Best 2 Zuchini Shortcake Recipes
**Zucchini Shortcake: A Unique and Flavorful Twist on a Classic Dessert**
Indulge in the delightful harmony of flavors and textures with our tantalizing zucchini shortcake. This innovative dessert combines the moist, tender crumb of zucchini-infused shortcake with a lusciously sweet and tangy filling of mixed berries and a velvety mascarpone cream. Each bite offers a delightful balance, showcasing the natural sweetness of zucchini, the vibrant flavors of berries, and the creamy richness of mascarpone. Whether you're a seasoned baker or just starting, our easy-to-follow recipes will guide you in creating this exceptional dessert.
**Zucchini Shortcake Recipe:**
- Discover the secrets to crafting the perfect zucchini shortcake base, incorporating grated zucchini, sour cream, and buttermilk for a moist and flavorful result.
- Learn how to achieve the ideal balance of sweetness and tartness in your filling with our mixed berry compote recipe, featuring a medley of fresh berries and a touch of sugar.
- Elevate your dessert with our decadent mascarpone cream recipe, combining mascarpone cheese, heavy cream, and powdered sugar for a smooth and velvety topping.
**Additional Recipes:**
- Explore a tantalizing variation with our Zucchini Chocolate Chip Shortcake recipe, adding a touch of indulgence with rich chocolate chips.
- Elevate your brunch menu with our savory Zucchini Cornbread recipe, featuring a delightful combination of zucchini, cornmeal, and cheese.
- Satisfy your sweet cravings with our Zucchini Bread recipe, a classic treat infused with the goodness of zucchini, cinnamon, and nutmeg.
Embark on a culinary journey with our zucchini shortcake and its accompanying recipes, promising an unforgettable and delectable experience.
ZUCCHINI CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h35m
Yield 8 servings
Number Of Ingredients 21
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.
ZUCHINI SHORTCAKE?
I know zuchini shortcake sounds AWFUL. BUT, it tastes and looks like a delicious apple shortcake. 1 very large or 2 medium sized zuchini, which is cheaper than apples, will make a 9x13 apple shortcake that even your zuchini haters will love. I would bet the farm on it! Just take the idea of turning zuchini into apples and...
Provided by JANE LOUISE
Categories Cakes
Time 1h
Number Of Ingredients 14
Steps:
- 1. In bowl, mix together first 6 ingredients. Make sure zuchini is thoroughly coated and everything is well mixed. I mixed everything with my hands. Pour in greased 9x13 pan In bowl, mix together the shortcake ingredients with spatula. Plop globs of dough evenly over zuchini mixture. Bake 45 minutes at 350 degrees.
- 2. NOTE: Add other fruits with the zuchini like pears, apples,pineapple (drained of course)and/or walnuts, raisins or pecans. No need to add more of the other ingredients to do this. Be creative!
- 3. Diabetic note: Splenda works great in this! AND because zuchini is a vegetable no need to worry about the fruit sugars! I also would not use the brown sugar but replace it with 1/4 cup of a sugar free peach jello. Brown sugar just gives a molasses flavor to white sugar. The peach jello will give a peach flavor to the splenda in it.
Tips:
- Choose fresh, firm zucchini for the best texture and flavor.
- Grate the zucchini on the large holes of a box grater or use a food processor fitted with the grater attachment.
- Squeeze the grated zucchini in a cheesecloth-lined colander to remove excess moisture.
- Use a combination of all-purpose flour and whole wheat flour for a more nutritious shortcake.
- Be careful not to overmix the batter, as this will result in tough shortcakes.
- Bake the shortcakes until they are golden brown and a toothpick inserted into the center comes out clean.
- Serve the shortcakes warm with your favorite toppings, such as whipped cream, ice cream, or fresh berries.
Conclusion:
Zucchini shortcake is a delicious and versatile dessert that can be enjoyed all summer long. With its light and fluffy texture and sweet, zesty flavor, it's a perfect way to use up your garden-fresh zucchini. Whether you serve it with classic toppings like whipped cream and berries or get creative with savory options like grilled chicken or roasted vegetables, zucchini shortcake is sure to be a hit. So next time you're looking for a unique and flavorful dessert, give this recipe a try!
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