Best 3 Zucchini Cake I Recipes
Zucchini cake is a delectable treat that combines the moistness of zucchini with the sweetness of a cake. It's a versatile dish that can be enjoyed as a snack, breakfast, or dessert. This article presents two delectable zucchini cake recipes: a classic zucchini cake and a gluten-free zucchini cake. The classic zucchini cake is a traditional recipe that showcases the flavors of zucchini, cinnamon, and nutmeg. The gluten-free zucchini cake offers a healthier alternative, featuring almond flour and coconut flour instead of wheat flour. Both recipes are easy to follow and yield moist, flavorful cakes perfect for any occasion.
Here are our top 3 tried and tested recipes!
ZUCCHINI CAKE
This recipe came from my mother, whom I still proclaim as one of the best cooks in the country! Every time I serve it, it brings back memories of all the good old-fashioned cakes she lovingly prepared.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10-12 servings.
Number Of Ingredients 15
Steps:
- In a bowl, combine flour, sugar, cinnamon, baking soda and salt. In a separate bowl, mix oil, eggs and vanilla; add to flour mixture and beat. Add zucchini; mix well. Fold in nuts. Pour into three well-greased 9-in. round baking pans. , Bake at 325° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, beat cream cheese and butter; blend in sugar and vanilla. Beat until smooth. Frost between layers and top and sides of cake.
Nutrition Facts : Calories 931 calories, Fat 49g fat (13g saturated fat), Cholesterol 112mg cholesterol, Sodium 511mg sodium, Carbohydrate 117g carbohydrate (87g sugars, Fiber 2g fiber), Protein 10g protein.
ZUCCHINI CAKE I
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
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
ZUCCHINI CAKE
Make and share this Zucchini Cake recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Mix dry ingredients.
- Combine oil and eggs with vanilla; add to dry ingredients, mix well.
- Add zucchini, stir until combined well.
- Fold in walnuts.
- Place in greased 13x9 baking pan.
- Bake at 350* for 40 minutes, or until pick comes out clean.
Nutrition Facts : Calories 305.9, Fat 17.4, SaturatedFat 2.4, Cholesterol 46.5, Sodium 211.8, Carbohydrate 35.3, Fiber 0.9, Sugar 25.6, Protein 3.5
Tips:
- Choose the right zucchini: For the best results, use small to medium-sized zucchini that are firm and have a deep green color. Avoid zucchini that are large, soft, or have yellowing skin.
- Grate the zucchini correctly: To ensure even cooking, use a box grater to grate the zucchini into long, thin strands. Avoid chopping or dicing the zucchini, as this will result in a less moist cake.
- Drain the grated zucchini: Before adding the zucchini to the batter, be sure to drain off any excess moisture. This will help prevent the cake from becoming too wet and dense.
- Use fresh ingredients: For the best flavor, use fresh ingredients whenever possible. This includes using freshly grated zucchini, eggs, and butter.
- 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 at the right temperature: The cake should be baked at a moderate temperature (350°F) for about 45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting: Allow the cake to cool completely before frosting it. This will help prevent the frosting from melting.
Conclusion:
Zucchini cake is a delicious and versatile dessert that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up extra zucchini from your garden, and it is also a healthy and nutritious snack. With its moist texture, sweet flavor, and nutty topping, zucchini cake is sure to be a hit with everyone who tries it.
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