Best 2 Zucchini Date Cake Recipes

Indulge your taste buds with our tantalizing Zucchini Date Cake, a culinary masterpiece that seamlessly blends the refreshing essence of zucchini with the natural sweetness of dates. This moist and delectable cake is a symphony of flavors and textures, sure to captivate your senses from the first bite.

Dive into the culinary realm of zucchini and dates as we unveil a treasure trove of delectable recipes:

1. Zucchini Date Cake: The protagonist of our culinary journey, this classic cake showcases the harmonious union of zucchini and dates, resulting in a moist, tender crumb and a burst of natural sweetness.

2. Zucchini Date Muffins: Bite-sized morsels of joy, these muffins are perfect for a quick breakfast, afternoon snack, or lunchbox treat. Enjoy the same irresistible flavors of the cake, now in a convenient portable form.

3. Zucchini Date Bread: A delightful twist on the traditional loaf cake, our zucchini date bread offers a denser, more substantial texture and a delightful crust. Savor the rich flavors of zucchini and dates in every slice.

4. Zucchini Date Scones: Flaky, buttery, and bursting with flavor, these scones are the epitome of indulgence. Enjoy them warm from the oven, slathered with your favorite spread for a truly memorable experience.

5. Zucchini Date Pancakes: Wake up to a delightful breakfast with our zucchini date pancakes. Fluffy, golden-brown pancakes infused with the goodness of zucchini and dates, topped with your favorite syrup or fresh berries.

Embark on this culinary adventure and discover the endless possibilities of zucchini and dates. From the classic cake to the portable muffins, the hearty bread to the flaky scones, and the irresistible pancakes, each recipe promises a unique taste sensation that will leave you craving more.

Here are our top 2 tried and tested recipes!

ZUCCHINI CAKE

Zucchini Cake image

Provided by Ree Drummond : Food Network

Categories dessert

Time 1h35m

Yield 8 servings

Number Of Ingredients 21

Ingredients

Butter, for greasing the pan
1 1/2 cups all-purpose flour
1 1/3 cups granulated sugar
1 cup finely chopped pecans
1/2 cup sweetened flaked coconut
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
3 tablespoons vegetable oil
2 tablespoons milk, plus more if needed
1 teaspoon vanilla extract
2 large eggs
2 cups grated unpeeled zucchini (about 4 zucchini; use the small holes on a grater and pat dry with a paper towel)
One 8-ounce package cream cheese, softened
4 tablespoons salted butter, softened
2 cups powdered sugar, more or less as needed
2 teaspoons vanilla extract
2 splashes milk, if needed
1/2 cup chopped pecans, for garnish

Steps:

For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan.
In a large bowl, whisk together the flour, granulated sugar, pecans, coconut, baking soda, cinnamon, salt, nutmeg and ginger. In another bowl, whisk together the oil, milk, vanilla and eggs and stir in the grated zucchini. Fold this into the dry ingredients. The batter will be stiff and dry but keep folding it and it will all come together. If it still seems too dry, just add a little more milk.
Spread the batter into the prepared pan. Bake until a wooden pick inserted in the center comes out with moist crumbs and the cake is pulling away from the sides of the pan, about 20 minutes. Cool completely on a wire rack.
For the frosting: Beat the cream cheese and butter in a large bowl with a mixer at medium speed until smooth. Beat in the powdered sugar and vanilla just until smooth. Add the milk if necessary.
Spread the frosting over the top of the cooled cake. Garnish with chopped pecans.

ZUCCHINI DATE CAKE

Zucchini Date Cake image

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

Provided by 55tbird

Categories Dessert

Time 1h20m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 12

Ingredients

3 eggs
2 cups sugar
1 cup oil
2 teaspoons vanilla
2 cups shredded zucchini
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups flour
3/4 cup chopped dates
1 1/2 cups nuts

Steps:

Mix eggs, sugar, oil and vanilla.
Beat until smooth.
Add zucchini.
Stir in dry ingredients.
Add dates and nuts.
Pour into a 9x13 greased and floured pan.
Bake at 325 degrees for 45 minutes to one hour.

Nutrition Facts : Calories 523.4, Fat 28.5, SaturatedFat 4.3, Cholesterol 52.9, Sodium 568.7, Carbohydrate 63.2, Fiber 3.4, Sugar 41.8, Protein 7.2

Tips:

Choose ripe, firm zucchini: This will ensure that the cake has a moist and tender texture.
Grate the zucchini finely: This will help it to distribute evenly throughout the cake batter.
Use a food processor to chop the dates: This will help to create a smooth and creamy texture.
Don't overmix the batter: Overmixing can make the cake tough.
Bake the cake at a moderate temperature: This will help to prevent the cake from drying out.
Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.

Conclusion:

This zucchini date cake is a delicious and healthy way to enjoy zucchini. It is moist, tender, and full of flavor. The dates add a natural sweetness to the cake, and the walnuts add a nice crunch. This cake is perfect for breakfast, lunch, or dessert. It is also a great way to use up leftover zucchini.

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