Zucchini Honey Cake Recipes
ZUCCHINI HONEY CAKE
This recipe comes from a Home Cooking magazine. I make it quite a lot, especially in the fall when there is lots of zucchini around, it has a wonderful honey taste, and very moist.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h25m
Yield 2 cakes
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees.
- Set oven rack to second lowest position.
- Oil and flour 2 medium or 3 mini loaf pans.
- In a mixing bowl using an electric mixer beat eggs well; add honey and oil, beat until well combined.
- Add zucchini and vanilla, mix.
- Sift dry ingredients, then add to egg mixture.
- Fold in nuts or raisins.
- Pour batter into prepared pan about 3/4 full.
- Bake for about 1 hour or until cake tests done.
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- Preheat oven to 325 degrees F. Grease a bundt or 9x13-inch baking pan with cooking spray or butter and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
- In a large bowl, add the eggs, honey, buttermilk and oil and whisk well until mixture is smooth. Stir in zucchini. Add dry ingredients through a sifter into the wet ingredients (see note). Whisk to combine just until no more dry spots remain. Be careful not to overmix.
- Pour cake batter into prepared baking pan and spread evenly. Bake in preheated 325 degree F oven for 40 to 50 minutes or cake no longer jiggles and inserted toothpick comes out clean. For bundt cake, after removing from oven let cake cool in pan for 5 minutes and then invert onto cooling rack or plate to cool. Cake can be frosted with glaze warm or cooled.
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