Best 2 Super Moist Zucchini Cake Recipes

Indulge in the delectable goodness of our Super Moist Zucchini Cake, a culinary masterpiece that tantalizes taste buds with its moist texture and symphony of flavors. This exceptional cake is not just any ordinary dessert; it's a harmonious fusion of wholesome ingredients, each contributing its unique charm to create an unforgettable taste experience. With our easy-to-follow recipe, you'll embark on a delightful journey of baking, transforming simple ingredients into a moist and delectable cake that will steal the spotlight at any gathering. But that's not all; this article also unveils a treasure trove of additional zucchini cake recipes, each with its own distinctive twist. From the classic Zucchini Spice Cake, bursting with warm spices and autumnal aromas, to the decadent Chocolate Zucchini Cake, where rich chocolate and moist zucchini unite in perfect harmony, you'll discover a world of zucchini cake variations that cater to every palate. Get ready to impress your loved ones with these exceptional creations, perfect for brunches, picnics, or simply as a sweet treat to brighten your day.

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)

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

Tips:

For the moistest zucchini cake, use fresh zucchini. If you don't have fresh zucchini, you can use frozen zucchini, but be sure to thaw it and drain it thoroughly before using.
Grate the zucchini finely. This will help it blend into the batter more easily and will result in a more evenly textured cake.
Don't overmix the batter. Overmixing can make the cake tough.
Bake the cake at the correct temperature and for the correct amount of time. If the cake is underbaked, it will be gooey in the center. If the cake is overbaked, it will be dry and crumbly.
Allow the cake to cool completely before frosting it. This will help the frosting to set properly.
Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

Conclusion:

Zucchini cake is a delicious and versatile cake that can be enjoyed for breakfast, lunch, or dessert. It's a great way to use up extra zucchini, and it's also a healthier alternative to traditional cakes. With its moist texture and sweet flavor, zucchini cake is sure to be a hit with everyone who tries it.