what you need: medium-sized zucchinis, bread crumbs, shredded cheddar cheese, eggs, garlic powder, pepper, salt
Provided by Merle O'Neal
Categories Sides
Yield 5 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F (200˚C.)
- Grate the zucchini into a bowl and salt generously.
- Allow zucchini to sit for 20 minutes as the salt draws out moisture.
- Pour zucchini onto a clean dish towel and wring it out over the sink or into a separate bowl.
- Pour the zucchini back into your bowl and add bread crumbs, cheddar cheese, eggs, garlic powder, and pepper. Mix together until well-blended.
- Take a tablespoon of mixture and roll it into a tot, repeat for rest of mixture.
- Place on a greased baking sheet and place in the oven for 20-25 minutes or until tots are crunchy. Serve warm.
- Enjoy!
Nutrition Facts : Calories 255 calories, Carbohydrate 27 grams, Fat 10 grams, Fiber 3 grams, Protein 13 grams, Sugar 5 grams
Tips:
- Prepare your ingredients and tools in advance: Measure and gather all the necessary ingredients before starting. Preheat the oven to the specified temperature and grease and flour the baking pan.
- Grate the zucchini finely: This ensures that the zucchini will blend well into the batter and won't be noticeable in the final cake.
- Use high-quality cocoa powder: The quality of the cocoa powder will significantly impact the flavor of the cake. Look for a high-quality cocoa powder that is unsweetened and has a rich, dark color.
- Don't overmix the batter: Overmixing the batter can result in a tough, dense cake. Mix the ingredients just until they are combined.
- Bake the cake until a toothpick inserted into the center comes out clean: This indicates that the cake is done and cooked through.
- Allow the cake to cool completely before frosting: This will help the frosting to set properly and prevent it from melting.
Conclusion:
In conclusion, this recipe for "Big Island Chocolaty Zucchini Macadamia Nut Cake" offers a unique and delicious twist on a classic chocolate cake. By incorporating grated zucchini and macadamia nuts, the cake gains a moist texture and a delightful nutty flavor. The frosting, made with melted chocolate and macadamia nuts, adds an extra layer of richness and decadence. Whether you're a seasoned baker or just starting out, this recipe is sure to impress with its combination of flavors and textures. The detailed instructions and helpful tips provided in the article ensure that you'll be able to create a moist, flavorful, and visually appealing cake that will be enjoyed by all.
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
