ZUCCHINI PINEAPPLE CAKE
Make and share this Zucchini Pineapple Cake recipe from Food.com.
Provided by Aroostook
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Grease and flour a 10 inch tube pan.
- Preheat oven to 350F Beat egg and sugar until lightly colored yellow Add oil and beat well.
- Sift flour, leavenings and spices into egg mixture and beat 2 minutes.
- Stir in pineapple, nuts, vanilla and zucchini.
- Pour batter into pan.
- Bake 1 hr 20 minutes Cool on rack 30 minutes Loosen cake from sides of pan.
- Invert on a cake rack to cook completely.
- Glaze: 1 c.
- conf.
- sugar and 1 tbls.
- milk.
- mix well and pour over cooled cake.
Nutrition Facts : Calories 511.8, Fat 26.5, SaturatedFat 3.5, Cholesterol 70.7, Sodium 386.3, Carbohydrate 65, Fiber 1.8, Sugar 46.8, Protein 6.1
DOUBLE CHOCOLATE ZUCCHINI MUFFINS
Steps:
- Preheat your oven to 350 degrees F (175 degrees C) and line or grease a regular muffin tin.
- Mix the mashed avocado, milk, oil, egg, sugars and vanilla until very smooth. Stir in the grated zucchini.
- Sift over the flour, cocoa powder, baking powder, baking soda, salt and cinnamon and mix just until combined. Divide the batter into the muffin tin and scatter the top of each with chocolate chips.
- Bake the muffins until they bounce back when touched or a skewer inserted into the center comes out clean, 20 to 23 minutes.
- Remove the muffins from the tin to cool completely. The muffins will keep at room temperature for up to 4 days or can be frozen for up to 3 months.
ZUCCHINI PINEAPPLE CAKE
Make and share this Zucchini Pineapple Cake recipe from Food.com.
Provided by LizCl
Categories Dessert
Time 1h15m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Beat eggs until fluffy, add sugar, vanilla, oil, zucchini. Sift dry ingredients and add to egg mixture. Blend well.
- Add pineapple, raisins, and nuts and mix well.
- Bake in 2 well greased loaf pans for 1 hour at 350 degrees.
Nutrition Facts : Calories 3158.8, Fat 154.2, SaturatedFat 23.7, Cholesterol 317.2, Sodium 2555.2, Carbohydrate 409.6, Fiber 14.4, Sugar 224.8, Protein 45.9
ZUCCHINI NUT CAKE
This is a close recreation of a lost recipe of my mother's, a zucchini cake with a baked-in caramel nut topping, similar in concept to an upside-down cake. Kids of all ages love it, and it is sure to be a favorite during zucchini season!
Provided by Steve
Categories Fruits and Vegetables Vegetables Squash
Time 1h35m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as a Bundt®).
- Sift flour, salt, baking soda, cinnamon, nutmeg, and allspice together in a bowl. Cream butter and vegetable shortening together in a separate large bowl until thoroughly combined; beat in white sugar and 1 cup brown sugar until the mixture is smooth and creamy. Beat eggs, water, and vanilla extract into the shortening mixture, followed by the flour mixture. Gently stir in zucchini and 1/2 cup walnuts. If batter seems dry, mix in 1 more tablespoon water.
- Melt 1/4 cup butter in a saucepan over medium-low heat and stir in 1/2 cup brown sugar until it has dissolved and small bubbles appear in the mixture. Stir 1/2 cup walnuts into the brown sugar mixture.
- Spoon brown sugar-walnut mixture into the bottom of the prepared cake pan and pour cake batter over the mixture.
- Bake in the preheated oven until lightly golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan for 10 minutes, then invert over a serving plate to reveal the brown sugar topping.
Nutrition Facts : Calories 504.6 calories, Carbohydrate 59.8 g, Cholesterol 77 mg, Fat 28 g, Fiber 1.7 g, Protein 6.2 g, SaturatedFat 10.5 g, Sodium 406.8 mg, Sugar 38.1 g
ZUCCHINI WALNUT CAKE
What gardener doesn't have extra zucchini? When it's abundant, I shred and freeze plenty so I have it on hand to bake this moist zucchini cake recipe all year long. The cream cheese frosting is yummy, and the big panful always goes fast at picnics or potlucks. -Marie Hoyer, Hodgenville, Kentucky
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 24 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Grease a 13x9-in. baking pan; set aside. , In a large bowl, beat the zucchini, sugar, oil and eggs until well blended. Combine the flour, cinnamon, salt, baking powder and baking soda; gradually beat into zucchini mixture until blended. Fold in walnuts if desired. , Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool completely on a wire rack. , For frosting, in a small bowl, beat the cream cheese, butter, milk and vanilla until smooth. Add confectioners' sugar and mix well. Frost cake. Sprinkle with nuts if desired. Store in the refrigerator.
Nutrition Facts : Calories 275 calories, Fat 13g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 174mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
MARY'S ZUCCHINI BREAD
This is my mother-in-law's favorite recipe and for very good reason! This recipe makes two very moist and flavorful loaves. I hope you will enjoy it!
Provided by Bev I Am
Categories Breads
Time 1h20m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 11
Steps:
- Place eggs, oil, zucchini and vanilla extract in blender and puree.
- Sift together sugar, flour, baking soda, salt and baking powder and cinnamon.
- Pour liquid ingredients into dry and mix.
- Add nuts.
- Divide batter into two loaf pans.
- Bake at 325F degrees for 1 hour.
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- Add oil, granulated and brown sugars to a mixing bowl and beat well to combine. Add pineapple, eggs, vanilla and sour cream. Stir in grated zucchini.
- In a separate mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Add to the wet mixture, stirring just until combined.
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