Zucchini Nut Breadcake Recipes

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ZUCCHINI NUT CAKE



Zucchini Nut Cake image

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

2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice
½ cup butter
½ cup vegetable shortening
1 cup white sugar
1 cup brown sugar, not packed
3 eggs
1 tablespoon water, or more if needed
1 teaspoon vanilla extract
2 cups shredded zucchini
½ cup chopped walnuts
¼ cup butter
½ cup brown sugar
½ cup chopped walnuts

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

ZUCCHINI WALNUT CAKE



Zucchini Walnut Cake image

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

2 cups shredded zucchini
2 cups sugar
1 cup canola oil
4 large eggs
2-1/2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup chopped toasted walnuts, optional
FROSTING:
3 ounces cream cheese, softened
1/4 cup butter, softened
1 tablespoon 2% milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
Additional chopped toasted walnuts, optional

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.

ZUCCHINI NUT BREAD/CAKE



ZUCCHINI NUT BREAD/CAKE image

Pretty sure everyone has their own recipe for this tasty delight. When I make it in loaf pans, we slice it, toast it and slather either butter or cream cheese on it (maybe even both?) for breakfast or a snack. I also bake it in a bundt pan, slice it in half horizontally and frost with cream cheese frosting as you would a regular...

Provided by CC MCCART-FROST

Categories     Other Snacks

Time 1h20m

Number Of Ingredients 11

3 eggs
1 c oil
2 c zucchini, grated (peel and all)
3 tsp vanilla
4 tsp cinnamon
1 tsp baking soda
3 c flour
2 c sugar
1 tsp salt
1 tsp baking powder
1 c chopped nuts

Steps:

  • 1. Blend all wet ingredients, add zucchini and blend well.
  • 2. Mix all dry ingredients including nuts.
  • 3. Mix both dry and wet ingredients together.
  • 4. Pour into either 2 small loaf pans or 1 bundt pan that have been either sprayed or greased.
  • 5. Bake in preheated oven at 325 for approximately 60 mins. I like to start testing with a clean toothpick at 45 mins.
  • 6. Cool on rack for 10 - 15 minutes and then invert pans and finish cooling.
  • 7. Forgot to add, for that extra OOOMPH you can add 2 tsps grated lemon peel, 2 tsps grated orange peel and 1/2 tsp orange extract.

MOM'S ZUCCHINI BREAD



Mom's Zucchini Bread image

Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks.

Provided by v monte

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h40m

Yield 24

Number Of Ingredients 11

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
3 eggs
1 cup vegetable oil
2 ¼ cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

Steps:

  • Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  • Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  • Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  • Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 32.1 g, Cholesterol 23.3 mg, Fat 13.1 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 179.8 mg, Sugar 19.2 g

CHOCOLATE ZUCCHINI BREAD(CAKE)



Chocolate Zucchini Bread(Cake) image

These I make with My home grown Zucchini! The kids and husband does not know that they're getting their veggies!!

Provided by Rita1652

Categories     Quick Breads

Time 1h15m

Yield 2 loafs, 16 serving(s)

Number Of Ingredients 16

3 eggs
1 cup olive oil (YES olive)
2 cups grated and squeezed zucchini
1 ounce unsweetened chocolate, melted (August 6/2011 I used 2 ounces unsweetened chocolate)
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
1/2 teaspoon fresh ground nutmeg
3/4 cup raisins or 3/4 cup dried cranberries
1/2 cup brown sugar
1 1/2 cups sugar
1 teaspoon vanilla
1 cup chocolate chips (white, dark, milk optional)
1 cup chopped nuts, toasted (optional)
1 cup coconut flakes (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Lightly grease 2 9X5 loaf pans.
  • In a bowl combine eggs sugar, oil, zucchini, vanilla, and chocolate; beat well.
  • Sift together flour, baking soda, salt cinnamon and nutmeg; stir into liquid mixture to combine.
  • Blend in chips, raisins, nut and or coconut.
  • Pour into pans.
  • Bake for 50-60 minutes.

ZUCCHINI NUT BREAD



Zucchini Nut Bread image

Lighter and fluffier than most zucchini breads, this is a great way to put that vegetable to good use! -Kevin Bruckerhoff, Columbia, Missouri

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (12 slices each).

Number Of Ingredients 12

2 cups sugar
1 cup canola oil
3 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon grated lemon zest
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 cups shredded zucchini (about 2 medium)
1/2 cup chopped walnuts or pecans

Steps:

  • Preheat oven to 350°. Grease two 8x4-in. loaf pans. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, salt, baking soda, lemon zest, cinnamon and baking powder; gradually beat into sugar mixture, mixing just until moistened. Stir in zucchini and walnuts., Transfer to prepared pans. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool.

Nutrition Facts : Calories 229 calories, Fat 11g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 165mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

ZUCCHINI NUT BREAD



Zucchini Nut Bread image

This zucchini nut bread is a favorite of Spigolo chef Scott Fratangelo.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 2 loaves

Number Of Ingredients 12

2 cups finely grated zucchini (about 2 zucchini)
1 cup granulated sugar
1 cup packed dark-brown sugar
1 cup vegetable oil
3 large eggs
3 cups all-purpose flour
1 teaspoon kosher salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 tablespoon cinnamon
1 cup chopped walnuts
1/4 teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees. Coat two 4 1/2-by-8 1/2-inch loaf pans with nonstick spray, line with parchment paper, and spray paper. Combine zucchini, sugars, oil, and eggs in a large bowl and mix until combined. Add dry ingredients and mix well. Fold in nuts and extract. Divide batter between loaf pans. Bake until a tester inserted in the middle of each loaf comes out clean, about 1 hour 10 minutes. Cool 10 minutes on wire rack. Invert, and remove parchment paper. Cool completely on rack.

EASY CAKE MIX ZUCCHINI BREAD



Easy Cake Mix Zucchini Bread image

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

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 tablespoon ground cinnamon
1/2 cup vegetable oil
1/4 cup milk or water
3 eggs
2 cups coarsely shredded zucchini (about 2 medium)

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

BLUE RIBBON ZUCCHINI NUT BREAD



Blue Ribbon Zucchini Nut Bread image

This is the best Zucchini Nut Bread I have ever had and the only one I will make. It's from "Country Fair Cookbook" All recipes in this book are Blue Ribbon winners from fairs around America prior to it's publication in 1975. Wrap and refrigerate overnight to allow the flavor to mellow. I have also made this as muffins. Just lower the temperature. Now that I live in Australia I make this using the Aussie measuring cups and spoons and it turns out fine. I've also made it with half carrot and half zucchini. And other times I've used half wholewheat flour and half plain, just for a change and it works well too. My husband loves it and says it's more like a cake then a bread since it's so moist.

Provided by YnkyGrlDwndr

Categories     Quick Breads

Time 1h20m

Yield 2 loaves, 16 serving(s)

Number Of Ingredients 12

3 cups sifted plain flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3 eggs
2 cups sugar
1 cup cooking oil
1 tablespoon vanilla
2 cups grated unpared zucchini
1/2 cup chopped walnuts
1 teaspoon flour

Steps:

  • Preheat oven to 350°F (175°C).
  • Sift together plain flour, cinnamon, baking soda, salt and baking powder.
  • Beat eggs well.
  • Gradually add sugar and oil, beat together well.
  • Add vanilla and dry ingredients from above blend well.
  • Stir in the zucchini.
  • Combine walnuts and 1 tsp of flour, stir this into the batter.
  • Pour batter between two 2 greased (I use baking paper) 8 1/2" x 4 1/2" x 2 1/2" loaf tins.
  • Bake for 1 hour or till tests done (skewer poked in the middle comes out clean).
  • Cool in tins on racks for 10 minutes before removing from tins, cool on racks.

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