Zucchini Cream Cheese Cake Recipes

Steps:

• In a large bowl, beat eggs and oil. Combine the flour, sugar, baking powder, salt and cinnamon; add to egg mixture and mix well. Stir in zucchini. Spread into a greased 15x10x1-in. baking pan. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Add enough milk to achieve spreading consistency. Frost cake and cut into squares. Store leftovers in the refrigerator.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a sheet cake pan with cooking spray. Sift together the flour, cocoa powder, baking soda, and salt.
• In a mixing bowl, beat together 3 cups of sugar with canola oil with an electric mixer on low speed until the mixture is smooth; add 3 eggs one at a time, and beat again to combine. Beat in zucchini and vanilla until well combined. Beat the flour mixture into the sugar mixture by fourths, alternating with 1/4 cup of buttermilk after every portion of flour mixture. Mix the batter for 1 minute on medium-high speed, and pour the batter into the prepared baking pan.
• In a bowl, mix together the cream cheese and 1/4 cup of sugar until thoroughly combined, then mix in 1 egg until the cream cheese mixture is smooth. Spoon dollops of the cream cheese here and there over the cake batter, and swirl the cream cheese mixture through the batter with a table knife to make a marbled effect. Sprinkle the milk chocolate and semisweet chocolate chips over the cake.
• Bake in the preheated oven until a toothpick inserted into the chocolate portion of the center of the cake comes out with moist crumbs, 25 to 30 minutes. Cool on a rack.

Steps:

• Heat oven to 350° F. Spray 8-inch square pan with cooking spray; line with cooking parchment paper.
• In large bowl, mix flour, granulated sugar, cinnamon, baking powder, baking soda and salt. In medium bowl, mix bananas, zucchini, egg, vegetable oil and 1 teaspoon vanilla. Add wet ingredients to dry ingredients all at once; stir just until combined.
• Spread batter in pan. Bake 35 to 40 minutes or until cake just begins to turn brown on top and toothpick inserted in center comes out with a few moist crumbs. Cool completely in pan, about 1 hour.
• In medium bowl, beat Frosting ingredients with electric mixer on medium speed until smooth and creamy. Spread evenly on top of cake. Cut into 3 rows by 3 rows. Cover and refrigerate any remaining cake.

Steps:

• Cake:.
• Combine dry ingredients (flour, sugar, cinnamon, baking powder, and baking soda) in a mixing bowl.
• Add oil, eggs and mix well.
• Add zucchini and walnuts; stir well.
• Pour into a greased 9 x 13 inch baking pan.
• Bake at 350 degrees for 35-40 minutes.
• Cool.
• Frosting:.
• Beat cream cheese, butter, milk, and vanilla until smooth.
• Add sugar and mix well.
• Frost cake.
• Sprinkle with additional walnuts.

Steps:

• cream sugar, oil and butter.
• add eggs, yogurt and vanilla.
• sift dry ingredients and add to wet- batter will be really thick, moisture from the zucchini will come out while cooking.
• fold in zucchini and chocolate chips.
• spread in greased 13x9 in pan and bake at 325 for 30-35 minutes.
• cool completely and frost
• beat cream cheese and butter until fluffy, beat in vanilla and powdered sugar until smooth- i start adding it by 1/2 cup increments and taste along the way.
• refrigerate until serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat eggs, vegetable oil, white sugar, and vanilla extract in a large bowl until thoroughly combined. Whisk flour, baking powder, baking soda, and salt in a separate bowl. Stir the flour mixture into the wet ingredients and mix in zucchini. Transfer batter to the prepared baking dish.
• Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the center comes out with moist crumbs, about 40 minutes. Let cool completely.
• Beat cream cheese and butter in a bowl until smooth; stir in applesauce and nutmeg. Mix in confectioners' sugar until the frosting is smooth and workable; spread on cooled zucchini cake.

Steps:

• Preheat oven to 350 F (170 C).
• Beat sugar, butter, vanilla and cream cheese on medium speed or about 4 minutes.
• Add eggs one at a time and beat.
• Add flour, baking powder, salt and 2 to 2 1/2 teaspoons cinnamon and beat on low until blended.
• Shred the zucchini (or chop it into very small pieces). I used my manual food processor (salsa maker) which worked great.
• Stir in the zucchini.
• Pour into 13 x 9 pan.
• Combine the 1/3 cup sugar and 1 teaspoons cinnamon and sprinkle over the batter.
• Bake for about 30-40 minutes or until a toothpick comes out clean.
• Enjoy!

Steps:

• Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray.
• Beat eggs, vegetable oil, applesauce, sugar, brown sugar, and vanilla together in a large bowl.
• Add in flour, baking powder, baking soda, cinnamon, salt, and nutmeg and mix well.
• Fold in zucchini and stir until completely mixed in. Pour batter into prepared 9 x 13 inch pan.
• Bake for 35-40 minutes or until toothpick inserted into the center comes out clean.
• While the cake cools, mix together frosting ingredients and spread over the top of the cooled cake.
• If desired, sprinkle the top of the cake with cinnamon and sugar.