Zucchini Almond Cake Recipes

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LEMON ZUCCHINI CAKE



Lemon Zucchini Cake image

This Lemon Zucchini Cake is definitive proof that lemon and zucchini belong together! Beautifully moist and undeniably delicious, this easy cake is topped with a lemon glaze that will keep you coming back for one more slice. An excellent way to use up that zucchini from your garden!

Provided by Trish - Mom On Timeout

Categories     Dessert

Time 55m

Number Of Ingredients 13

1 ¼ cup granulated sugar
6 tablespoons extra virgin olive oil (or vegetable or canola oil)
2 eggs (room temperature)
⅓ cup vanilla almondmilk (or whole milk)
2 tablespoons lemon juice
1 teaspoon vanilla or almond extract
2 cups cake flour
1 ⅓ teaspoons baking powder
½ teaspoon kosher salt
1 ½ cup shredded zucchini (drained and squeezed dry)
2 tablespoons lemon zest
1 cup powdered sugar
1 to 2 tablespoons lemon juice

Steps:

  • Preheat oven to 350°F.
  • Spray a loaf pan with baking spray and line with parchment paper. Set aside.
  • Combine flour, baking powder, and salt in a medium bowl and whisk together. Set aside.
  • In a large bowl, combine the sugar and olive oil. Whisk to combine.
  • Add eggs and almondmilk and whisk together.
  • Add lemon juice and vanilla extract and stir to combine.
  • Add flour mixture and stir just until incorporated.
  • Fold in zucchini and lemon zest.
  • Pour batter into the prepared pan and bake for 45 to 55 minutes or until an inserted toothpick comes out with moist crumbs. The top of the cake should look dry.
  • Place the loaf on a cooling rack and cool for 15 minutes. Use the parchment paper to carefully life the cake from the pan. Let cool completely on rack.

Nutrition Facts : Calories 331 kcal, Carbohydrate 57 g, Protein 4 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 32 mg, Sodium 144 mg, Fiber 1 g, Sugar 37 g, ServingSize 1 serving

ZUCCHINI ALMOND CAKE



Zucchini Almond Cake image

Make and share this Zucchini Almond Cake recipe from Food.com.

Provided by Lumberjackie

Categories     Dessert

Time 1h35m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 14

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 eggs
3 cups granulated sugar
1 1/4 cups vegetable oil
1 teaspoon almond extract
3 cups finely grated peeled zucchini
1 cup ground almonds
1 1/2 cups icing sugar
2 tablespoons milk
1/4 teaspoon almond extract
1/4 cup toasted sliced almonds

Steps:

  • Preheat the oven to 350 F (180 C).
  • Grease and flour a 10-inch (3 L) tube pan. (I often use a bunt pan / ring mould instead).
  • Sift together: the flour, baking powder, baking soda, and salt.
  • In a large bowl, beat the eggs with an electric mixer until thick and light-coloured. Gradually add the sugar, 1/4 cup at a time, beating well after each addition. Stir in the oil and almond extract. Blend in the dry ingredients, mixing until smooth. Stir in the zucchini and ground almonds.
  • Pour the batter into the prepared pan and bake in a 350 F (180 C) oven for 1 hour and 15 minutes, or until a tester inserted into the centre comes out clean.
  • Cool the cake in the pan on a rack for 15 minutes. Remove the cake from the pan and cool it completely on a rack.
  • For the glaze, combine the icing sugar, milk, and almond extract together in a small bowl, stirring until smooth. Spread over the top of the cooled cake, letting the icing run down the sides. Sprinkle the sliced almonds overtop.

Nutrition Facts : Calories 662, Fat 30.4, SaturatedFat 4, Cholesterol 70.9, Sodium 387.8, Carbohydrate 92.4, Fiber 2.5, Sugar 66, Protein 8.1

ZUCCHINI ALMOND CAKE



Zucchini Almond Cake image

This cake looks so nice and is SO good. A change fron the chocolate Zucchini cake.I have had this recipe for years and always use it in Zucchini season and have purchased zucchini just to make this cake as well.I have handed out this recipe many times. I have also frozen this cake and glazed it before serving

Provided by Dotty2

Categories     Dessert

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 14

3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 eggs
3 cups sugar
1 1/4 cups oil
1 teaspoon almond extract
3 cups finely grated peeled zucchini
1 cup ground almonds
1 1/2 cups icing sugar
2 tablespoons milk
1/4 teaspoon almond extract
1/4 cup toasted sliced almonds

Steps:

  • Preheat oven to 350°F.
  • Grease well and flour 10" tube pan.
  • Sift together Flour,baking powder,baking soda,and salt.
  • In a large bowl, beat eggs until thick and light colored.
  • Gradually add sugar 1/4 cup at a time beating well after each addition.
  • Stir in oil and almond extract.
  • blend in dry ingredients, mixing until smooth.
  • Stir in zucchini and almonds.
  • pour batter into prepared pan and bake for 1 HR 15Mins or until skewer inserted in center comes out clean. Cool in pan for about 15 minutes remove from pan and cool completely on rack.
  • spread with almond glaze.
  • FOR GLAZE:.
  • stir together icing sugar,milk,and extract until smooth.
  • spread over top of cooled cake.
  • Let icing run down sides of cake.
  • Sprinkle top with toasted almonds.

Nutrition Facts : Calories 662, Fat 30.4, SaturatedFat 4, Cholesterol 70.9, Sodium 387.8, Carbohydrate 92.4, Fiber 2.5, Sugar 66, Protein 8.1

GLUTEN-FREE ZUCCHINI-ALMOND CAKE



Gluten-Free Zucchini-Almond Cake image

Grated zucchini gives this crowd-pleasing cake a moist texture and subtle sweetness. Almond flour adds nutty flavor and makes it perfect for those on a gluten-free diet. Martha made this recipe on "Martha Bakes" episode 812.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Yield Serves 10 to 12

Number Of Ingredients 13

1/2 stick unsalted butter, melted, plus room-temperature butter for pan
1 1/2 cups almond flour (spooned and leveled)
1/4 cup plus 2 tablespoons potato starch (spooned and leveled)
1 1/4 teaspoons gluten-free baking powder
1/4 teaspoon fine salt
3 large eggs, room temperature
1/2 cup packed light-brown sugar
1 tablespoon pure vanilla extract
1 cup finely grated zucchini (from 1 medium zucchini), squeezed of excess liquid
5 tablespoons unsalted butter, room temperature
1 teaspoon pure vanilla extract
8 ounces cream cheese, room temperature
1/3 cup confectioners' sugar

Steps:

  • Cake:Preheat oven to 350 degrees. Butter an 8-inch round, 2-inch deep cake pan. Line bottom with parchment round; butter paper. In a bowl, whisk together almond flour, potato starch, baking powder, and salt.
  • Set a large heatproof bowl over (not in) a pot with 1 inch barely simmering water. Add eggs and whisk until foamy, about 1 minute. Whisk in brown sugar and continue to whisk until mixture is fluffy and sugar is dissolved, 3 minutes. Remove bowl from pot and, using a mixer, whisk on high until mixture is pale, thick, and cool to touch, 7 to 10 minutes.
  • With a flexible spatula, gently fold in melted butter, flour mixture, vanilla, and zucchini. Pour into pan and bake, rotating pan halfway through, until cake is golden brown and a toothpick inserted in center comes out with moist crumbs, 25 to 30 minutes. Let cake cool completely in pan on a wire rack. Invert onto a serving platter.
  • Frosting:With mixer, beat together butter, vanilla, and cream cheese on medium-high until fluffy, about 3 minutes. Add confectioners' sugar and beat until combined. Spread on top of cake. (Cake can be refrigerated, covered, up to 2 days.)

Nutrition Facts : Calories 302 g, Fat 23 g, Fiber 2 g, Protein 6 g, SaturatedFat 10 g

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