Best 3 Zucchini Honey Cake Recipes

Indulge in the delightful symphony of zucchini and honey in this enticing honey cake recipe. This culinary masterpiece is a delightful fusion of flavors and textures that will tantalize your taste buds. Crafted with the goodness of zucchini, honey, and an array of spices, this moist and luscious cake is sure to become a favorite in your kitchen. Join us on a culinary adventure as we explore this delectable zucchini honey cake recipe, along with three other enticing variations that offer unique twists on this classic treat.

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ZUCCHINI HONEY CAKE

Zucchini Honey Cake image

This recipe comes from a Home Cooking magazine. I make it quite a lot, especially in the fall when there is lots of zucchini around, it has a wonderful honey taste, and very moist.

Provided by Kittencalrecipezazz

Categories Dessert

Time 1h25m

Yield 2 cakes

Number Of Ingredients 12

Ingredients

3 eggs
1 1/2 cups liquid honey
1 cup oil
2 cups finely shredded zucchini
1 teaspoon vanilla
3 cups flour, sifted
1 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon nutmeg
2 teaspoons cinnamon
1 cup chopped nuts or 1 cup raisins

Steps:

Preheat oven to 325 degrees.
Set oven rack to second lowest position.
Oil and flour 2 medium or 3 mini loaf pans.
In a mixing bowl using an electric mixer beat eggs well; add honey and oil, beat until well combined.
Add zucchini and vanilla, mix.
Sift dry ingredients, then add to egg mixture.
Fold in nuts or raisins.
Pour batter into prepared pan about 3/4 full.
Bake for about 1 hour or until cake tests done.

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 SPICE CAKE

Zucchini Spice Cake image

I created this recipe to use up a bumper crop of zucchini and to get my kids to eat more fruits and veggies without them knowing it. It is a dense cake reminiscent of carrot cake. I frequently add in an extra cup of stir-ins. Raisins, flake coconut, and walnuts or pecans are favorites.

Provided by BECCARAE1

Categories Fruits and Vegetables Vegetables Squash

Time 3h5m

Yield 24

Number Of Ingredients 14

Ingredients

3 cups grated unpeeled zucchini
3 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon baking powder
2 cups white sugar
1 cup brown sugar
1 tablespoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ teaspoon salt
4 eggs
1 cup unsweetened applesauce
¾ cup vegetable oil
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch pan.
Place grated zucchini in a colander and set aside to drain.
Whisk together the flour, baking soda, baking powder, white sugar, brown sugar, cinnamon, cloves, nutmeg, and salt in a large bowl until well blended. Beat the eggs, applesauce, oil, and vanilla in a separate bowl until smooth. Fold in the flour mixture, then stir in the zucchini. Pour the batter into the prepared pan.
Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Allow to cool completely before cutting.

Nutrition Facts : Calories 236.5 calories, Carbohydrate 39.6 g, Cholesterol 31 mg, Fat 7.8 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 1.4 g, Sodium 163.7 mg, Sugar 27 g

Tips:

Choose the right zucchini: Use fresh, firm zucchini that are free of blemishes. Overripe zucchini will have a mushy texture and watery flavor.
Grate the zucchini finely: This will help the zucchini blend seamlessly into the cake batter and prevent it from becoming too watery.
Don't overmix the batter: Overmixing can develop the gluten in the flour and make the cake tough. Mix just until the ingredients are combined.
Bake the cake in a loaf pan: This will help the cake cook evenly and prevent it from becoming too dry.
Cool the cake completely before frosting it: This will help the frosting to set properly and prevent it from melting.
Use a cream cheese frosting: A cream cheese frosting is the perfect complement to the sweet and moist zucchini cake.
Decorate the cake with honey and chopped nuts: This will add a touch of sweetness and crunch to the cake.

Conclusion:

Zucchini honey cake is a delicious and easy-to-make dessert that is perfect for any occasion. It is moist, flavorful, and packed with zucchini, which adds a unique twist to this classic cake. Whether you are a seasoned baker or just starting out, this recipe is sure to be a hit. So next time you have some zucchini on hand, give this recipe a try and enjoy a slice of this delicious cake.