Best 3 Zucchini Almond Cake Recipes

Indulge in a symphony of flavors with our Zucchini Almond Cake, a delightful treat that combines the moist sweetness of zucchini with the nutty richness of almonds. Experience a textural harmony as each bite reveals a tender crumb enveloped in a delicate almond glaze. This culinary masterpiece is not only a feast for the taste buds but also a visual delight, adorned with a sprinkle of chopped almonds that adds a touch of rustic charm.

Embark on a culinary journey with our versatile Zucchini Almond Cake, perfect for various occasions. Whether you're hosting a brunch, celebrating a special event, or simply craving a sweet indulgence, this cake will leave a lasting impression. Its moist texture and symphony of flavors make it an ideal accompaniment to your morning coffee, a delightful dessert after a hearty meal, or an elegant addition to your afternoon tea party.

Let's cook with our recipes!

GLUTEN-FREE ZUCCHINI-ALMOND CAKE

Gluten-Free Zucchini-Almond Cake image

Grated zucchini gives this crowd-pleasing cake a moist texture and subtle sweetness. Almond flour adds nutty flavor and makes it perfect for those on a gluten-free diet. Martha made this recipe on "Martha Bakes" episode 812.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Time 1h

Yield Serves 10 to 12

Number Of Ingredients 13

Ingredients

1/2 stick unsalted butter, melted, plus room-temperature butter for pan
1 1/2 cups almond flour (spooned and leveled)
1/4 cup plus 2 tablespoons potato starch (spooned and leveled)
1 1/4 teaspoons gluten-free baking powder
1/4 teaspoon fine salt
3 large eggs, room temperature
1/2 cup packed light-brown sugar
1 tablespoon pure vanilla extract
1 cup finely grated zucchini (from 1 medium zucchini), squeezed of excess liquid
5 tablespoons unsalted butter, room temperature
1 teaspoon pure vanilla extract
8 ounces cream cheese, room temperature
1/3 cup confectioners' sugar

Steps:

Cake:Preheat oven to 350 degrees. Butter an 8-inch round, 2-inch deep cake pan. Line bottom with parchment round; butter paper. In a bowl, whisk together almond flour, potato starch, baking powder, and salt.
Set a large heatproof bowl over (not in) a pot with 1 inch barely simmering water. Add eggs and whisk until foamy, about 1 minute. Whisk in brown sugar and continue to whisk until mixture is fluffy and sugar is dissolved, 3 minutes. Remove bowl from pot and, using a mixer, whisk on high until mixture is pale, thick, and cool to touch, 7 to 10 minutes.
With a flexible spatula, gently fold in melted butter, flour mixture, vanilla, and zucchini. Pour into pan and bake, rotating pan halfway through, until cake is golden brown and a toothpick inserted in center comes out with moist crumbs, 25 to 30 minutes. Let cake cool completely in pan on a wire rack. Invert onto a serving platter.
Frosting:With mixer, beat together butter, vanilla, and cream cheese on medium-high until fluffy, about 3 minutes. Add confectioners' sugar and beat until combined. Spread on top of cake. (Cake can be refrigerated, covered, up to 2 days.)

Nutrition Facts : Calories 302 g, Fat 23 g, Fiber 2 g, Protein 6 g, SaturatedFat 10 g

ZUCCHINI ALMOND CAKE

Zucchini Almond Cake image

This cake looks so nice and is SO good. A change fron the chocolate Zucchini cake.I have had this recipe for years and always use it in Zucchini season and have purchased zucchini just to make this cake as well.I have handed out this recipe many times. I have also frozen this cake and glazed it before serving

Provided by Dotty2

Categories Dessert

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 eggs
3 cups sugar
1 1/4 cups oil
1 teaspoon almond extract
3 cups finely grated peeled zucchini
1 cup ground almonds
1 1/2 cups icing sugar
2 tablespoons milk
1/4 teaspoon almond extract
1/4 cup toasted sliced almonds

Steps:

Preheat oven to 350°F.
Grease well and flour 10" tube pan.
Sift together Flour,baking powder,baking soda,and salt.
In a large bowl, beat eggs until thick and light colored.
Gradually add sugar 1/4 cup at a time beating well after each addition.
Stir in oil and almond extract.
blend in dry ingredients, mixing until smooth.
Stir in zucchini and almonds.
pour batter into prepared pan and bake for 1 HR 15Mins or until skewer inserted in center comes out clean. Cool in pan for about 15 minutes remove from pan and cool completely on rack.
spread with almond glaze.
FOR GLAZE:.
stir together icing sugar,milk,and extract until smooth.
spread over top of cooled cake.
Let icing run down sides of cake.
Sprinkle top with toasted almonds.

Nutrition Facts : Calories 662, Fat 30.4, SaturatedFat 4, Cholesterol 70.9, Sodium 387.8, Carbohydrate 92.4, Fiber 2.5, Sugar 66, Protein 8.1

ZUCCHINI ALMOND CAKE

Zucchini Almond Cake image

Make and share this Zucchini Almond Cake recipe from Food.com.

Provided by Lumberjackie

Categories Dessert

Time 1h35m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 14

Ingredients

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 eggs
3 cups granulated sugar
1 1/4 cups vegetable oil
1 teaspoon almond extract
3 cups finely grated peeled zucchini
1 cup ground almonds
1 1/2 cups icing sugar
2 tablespoons milk
1/4 teaspoon almond extract
1/4 cup toasted sliced almonds

Steps:

Preheat the oven to 350 F (180 C).
Grease and flour a 10-inch (3 L) tube pan. (I often use a bunt pan / ring mould instead).
Sift together: the flour, baking powder, baking soda, and salt.
In a large bowl, beat the eggs with an electric mixer until thick and light-coloured. Gradually add the sugar, 1/4 cup at a time, beating well after each addition. Stir in the oil and almond extract. Blend in the dry ingredients, mixing until smooth. Stir in the zucchini and ground almonds.
Pour the batter into the prepared pan and bake in a 350 F (180 C) oven for 1 hour and 15 minutes, or until a tester inserted into the centre comes out clean.
Cool the cake in the pan on a rack for 15 minutes. Remove the cake from the pan and cool it completely on a rack.
For the glaze, combine the icing sugar, milk, and almond extract together in a small bowl, stirring until smooth. Spread over the top of the cooled cake, letting the icing run down the sides. Sprinkle the sliced almonds overtop.

Nutrition Facts : Calories 662, Fat 30.4, SaturatedFat 4, Cholesterol 70.9, Sodium 387.8, Carbohydrate 92.4, Fiber 2.5, Sugar 66, Protein 8.1

Tips:

Choose the right zucchini. Look for medium-sized zucchini that are firm to the touch. Avoid zucchini that are too large or have blemishes.
Grate the zucchini finely. This will help it distribute evenly throughout the cake and prevent it from becoming too watery.
Don't overmix the batter. Overmixing can make the cake tough. Mix the batter just until the ingredients are combined.
Bake the cake until a toothpick inserted into the center comes out clean. This will ensure that the cake is cooked through.
Let the cake cool completely before frosting it. This will help the frosting to set properly.

Conclusion:

This almond zucchini is a delicious and moist cake that is perfect for summer. It is easy to make and can be dressed up or down for any occasion. Whether you are serving it for breakfast, brunch, or dessert, this cake is sure to be a hit.