Zucchini Nut Cake Recipes

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.

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease 2 9x13-inch baking pans.
• Beat eggs, white sugar, and vegetable oil together until well blended.
• Stir flour, baking soda, cinnamon, and salt into egg mixture until batter is just mixed.
• Fold zucchini, 1 1/2 cups coconut and 1 1/2 cups black walnuts into batter until evenly distributed.
• Divide batter evenly between the prepared baking pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on wire racks.
• Beat cream cheese and butter in a large bowl with an electric mixer until smooth.
• Gradually beat confectioners' sugar into cream cheese mixture until frosting is light and fluffy.
• Fold 1 cup coconut, 1/2 cup black walnuts, raisins, and vanilla extract into cream cheese frosting.
• Spread cream cheese frosting over completely cooled cakes.

Steps:

• In a large bowl beat eggs and sugar until frothy. Gradually beat in oil. Combine dry ingredients; add to batter. Beat 4 minutes. Stir in carrots, zucchini and nuts. Pour into three greased 9-in. round baking pans. Bake at 350° for about 35 minutes or until top springs back when lightly touched. Cool 5 minutes before removing from pans. Cool thoroughly on a wire rack. , For frosting, beat cream cheese and butter in a large bowl until smooth. Add sugar and vanilla. Continue beating until sugar is dissolved. Spread between the layers and over the top and sides of the cake. Garnish with whole or chopped nuts if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9-inch baking pan.
• Combine the flour, baking soda, salt, baking powder, and cinnamon in a bowl and set aside. In a separate bowl, mix the eggs, oil, sugar, grated zucchini, and vanilla. Add the flour mixture to the zucchini mixture and stir until just combined. Stir in the chopped nuts. Pour the batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

Steps:

• In a bowl, combine flour, sugar, cinnamon, baking soda and salt. In a separate bowl, mix oil, eggs and vanilla; add to flour mixture and beat. Add zucchini; mix well. Fold in nuts. Pour into three well-greased 9-in. round baking pans. , Bake at 325° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, beat cream cheese and butter; blend in sugar and vanilla. Beat until smooth. Frost between layers and top and sides of cake.

Steps:

• Preheat oven to 350 degrees. Sift the flour, baking soda, baking powder and salt into a large bowl. Stir in the sugar. In another bowl, whisk together the eggs, oil, orange juice, zest, ginger and vanilla. Pour the wet ingredients into the bowl with the flour and stir until just combined. Fold in the zucchini and hazelnuts.
• Butter and flour a tube pan. Scrape the batter into the pan and bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Cool the cake in the pan for 10 minutes. Remove from the pan and cool completely on a wire rack. Slice and serve.