Best 6 Cins Super Moist Zucchini Cake Recipes

**A symphony of flavors and textures, Cin's Super Moist Zucchini Cake is an absolute delight for the senses.**

Indulge in the moist and fluffy crumb, perfectly complemented by the delicate sweetness of zucchini, hints of warm spices, and a delightful crunch from walnuts. This crowd-pleasing cake is not just a treat for your taste buds, it's also a versatile culinary creation that can be enjoyed in various forms. Whether you prefer the classic bundt cake, individual muffins, or the elegant loaf cake, Cin's Super Moist Zucchini Cake has got you covered. Each variation offers a unique experience, ensuring that every bite is a moment to savor.

Check out the recipes below so you can choose the best recipe for yourself!

''CIN'S SUPER-MOIST ZUCCHINI CAKE''

''Cin's Super-Moist Zucchini Cake'' image

Have been having so much zucchini out of our garden that I've been developing new ways to use it........here the newest recipe I've created. It turned out to be a winner!!! Everyone loves it. This would also be good with your favorite glaze, but it is sooooooo moist you really do not need anything more than the dusting of...

Provided by Straws Kitchen(*o *)

Categories Puddings

Time 55m

Number Of Ingredients 15

Ingredients

4 eggs
1 1/2 tsp pure vanilla
2 Tbsp butter, melted
8 oz sour cream (room temp)
1/3 c ex virgin olive oil (would have used applesauce..but i was out)
1 box (18.25 oz) duncan hines moist deluxe yellow cake mix
1 box (3.3 oz) white chocolate jell-o instant pudding mix (dry)
1 dash(es) cinnamon
1 dash(es) nutmeg
1/3 - 1/2 c splenda
2 c shredded zucchini (fresh from our garden)
1/4 - 1/3 c orange juice w-some pulp (100% juice, not from concentrate)
(SOMETIMES I ADD SHREDDED CARROTS INTO THIS RECIPE BATTER; ALSO I HAVE ADDED CRUSHED PINEAPPLE TOO)
1/2 c shredded carrots, if adding
small can(s) drained, if adding

Steps:

1. Preheat oven to 350°F and grease your Bundt Pan well, then lightly flour whole pan. Sprinkle a little Splenda around bottom of pan.
2. In a large mixing bowl, combine first 10-ingredients, mix on medium speed with electric mixer until blended (may be thick and lumpy, but that's ok).
3. Add zucchini and orange juice, then mix on med-high for 1 or 2 minutes (shouldn't be lumpy anymore).
4. Pour into the greased and floured Bundt pan (with a little splenda sprinkled around the bottom of pan) and bake for 55 minutes at 350°F.
5. When time is about up, check for doneness with toothpick inserted in middle, when it comes out clean remove pan from oven to a wire rack (mine was finished in the 55 min's).
6. Let cool for 20 minutes.
7. Remove from pan and set cake on wire rack (or cake plate) until completely cooled.
8. After cooled dust w-powdered sugar..and enjoy
9. I made this one in 2006 adding shredded carrots into the batter and topping it off with a glaze. Sometimes I go all out and put in the shredded Zucchini, Carrots and Crushed Pineapple. I love changing up this cake.......yum yum (for some reason I have not been able to add pix on JAP for several days now)

ZUCCHINI CAKE I

Zucchini Cake I image

Very moist cake, similar to carrot cake.

Provided by Suzanne Stull

Categories Fruits and Vegetables Vegetables Squash

Time 2h20m

Yield 12

Number Of Ingredients 14

Ingredients

3 cups all-purpose flour
3 cups white sugar
1 teaspoon salt
1 ½ teaspoons baking soda
1 teaspoon baking powder
2 ½ teaspoons ground cinnamon
1 teaspoon vanilla extract
4 eggs
1 ½ cups vegetable oil
3 cups grated zucchini
1 (8 ounce) package cream cheese, room temperature
½ cup butter, room temperature
2 cups confectioners' sugar, sifted
2 teaspoons vanilla extract

Steps:

Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour three 9-inch round cake pans.
In a medium bowl combine the flour, baking soda, baking powder, cinnamon, white sugar, and salt. Mix well.
In another bowl, beat eggs, vegetable oil, and 1 teaspoon vanilla together. Pour into egg mixture into the flour mixture and mix well. Stir in the shredded zucchini. Pour batter into prepared pans.
Bake in preheated oven until a tester inserted into each layer comes out clean, about 25 minutes. Allow cakes to cool in pans for 10 minutes, then invert onto a wire rack and allow to cool completely.
To Make Frosting: Beat cream cheese and butter until smooth. Add the confectioner's sugar, a little at a time, and beat until smooth. Stir in 2 teaspoons vanilla. Spread between cake layers and stack to make a 3-layer cake.

Nutrition Facts : Calories 794.4 calories, Carbohydrate 96.1 g, Cholesterol 102.9 mg, Fat 43.7 g, Fiber 1.4 g, Protein 7.2 g, SaturatedFat 13.1 g, Sodium 528.9 mg, Sugar 70.5 g

SUPER MOIST ZUCCHINI CAKE

SUPER MOIST ZUCCHINI CAKE image

Great to make cake and freezer when needed and Zucchini is not in season, just make icing after it unthaws

Provided by Kim Anderson-Long

Categories Cakes

Time 1h10m

Number Of Ingredients 16

Ingredients

3 c zucchini (grated)
1 1/2 c chopped nuts (pecans)
1 c raisins
2 c self rising flour
1 Tbsp cinnamon
1 tsp ground cloves
4 eggs
1 c oil
1 c white sugar
1 c brown sugar, firmly packed
1 Tbsp vanilla
FROSTING
8 oz cream cheese
1/2 c butter, melted
2 c confectioner sugar
2 tsp vanilla

Steps:

1. Preheat oven to 350 deg, spray pan with non-stick vegetable spray.
2. Cream the sugar and eggs together with the oil
3. Add remaining ingredients and mix well
4. Pour into prepared pan and bake for 50 mins @ 350 deg
5. while cake is baking make icing and store in refrigeator, when cake is completely cooled, icing

ZUCCHINI CAKE WITH CINNAMON CREAM CHEESE FROSTING

Zucchini Cake with Cinnamon Cream Cheese Frosting image

A delicious way use summer's bounty of zucchini! Moist spiced zucchini cake topped with sweet cinnamon cream cheese frosting.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h5m

Yield 12

Number Of Ingredients 14

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
3/4 cup milk
1/2 cup butter, melted
3 eggs
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 cups coarsely shredded zucchini (about 2 medium)
3/4 cup chopped walnuts
1 package (8 oz) cream cheese, softened
1/4 cup butter, softened
1 teaspoon ground cinnamon
1 teaspoon vanilla
1 1/2 cups powdered sugar

Steps:

Heat oven to 350°F. Spray bottom only of 13 x 9-inch pan with cooking spray.
In large bowl, beat cake mix, milk, 1/2 cup melted butter, the eggs, 2 teaspoons cinnamon, the ginger and nutmeg with electric mixer on medium speed 2 minutes. Stir in zucchini and walnuts. Pour batter into pan.
Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven to cooling rack. Cool completely, about 1 hour.
In large bowl, beat cream cheese and 1/4 cup softened butter with electric mixer on medium-high speed until smooth. Beat in 1 teaspoon cinnamon and the vanilla. On low speed, beat in powdered sugar until frosting is smooth and creamy. Spread frosting on cake. Cut into 4 rows by 3 rows. Cover and refrigerate any remaining cake.

Nutrition Facts : Calories 450, Carbohydrate 49 g, Cholesterol 100 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 33 g, TransFat 1/2 g

ZUCCHINI CAKE II

Zucchini Cake II image

This is my son's favorite cake. It stays very moist. I usually frost it with cream cheese frosting, but it is also great plain. It can also be baked in 2 loaf pans for zucchini bread.

Provided by Joan

Categories Fruits and Vegetables Vegetables Squash

Time 1h15m

Yield 24

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
¼ teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs, lightly beaten
1 cup vegetable oil
1 ½ cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
1 cup chopped walnuts

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9-inch baking pan.
Combine the flour, baking soda, salt, baking powder, and cinnamon in a bowl and set aside. In a separate bowl, mix the eggs, oil, sugar, grated zucchini, and vanilla. Add the flour mixture to the zucchini mixture and stir until just combined. Stir in the chopped nuts. Pour the batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

Nutrition Facts : Calories 211.4 calories, Carbohydrate 21.8 g, Cholesterol 23.3 mg, Fat 13.1 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 1.7 g, Sodium 216.9 mg, Sugar 12.9 g

SUPER MOIST AND TASTY ZUCCHINI CAKE

Super Moist and Tasty Zucchini Cake image

Oh this is so tasty - even my 2 yr old will eat it. Kind of like a spice cake. I always make chunky applesauce with extra cinnamon just for baking so you may need to ante up the cinnamon if using traditional applesauce. You can frost this if you like but it good without as well.

Provided by Ceezie

Categories Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

3 eggs
2 tablespoons flax seed meal
1 cup white sugar
1 cup brown sugar
1 cup chunky cinnamon applesauce (or thinly sliced apples)
2 tablespoons molasses
1/2 cup vegetable oil
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 cups chopped walnuts
2 -2 1/2 cups grated zucchini
2 teaspoons vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a bundt cake pan.
Sift together flour, cinnamon, salt, baking powder, and baking soda on to a piece of waxed paper.
In a large bowl, beat eggs, flax seed meal and sugar. Mix in oil, applesauce and mollasses. Add sifted ingredients to egg mixture, and beat for 2 minutes. Stir in chopped nuts, vanilla, and zucchini. Mix thoroughly. Pour batter into prepared pan.
Bake for 50-60 minutes, or until tester inserted in the center of the cake comes out clean. Cool and then flip onto display pan or cooling rack.

Nutrition Facts : Calories 442.5, Fat 20.6, SaturatedFat 2.5, Cholesterol 52.9, Sodium 394.3, Carbohydrate 60.8, Fiber 2.5, Sugar 37.1, Protein 6.5

Tips:

Use Fresh Ingredients: Fresh zucchini, eggs, and buttermilk will give your cake the best flavor and texture.
Grate the Zucchini Finely: This will help the zucchini to evenly distribute throughout the cake and prevent it from becoming too watery.
Don't Overmix the Batter: Overmixing can result in a tough, dense cake. Mix just until the ingredients are combined.
Bake the Cake at the Right Temperature: The cake should be baked at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the Cake Cool Completely Before Frosting: This will help to prevent the frosting from melting and sliding off the cake.

Conclusion:

Cin's Super Moist Zucchini Cake is a delicious and easy-to-make cake that is perfect for any occasion. With its moist texture, zesty flavor, and cream cheese frosting, this cake is sure to be a hit with everyone who tries it. So next time you have some extra zucchini on hand, be sure to give this recipe a try!