Zucchini Nut Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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 CAKE



Zucchini Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h35m

Yield 8 servings

Number Of Ingredients 21

Butter, for greasing the pan
1 1/2 cups all-purpose flour
1 1/3 cups granulated sugar
1 cup finely chopped pecans
1/2 cup sweetened flaked coconut
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
3 tablespoons vegetable oil
2 tablespoons milk, plus more if needed
1 teaspoon vanilla extract
2 large eggs
2 cups grated unpeeled zucchini (about 4 zucchini; use the small holes on a grater and pat dry with a paper towel)
One 8-ounce package cream cheese, softened
4 tablespoons salted butter, softened
2 cups powdered sugar, more or less as needed
2 teaspoons vanilla extract
2 splashes milk, if needed
1/2 cup chopped pecans, for garnish

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.

ZUCCHINI SPICE CAKE



Zucchini Spice Cake image

This simple, made from scratch, Zucchini Spice Cake is loaded with spices and topped with a sweet cream cheese icing. No butter. No oil. Applesauce and zucchini make this easy snack cake extra moist and totally delicious!

Provided by Trish - Mom On Timeout

Categories     Dessert

Time 35m

Number Of Ingredients 19

2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tbsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
2/3 cup brown sugar
2/3 cup granulated sugar
2 eggs, room temperature
2/3 cup applesauce
1/4 cup almondmilk
1 tsp vanilla extract
2 cups grated zucchini
1 cups shredded, sweetened coconut (optional)
3/4 cup toasted walnuts, divided
4 oz cream cheese, softened
1/4 cup butter, softened
2-3 cups powdered sugar
2-3 tbsp almondmilk

Steps:

  • Preheat oven to 350F.
  • Spray a 9-inch square baking pan with cooking spray and line with parchment paper. Set aside.
  • In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg and cloves. Set aside.
  • In a large bowl, whisk together sugars, eggs, applesauce, almondmilk and vanilla extract.
  • Stir in the flour mixture just until combined.
  • Stir in zucchini, coconut and toasted walnuts.
  • Pour into prepared baking dish and bake for 25 to 28 minutes or until an inserted toothpick comes out clean.
  • Let cool completely before icing.

Nutrition Facts : ServingSize 16 g, Calories 288 kcal, Carbohydrate 47 g, Protein 4 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 35 mg, Sodium 148 mg, Fiber 1 g, Sugar 34 g

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.

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.

WHITE ZUCCHINI CAKE WITH CARAMEL-NUT BROILED FROSTING



White Zucchini Cake with Caramel-Nut Broiled Frosting image

The most amazing zucchini cake with an incredibly moist texture that's frosted with a super easy & quick broiled, caramel-nut topping. It's so good, you'll want more than one piece!

Provided by Jami Boys

Categories     Dessert

Time 55m

Number Of Ingredients 14

3 egg whites
1/4 cup oil
1/4 cup butter (softened)
2/3 cup sugar
2 cup flour (unbleached or all-purpose)
2 tablespoons cornstarch
3 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
2 cup peeled (grated zucchini, pressed in a colander)
2/3 cup packed brown sugar
1/4 cup butter
1 cup chopped nuts
2 tablespoons milk

Steps:

  • For the cake: Grease and flour two 8" round pans. Heat oven to 375 degrees.
  • Beat egg whites until stiff in a mixer bowl; set aside in a small bowl.
  • In the same mixer bowl, cream together oil and butter; add the sugar and beat until fluffy.
  • In a 4-cup measure or medium bowl, mix together the flour, cornstarch, baking powder, and salt. Add alternately with the milk to the creamed butter mixture. Beat until smooth.
  • Stir in the zucchini and then gently fold the reserved eggs whites into batter. Divide between prepared pans, spreading evenly with a spatula.
  • Bake for about 25 minutes, until a wooden toothpick inserted in the middle comes out clean.
  • Let cool 10 minutes in the pans, then remove from pans to cool completely on a rack.
  • For the frosting: Mix brown sugar, butter, and nuts in a small bowl; stir in milk until smooth.
  • Just before serving, place the cake rounds on a cookie sheet and spread each with an even amount of the frosting mixture.
  • Broil about 5 inches from heat until frosting bubbles and browns, about 3 minutes. Watch carefully- the frosting burns easily.
  • Place one layer on a serving plate and top with the other layer.
  • Serve immediately - and be prepared to be amazed.

Nutrition Facts : ServingSize 1 slice, Calories 438 kcal, Sugar 30 g, Sodium 237 mg, Fat 23 g, SaturatedFat 7 g, Carbohydrate 53 g, Fiber 2 g, Protein 6 g, Cholesterol 26 mg

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

CHOCOLATE ZUCCHINI CAKE



Chocolate Zucchini Cake image

Zucchini keeps the cake moist while a scattering of chocolate chips and chopped walnuts add texture and dimension.

Provided by Bon Appétit Test Kitchen

Categories     Bon Appétit     Dessert     Cake     Chocolate     Nut     Vegetable     Bake     Walnut     Zucchini     Fall     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 12-16

Number Of Ingredients 13

2 1/4 cups sifted all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups grated unpeeled zucchini (about 2 1/2 medium)
1 6-ounce package (about 1 cup) semisweet chocolate chips
3/4 cup chopped walnuts

Steps:

  • Preheat oven to 325°F. Butter and flour 13 x 9 x 2-inch baking pan. Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and nuts over.
  • Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.

ZUCCHINI DATE CAKE



Zucchini Date Cake image

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

Provided by 55tbird

Categories     Dessert

Time 1h20m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 12

3 eggs
2 cups sugar
1 cup oil
2 teaspoons vanilla
2 cups shredded zucchini
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 cups flour
3/4 cup chopped dates
1 1/2 cups nuts

Steps:

  • Mix eggs, sugar, oil and vanilla.
  • Beat until smooth.
  • Add zucchini.
  • Stir in dry ingredients.
  • Add dates and nuts.
  • Pour into a 9x13 greased and floured pan.
  • Bake at 325 degrees for 45 minutes to one hour.

Nutrition Facts : Calories 523.4, Fat 28.5, SaturatedFat 4.3, Cholesterol 52.9, Sodium 568.7, Carbohydrate 63.2, Fiber 3.4, Sugar 41.8, Protein 7.2

BEST ZUCCHINI CAKE EVER



Best Zucchini Cake Ever image

Number Of Ingredients 12

2 cups Flour
1 teaspoon Salt
¼ teaspoon Baking Powder
2 teaspoons Baking Soda
1 tablespoon Cinnamon
4 tablespoons Cocoa, unsweetened
3 Eggs
2 cups Sugar
1 cup Oil
1 Tablespoon Vanilla
2 cups Zucchini - grated
1 cup Nuts - I like walnuts in this recipe

Steps:

  • cups Flour
  • teaspoon Salt
  • /4 teaspoon Baking Powder
  • teaspoons Baking Soda
  • tablespoon Cinnamon
  • tablespoons Cocoa, unsweetened
  • Eggs
  • cups Sugar
  • cup Oil
  • Tablespoon Vanilla
  • cups Zucchini - grated
  • cup Nuts - I like walnuts in this recipe
  • Instructions
  • Preheat oven to 350 degrees and lightly spray 13x9 pan with cooking spray
  • Mix all ingredients in a large bowl until well combined, do not overmix
  • Pour into pan and bake for 50-60 minutes or when a toothpick inserted in the middle comes out clean
  • Cool completely
  • Dust with powdered sugar and serve with whipping cream if desired
  • Notes
  • You can peel the zucchini or leave the peel on, either way is fine. Then roughly chop and grate in the food processor.

More about "zucchini nut cake recipes"

APPLE WALNUT ZUCCHINI BREAD - THE VIEW FROM GREAT ISLAND
apple-walnut-zucchini-bread-the-view-from-great-island image
2018-08-10 Preheat oven to 350F Spray a nonstick bundt pan with cooking spray, or lightly butter and flour the pan, tapping off any excess flour. In a very large …
From theviewfromgreatisland.com
3.4/5 (101)
Calories 457 per serving
Category Dessert
  • Preheat oven to 350F Spray a nonstick bundt pan with cooking spray, or lightly butter and flour the pan, tapping off any excess flour.
  • In a very large bowl whisk the eggs, sugar, and oil together. Blend in the spices, baking powder, baking soda, and salt.
  • Fold in the flour, then zucchini, apple, and walnuts. Turn into the bundt pan and smooth out if necessary.
  • Bake for 60 minutes, or until golden and a toothpick inserted near the center comes out without wet batter clinging to it (moist crumbs are fine.)


VEGAN CHOCOLATE ZUCCHINI CAKE RECIPE (CONTEST WINNER!)
vegan-chocolate-zucchini-cake-recipe-contest-winner image
2017-06-18 Preheat your oven to 350ºF and grease a 9X13-inch baking dish. Whisk the water and flaxmeal together in a small dish. Sift the flour, cocoa, …
From godairyfree.org
Reviews 8
Servings 1
Cuisine American
Category Dessert


10 BEST ZUCCHINI CAKE WITH CAKE MIX RECIPES | YUMMLY
10-best-zucchini-cake-with-cake-mix-recipes-yummly image
2022-01-24 Zucchini Cake Best Recipes Australia. ground cinnamon, zucchini, olive oil, vanilla sugar, egg, caster sugar and 8 more.
From yummly.com


ZUCCHINI CAKE - SPEND WITH PENNIES
2018-10-09 Preheat oven to 350°F. Grease and flour a 9×13 pan. Whisk together flour, baking soda, cinnamon and salt. Set aside. In a large bowl, combine eggs, buttermilk, oil, sugar and …
From spendwithpennies.com
5/5 (9)
Total Time 1 hr 15 mins
Category Dessert
Calories 291 per serving


THE BEST ZUCCHINI BUNDT CAKE WITH CINNAMON GLAZE RECIPE
2019-08-26 Fold in shredded zucchini. Pour into prepared bundt pan. Bake for 55-60 minutes. Remove and cool in pan 5 minutes. Invert onto a cake plate and cool completely before …
From shugarysweets.com
4.8/5 (51)
Total Time 1 hr 15 mins
Category Cake
Calories 306 per serving
  • In a large mixing bowl, beat sugar, oil and eggs until blended. Add in flour, baking soda, baking powder, cinnamon and salt. Beat for 2-3 minutes.
  • Bake for 55-60 minutes. Remove and cool in pan 5 minutes. Invert onto a cake plate and cool completely before adding glaze.


ZUCCHINI-WALNUT CAKE | BETTER HOMES & GARDENS
2017-06-20 Transfer zucchini to a clean kitchen towel. Roll up; squeeze out as much moisture as possible. Step 3. In a medium bowl whisk together flour, walnuts, salt, baking soda, …
From bhg.com
5/5 (8)
Total Time 1 hr 10 mins
Servings 1
Calories 398 per serving
  • Using large holes of a box grater, shred zucchini. (You should have 2 cups packed.) Transfer zucchini to a clean kitchen towel. Roll up; squeeze out as much moisture as possible.
  • In a medium bowl whisk together flour, walnuts, salt, baking soda, cinnamon, and nutmeg; set aside.
  • In a large bowl whisk together eggs, sugar, oil, butter, vanilla, and citrus zests. Stir in zucchini and half of flour mixture, mixing well after each addition. Stir in buttermilk, then remaining flour mixture until just combined. Spread batter evenly in prepared pan.


MOIST CHOCOLATE ZUCCHINI BREAD (NUT FREE) - PALEOMG
2012-08-27 fabulous recipe. I made them as muffins using peanut butter instead of sunbutter and added chocolate chips and chopped nuts to them. bake in muffin tins lined with “If you …
From paleomg.com
4.9/5 (104)
Estimated Reading Time 5 mins
  • So you first need to shred your zucchini. Use the shredding attachment on your food processor or take the long and boring route using a cheese grater. Whichever works.
  • Once yours zucchini is shredded, you need to remove the excess liquid. And zucchinis have a lot of it. What I did was place a couple paper towels down on the counter, throw the zucchini on top, then place another paper towel on top of the zucchini then squeezed. The more you squeeze, the more liquid will come out. Genius.


WHITE ZUCCHINI CAKE WITH WHIPPED VANILLA FROSTING, LEMON ...
2015-08-12 The cake itself has a texture that’s a little hard to describe. It’s not fluffy like a traditional white cake and yet it doesn’t have the texture of zucchini bread or muffins. It’s …
From themerchantbaker.com
Reviews 32
Estimated Reading Time 9 mins
  • Whisk to combine. Set over medium heat and stir constantly, making sure to scrape sides and bottom of pan.


MOIST PALEO ZUCCHINI SPICE CAKE (NUT-FREE, COCONUT-FREE ...
2016-07-31 Add dry ingredients and blend again, to mix, about 5 seconds. Scrape sides of blender jar (or bowl) with rubber spatula and blend again to incorporate all, 5-8 more seconds. …
From eatbeautiful.net
4.9/5 (15)
Total Time 45 mins
Cuisine American, British, Mayan
Calories 134 per serving
  • Preheat oven to 350 degrees Fahrenheit. Grease cake pan(s) or bundt pan. (I use sustainably-sourced lard.)
  • Place dry ingredients in medium sized bowl: cassava flour, flax seed meal, carob or cocoa, cinnamon, sifted baking soda and sea salt. Whisk to mix.
  • Place wet ingredients in high powered blender (or use a bowl and hand-held mixer): zucchini, maple syrup, eggs, melted fat, and vanilla. Blend briefly to mix, about 5 seconds.
  • Add dry ingredients and blend again, to mix, about 5 seconds. Scrape sides of blender jar (or bowl) with rubber spatula and blend again to incorporate all, 5-8 more seconds.


ZUCCHINI NUT BREAD RECIPE - WICKEDGOODIES.COM
2012-08-02 Recipe for Zucchini Nut Bread. 1 pound of zucchini/yellow summer squash, seeded (only if well-developed seeds are present), shredded, and drained of excess moisture ; 1 cup unbleached all-purpose flour; 1 cup whole wheat flour; ¾ cup sugar; 1 teaspoon baking soda, sifted; 1 teaspoon baking powder, sifted; ½ teaspoon salt; 2/3 cup toasted pecans (or …
From wickedgoodies.com
Reviews 1
Estimated Reading Time 3 mins


ZUCCHINI, DOUBLE CHOCOLATE, AND NUT CAKE RECIPE
1996-01-28 Zucchini Chocolate Cake recipe. Zucchini, Double Chocolate, and Nut Cake Zucchini, Double Chocolate, and Nut Cake Zucchini, Double Chocolate, and Nut Cake
From recipeland.com
Servings 16
Calories 345 per serving
Total Time 1 hr 30 mins


ZUCCHINI NUT CAKE - YUM TASTE
2015-02-18 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! Original recipe makes 1 10-inch tube cake. Ingredients. 2 1/2 cups all-purpose flour 1 teaspoon salt
From yumtaste.com
Estimated Reading Time 1 min


ZUCCHINI NUT CAKE RECIPE
Zucchini nut cake recipe. Learn how to cook great Zucchini nut cake . Crecipe.com deliver fine selection of quality Zucchini nut cake recipes equipped with ratings, reviews and mixing tips. Get one of our Zucchini nut cake recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Zucchini Nut Cake Allrecipes.com "This is a close recreation …
From crecipe.com


ZUCCHINI RAISIN CAKE - RECIPE | COOKS.COM
Home > Recipes > Cakes > Zucchini Raisin Cake. Printer-friendly version . ZUCCHINI RAISIN CAKE : 1 c. raisins 1/4 c. water 2 c. white sugar 1/2 c. shortening 2 eggs 1 tsp. vanilla 3 3/4 c. zucchini, peel and grate 2 tsp. baking soda 1/2 tsp. salt 2 c. flour 1 tsp. cinnamon 1 c. chopped nuts. Boil water, raisins; cool. Cream shortening, sugar, eggs. Stir in vanilla, zucchini and …
From cooks.com


ZUCCHINI NUT CAKE RECIPE | SAY MMM
Recipe, grocery list, and nutrition info for Zucchini Nut Cake. Nobody will know that zucchini is the secret ingredient adding moisture and texture to a …
From saymmm.com


CHOCOLATE ZUCCHINI BANANA NUT CAKE - RECIPES TO HEALTH
2021-08-18 Chocolate Zucchini Banana Nut cake. Preheat oven to 350° F . Grease the bottom and 1/2 inch up the sides of a 8 X 8 inch or 2 qt. baking pan and set aside. For the Banana Nut Cake layer : In a large bowl stir together the flour, baking powder, baking soda, salt and cinnamon and . Make a well in the centre of the flour mixture and set aside.
From superhealthguide.com


ZUCCHINI CAKE RECIPES | ALLRECIPES
Zucchini Kuchen (Gorgeous Zucchini Cake) Rating: 3.75 stars. 4. This zucchini cake recipe is from my grandmother--she used to pass the zucchini through a meat mincer because they had no food processor. The zucchini cake keeps well wrapped in aluminum foil in the refrigerator and can also be frozen. By Maria.
From allrecipes.com


CHOCOLATE NUT ZUCCHINI CAKE - RECIPE | COOKS.COM
2018-07-18 Home > Recipes > Cakes > Chocolate Nut Zucchini Cake. Printer-friendly version. CHOCOLATE NUT ZUCCHINI CAKE : 3 c. sugar 1 1/2 c. oil 3 sq. chocolate 3 c. flour 1 1/2 tsp. baking powder 1 tsp. baking soda 1 tsp. salt 4 eggs 3 c. finely chopped zucchini 1 c. chopped nuts (walnuts) 1 tsp. vanilla. Mix sugar, oil, eggs and vanilla. Stir together dry ingredients. Mix …
From cooks.com


Related Search