ZUCCHINI WALNUT CARROT CAKE
This zucchini carrot cake is a tasty breakfast alternative.
Provided by MWOOLF
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 16
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Cream sugar and eggs together in a large bowl. Mix in applesauce and oil.
- Whisk whole wheat flour, all-purpose flour, baking soda, cinnamon, nutmeg, and salt together in a bowl; add to egg mixture. Fold in carrot, zucchini, and 1 cup walnuts. Spread in the prepared pan. Sprinkle with remaining walnuts.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
Nutrition Facts : Calories 232.4 calories, Carbohydrate 21.5 g, Cholesterol 20.5 mg, Fat 15.2 g, Fiber 2.5 g, Protein 4.6 g, SaturatedFat 1.5 g, Sodium 291.2 mg, Sugar 8.1 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.
EASY CAKE MIX ZUCCHINI BREAD
Here's another brilliant (and easy!) way to use up a garden full of zucchini. These tasty loaves are freezer-friendly, so bake up a few batches and save for later.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 2h10m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray bottoms only of two 8x4-inch loaf pans with cooking spray.
- In large bowl, stir cake mix, cinnamon, oil, milk and eggs until well blended. Add zucchini; mix well. Divide batter evenly between pans.
- Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour. Wrap tightly, and store at room temperature up to 2 days.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 8 g, TransFat 0 g
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
CHOCOLATE-ZUCCHINI CAKES WITH WALNUTS
Zucchini makes these easy-to-prepare treats surprisingly moist and delicate.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 30m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. In a large bowl, stir together butter, sugar, salt, and egg until combined. Add vanilla, zucchini, and sour cream and stir until incorporated. Sift flour and cocoa powder into bowl and stir until combined. Stir in chocolate.
- Spray 2 mini muffin pans with cooking spray. Fill each cup with 2 tablespoons batter and top with a walnut. Bake until a toothpick inserted in center of a muffin comes out clean, 15 to 17 minutes. Let muffins cool slightly in pans on wire racks before serving.
Nutrition Facts : Calories 252 g, Fat 15 g, Fiber 1 g, Protein 4 g
CHOCOLATE ZUCCHINI CAKE III
This is a moist fudgy type cake. Sweet but not extremely sweet and makes good use of zucchini! You can frost it with chocolate frosting or cream cheese icing.
Provided by Sandy
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
- Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.
Nutrition Facts : Calories 268.5 calories, Carbohydrate 27.2 g, Cholesterol 31 mg, Fat 17.5 g, Fiber 1.6 g, Protein 3.4 g, SaturatedFat 2.5 g, Sodium 187.6 mg, Sugar 17.1 g
ZUCCHINI WALNUT CHIP CHOCOLATE CAKE
Grace Engle of Cortland, Ohio relies on shredded zucchini to make this one of moistest cakes you've ever tried. She adds walnuts and chocolate chips to guarantee each piece is met with a glass of milk and a smile.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-15 servings.
Number Of Ingredients 13
Steps:
- In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in oil and vanilla. Combine the flour, cocoa, baking soda, baking powder and cinnamon; gradually add to the creamed mixture. Fold in zucchini and walnuts if desired., Spread into a greased 13x9-in. baking pan. Sprinkle with chocolate chips. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 298 calories, Fat 16g fat (6g saturated fat), Cholesterol 59mg cholesterol, Sodium 270mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
CARROT ZUCCHINI WALNUT CAKE
I created this recipe one day to satisfy several cravings. There are several shortcuts possible to make this recipe faster to make. For example, buying carrots already shredded then chopping them finer in a food processor would work fine. The flax/water mixture can be replaced by one medium sized banana, though I have not tested it for taste.
Provided by katedanger
Categories Dessert
Time 1h10m
Yield 16-18 slices
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Grease and flour a 9x13 dark glass dish.
- In a food processor, blend together the flax meal and all of the water until well blended. Let sit for at least 5 minutes (you could start shredding the carrots or zucchini while you're waiting). It should make a gooey mixture.
- In a large bowl, cream together sugar and flax/water mixture. Add oil and mix well.
- Mix in flour, spices, salt, and baking soda.
- When well combined, add the carrots, zucchini and walnuts.
- Pour batter into the prepared dish. Bake for 50 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 229, Fat 7.5, SaturatedFat 1, Sodium 316, Carbohydrate 39.5, Fiber 1.4, Sugar 26.2, Protein 2.1
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