Zucchini Olive Oil Cake Recipe 455
LEMON ZUCCHINI CAKE
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
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 & OLIVE OIL CAKE RECIPE - (4.5/5)
Provided by LRay
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Grease and flour three 8-inch round baking pans; set aside. Spread shredded zucchini on a plate. Blot dry with paper towels. In a large mixing bowl whisk together sugar and oil. Add eggs, almond milk, and vanilla; whisk to combine. Add flour, baking powder, and 1 teaspoon kosher salt; whisk to combine. Stir in zucchini. Pour into prepared pans (2 cups per pan). Bake 30 minutes or until a toothpick inserted near center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans and cool completely. To assemble, place one cake layer on a serving platter. Frost top lightly with some of the Cream Cheese Frosting. Repeat with cake layers and frosting. Frost tops and sides with remaining frosting. Garnish with fresh figs and olive leaves.
ZUCCHINI LASAGNA RECIPE BY TASTY
When it comes to comfort food, there are few meals as satisfying as warm, cheesy lasagna. This recipe is a lighter take on classic lasagna. It's made with thinly sliced zucchini in place of noodles, and it calls for ground turkey for the meat sauce, but it still contains everything you love about the classic dish.
Provided by Claire Nolan
Categories Dinner
Time 1h30m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Cut the ends off of the zucchini, and cut in half, lengthwise.
- Using a vegetable peeler, peel long strips of zucchini (these will be your "noodles") and set on a baking sheet lined with paper towels.
- Dab zucchini strips with a paper towel to absorb the excess moisture.
- In a large pot, add olive oil, onions, and garlic. Cook until translucent, about 4-5 minutes.
- Add ground turkey, and cook for another 4-5 minutes, or until the turkey has browned slightly.
- Pour in crushed tomatoes, basil, parsley, oregano, salt, pepper, tomato paste, and a bay leaf. Cover and let simmer for 30 minutes.
- Preheat oven to 375˚F (190˚C).
- In a bowl, combine ricotta cheese, egg, parsley, parmesan, salt, and pepper. Mix until well combined.
- Using a baking dish, layer turkey sauce, zucchini strips, ricotta mixture, and parmesan. Repeat until there are 3 layers total, ending with the turkey sauce and topping that with parmesan cheese.
- Bake for 50 minutes (times and temperatures may vary depending on the oven).
- Let rest for at least 20 minutes.
- Enjoy!
Nutrition Facts : Calories 328 calories, Carbohydrate 13 grams, Fat 19 grams, Fiber 3 grams, Protein 25 grams, Sugar 6 grams
More about "zucchini olive oil cake recipe 455"
ZUCCHINI-OLIVE OIL CAKE | BETTER HOMES & GARDENS
From bhg.com
4.5/5 (13)Calories 492 per servingTotal Time 2 hrs
- Preheat oven to 350°F. Grease and flour three 8-inch round baking pans; set aside. Spread shredded zucchini on a plate. Blot dry with paper towels.
- In a large mixing bowl whisk together sugar and oil. Add eggs, almond milk, and vanilla; whisk to combine. Add flour, baking powder, and 1 tsp. kosher salt; whisk to combine. Stir in zucchini. Pour into prepared pans (2 cups per pan). Bake 30 minutes or until a toothpick inserted near center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans and cool completely.
- To assemble, place one cake layer on a serving platter. Frost top lightly with some of the Cream Cheese Frosting. Repeat with cake layers and frosting. Frost tops and sides with remaining frosting. Garnish with fresh figs and olive leaves.
ZUCCHINI OLIVE OIL CAKE - APéRITIF FRIDAY
From aperitiffriday.com
Servings 9Total Time 35 minsEstimated Reading Time 4 mins
- Preheat the oven to 325 degrees and lightly spray an 8x8 baking dish with non-stick spray (I prefer coconut spray).
- In another medium bowl combine the sugars and the egg with an electric mixer until well combined.
ZUCCHINI-OLIVE OIL CAKE WITH LEMON CRUNCH GLAZE | COOKSTR.COM
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 3 mins
- To make the cake: Preheat the oven to 350°F and position on a rack in the center. Grease a 10-cup Bundt pan using nonstick cooking spray or butter, then dust it with flour to coat it completely, tapping out the excess.
- Place the walnuts in a single layer on a baking sheet and toast them until they are golden brown and aromatic, 12 to 14 minutes. Cool the walnuts completely, then finely chop them in the food processor and set aside.
- Sift the flour, baking powder, baking soda, salt, and spices into a medium bowl and set aside. In an electric mixer fitted with the paddle attachment, beat the eggs, sugar, and olive oil together on medium speed until light and fluffy, about 2 minutes, then beat in the vanilla extract. Scrape down the sides of the bowl with a spatula after each addition. Beat in the dry ingredients all at once on low speed until they are thoroughly combined, then switch the mixer to medium speed and mix for 30 seconds. Beat in the zucchini and the walnuts on low speed until they are completely incorporated, scraping down the sides of the bowl.
- Pour the batter into the prepared pan, smoothing the top with a spatula. Bake the cake for 45 to 50 minutes, rotating the pan halfway through the baking time to ensure even browning. The cake is done when a tester inserted in the center comes out clean and the cake has begun to pull away from the sides of the pan.
ZUCCHINI-OLIVE OIL CAKE WITH LEMON CRUNCH GLAZE - ANDREA ...
From andreasrecipes.com
Reviews 16Category DessertCuisine AmericanTotal Time 1 hr 15 mins
RECIPE: ZUCCHINI AND OLIVE BREAKFAST CAKE, FRENCH-STYLE ...
From thekitchn.com
Estimated Reading Time 3 mins
ZUCCHINI OLIVE OIL CAKE WITH CRUNCHY LEMON GLAZE - HONEST ...
From honestcooking.com
Servings 12Estimated Reading Time 4 minsCategory Dessert, BakingTotal Time 1 hr
ZUCCHINI CAKE RECIPE | BETTER HOMES AND GARDENS
From bhg.com.au
ZUCCHINI CAKE: A PERFECT RECIPE FOR A DELICIOUS DINNER!
From video.cookist.com
ZUCCHINI OLIVE OIL CAKE WITH LEMON DRIZZLE | MIDWEST LIVING
From midwestliving.com
Total Time 1 hr 25 minsCalories 414 per serving
- Preheat oven to 350°. Grease and flour a 10-inch, straight-sided tube pan or fluted tube (Bundt) pan; set aside.
- In a very large bowl, whisk together flour, cinnamon, baking soda, salt, nutmeg and ginger; set aside.
- In a large bowl, whisk together olive oil, sugar, maple syrup, eggs, vanilla, 1 teaspoon lemon zest and 1 tablespoon lemon juice until smooth. Stir in the zucchini. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). If desired, fold in nuts. Spoon batter into prepared pan.
- Bake about 55 minutes or until a wooden toothpick inserted near center comes out with only a few moist crumbs. Cool in pan on a wire rack for 10 minutes. If using a straight-sided tube pan, loosen cake from sides of pan. Pull up on the center tube to lift cake from pan, then loosen it from pan bottom. Transfer to a wire rack. (If using a fluted tube pan, simply invert cake onto a wire rack). Let cool completely. (If desired, wrap cooled cake in plastic wrap and let stand overnight before icing and serving.)
GREEK SAVOURY ZUCCHINI CAKE WITH POTATO & FETA - KOPIASTE ...
From kopiaste.org
4.5/5 (4)Total Time 1 hr 30 minsCategory Savoury CakesCalories 263 per serving
- While it is heating, wash and finely chop the zucchini as thin as you can, using a knife or a mandolin. Fry on both sides in two batches and remove to a colander with a dish below to collect any oil.
- Peel and wash the potatoes. Using a potato peeler or a mandolin, make potato thin shavings of 1 potato at a time and give it a quickfry on both sides. While they are frying, do the same with the second potato. Continue with the remaining potatoes one at a time, returning to the pan any olive oil dropping from the colander.
- In a large bowl add the eggs and milk and whisk. Add the flour, salt,pepper, peppermint, baking soda and baking powder and mix to make a thin batter. Finally, add the crumbled feta and mix.
CHOCOLATE AND ZUCCHINI CAKE - GIVE RECIPE
From giverecipe.com
5/5 (1)Total Time 1 hr 5 minsCategory DessertCalories 309 per serving
CARROT AND ZUCCHINI OLIVE OIL CAKE (GLUTEN FREE) | HEALTHY ...
From healthynibblesandbits.com
5/5 (6)Category Gluten FreeServings 12Total Time 1 hr 10 mins
- In a large bowl, whisk eggs together. Stir in olive oil, maple syrup and vanilla extract. In another bowl, mix flours, cinnamon, nutmeg, baking powder, baking soda, and salt. Pour flour mixture into bowl of wet ingredients and stir until everything is just combined. Let batter rest for 5 to 10 minutes.
- Spray a 9×5-inch loaf pan with cooking spray. I like adding a small sheet of parchment on top so that the bread is easier to release later. I usually spray the parchment with oil lightly. Set aside.
- Fold in grated carrots, zucchini, apple, and lemon zest to batter. Pour batter into prepared loaf pan. Sprinkle shredded coconut and sesame seeds on top, if you like.
FROSTED ZUCCHINI CAKE - PALEOMG
From paleomg.com
5/5 (6)Total Time 1 hrEstimated Reading Time 4 mins
ZUCCHINI WITH OLIVE OIL, GARLIC AND BASIL | WILLIAMS SONOMA
From williams-sonoma.com
5/5 (3)Total Time 20 minsServings 4
ZUCCHINI-OLIVE OIL CAKE | RECIPE | DESSERTS, OLIVE OIL ...
From pinterest.ca
STUFFED ZUCCHINI RECIPE 455 - TFRECIPES.COM
From tfrecipes.com
ZUCCHINI WITH RICE AND COCONUT MILK RECIPE 455
From tfrecipes.com
LOTTIE + DOOF » ZUCCHINI-OLIVE OIL CAKE WITH LEMON CRUNCH ...
From lottieanddoof.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love