Baked Zucchini Cakes Recipes
ZUCCHINI CAKE I
Very moist cake, similar to carrot cake.
Provided by Suzanne Stull
Categories Fruits and Vegetables Vegetables Squash
Time 2h20m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour three 9-inch round cake pans.
- In a medium bowl combine the flour, baking soda, baking powder, cinnamon, white sugar, and salt. Mix well.
- In another bowl, beat eggs, vegetable oil, and 1 teaspoon vanilla together. Pour into egg mixture into the flour mixture and mix well. Stir in the shredded zucchini. Pour batter into prepared pans.
- Bake in preheated oven until a tester inserted into each layer comes out clean, about 25 minutes. Allow cakes to cool in pans for 10 minutes, then invert onto a wire rack and allow to cool completely.
- To Make Frosting: Beat cream cheese and butter until smooth. Add the confectioner's sugar, a little at a time, and beat until smooth. Stir in 2 teaspoons vanilla. Spread between cake layers and stack to make a 3-layer cake.
Nutrition Facts : Calories 794.4 calories, Carbohydrate 96.1 g, Cholesterol 102.9 mg, Fat 43.7 g, Fiber 1.4 g, Protein 7.2 g, SaturatedFat 13.1 g, Sodium 528.9 mg, Sugar 70.5 g
SAVORY BAKED ZUCCHINI CAKES
This is based--very loosely!--on the tomato-zucchini fritter recipe from the Veganomicon cookbook. You can probably make it without a food processor, but it will definitely be easier to grate everything with one. You can either fry these cakes or bake them; fried will result in an oilier texture, but a crisper crust. An egg could probably be added to make the cakes firmer, if you like a firmer cake. This recipe would also benefit from fresh herbs; just remember you need more fresh herbs to get the same flavor punch. You could prepare the cakes through the roll-in-bread crumbs stage a day ahead, and refrigerate them until you're ready to cook, if need be. They'd be delicious served with a green-olive tapenade.
Provided by Silverlan
Categories Vegetable
Time 25m
Yield 21 2-inch cakes, 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Grate the zucchini, toss with salt (1-2 shakes) and let sit in a colander while you prep the other ingredients.
- Grate the onions. Let the onion juice drain away.
- Process the garlic and walnuts until very finely chopped.
- Press as much liquid from the onions and zucchini as possible, then combine with the garlic, walnuts, herbs, and cheese in a medium-sized bowl.
- IF BAKING: preheat oven to 350°F Lightly oil a baking sheet.
- Shape zucchini mixture into smallish balls (about two tbsp each, or about 2 inches across when slightly flattened) and roll in bread crumbs and flatten slightly. If baking, you can arrange them on the baking sheet; if frying, arrange them on a plate but be sure to leave space between the cakes so they don't stick together.
- To fry: heat oil in a frying pan over medium-high heat. When a drop of water sizzles, add the cakes and fry over medium heat until the outside is crispy and brown (about 5-7 minutes per side). Be gentle in flipping the cakes.
- To bake: space on lightly oiled pan, and bake at 350°F for about 35 minutes, flipping about halfway through the baking. (This method won't get them as crispy around the edges, but if you're already baking something and/or you want a lower-fat option, the result is just as tasty.) Again, be gentle in flipping the cakes.
Nutrition Facts : Calories 809.2, Fat 51.8, SaturatedFat 14, Cholesterol 49.9, Sodium 1201.9, Carbohydrate 56, Fiber 8.7, Sugar 12.8, Protein 36.9
ZUCCHINI CAKE
This recipe came from my mother, whom I still proclaim as one of the best cooks in the country! Every time I serve it, it brings back memories of all the good old-fashioned cakes she lovingly prepared.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 10-12 servings.
Number Of Ingredients 15
Steps:
- In a bowl, combine flour, sugar, cinnamon, baking soda and salt. In a separate bowl, mix oil, eggs and vanilla; add to flour mixture and beat. Add zucchini; mix well. Fold in nuts. Pour into three well-greased 9-in. round baking pans. , Bake at 325° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, beat cream cheese and butter; blend in sugar and vanilla. Beat until smooth. Frost between layers and top and sides of cake.
Nutrition Facts : Calories 931 calories, Fat 49g fat (13g saturated fat), Cholesterol 112mg cholesterol, Sodium 511mg sodium, Carbohydrate 117g carbohydrate (87g sugars, Fiber 2g fiber), Protein 10g protein.
More about "baked zucchini cakes recipes"
BEST ZUCCHINI CAKES RECIPE - HOW TO MAKE ZUCCHINI CAKES …
From delish.com
5/5 (2)Total Time 30 mins
- Grate zucchini on box grater, then use a clean kitchen towel to ring out as much excess water as possible.
- Work in batches as necessary. In a large bowl, combine zucchini, eggs, bread crumbs, ricotta, Parmesan, garlic powder, and red pepper flakes.
- Season with salt and pepper. In a large skillet over medium heat, add enough oil to come ½" up the sides.
BAKED ZUCCHINI CAKES RECIPE – EVERYDAY DISHES
From everydaydishes.com
Servings 12-15Total Time 55 minsCategory Side DishesCalories 35 per serving
- Place a rack in the center of the oven and preheat to 375 degrees. Coat a baking sheet with cooking spray and set aside. Trim ends off zucchini and grate into a large mixing bowl using the largest holes of a cheese grater. When you’ve finished grating the zucchini, grate the onion into the same bowl. Toss the grated zucchini and onion with ½ tsp salt and set aside for about 10 minutes.
- Transfer zucchini and onion mixture to a strainer and press it firmly against the sides of the strainer to extract as much liquid as possible from the zucchini. You could also wrap the zucchini up in a clean dishtowel and wring out the water. (Either way, you should try to remove as much liquid as possible to avoid soggy patties.)
- Move the zucchini back to the mixing bowl. (You should only be left with about 2 cups of zucchini at this point.) Stir in all remaining ingredients until completely combined.
- Scoop out about ¼ cup of the batter and drop onto prepared baking sheet and bake for 20 minutes. Turn the patties and bake for an additional 10–15 minutes until golden brown and crispy. Remove from oven and sprinkle with a little additional salt if necessary and serve immediately so they stay nice and crispy. Enjoy!
THE BEST CRISPY BAKED ZUCCHINI CAKES - TO SIMPLY INSPIRE
From tosimplyinspire.com
5/5 (21)Total Time 45 minsCategory Side DishCalories 64 per serving
10 ZUCCHINI CAKE RECIPES
From allrecipes.com
BAKED ZUCCHINI FRITTERS - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
CRISPY BAKED ZUCCHINI PATTIES WITH LEMON TAHINI DIP
From flavourandsavour.com
24 ZUCCHINI DESSERT RECIPES THAT MAKE THE MOST OF THIS …
From tasteofhome.com
15 BAKED ZUCCHINI RECIPES FOR SIDES AND SNACKS
From allrecipes.com
8 DELICIOUSLY SWEET WAYS TO BAKE WITH ZUCCHINI | MYRECIPES
From myrecipes.com
ZUCCHINI FRITTERS {BAKED OR FRIED} - IFOODREAL.COM
From ifoodreal.com
ZUCCHINI CAKES BAKED RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ZUCCHINI CAKE RECIPES
From allrecipes.com
BAKED ZUCCHINI CAKES RECIPE | ZUCCHINI CAKES RECIPE ... - PINTEREST
From pinterest.com
CHOCOLATE ZUCCHINI CAKE - STAGE.ELEMENT.ALLRECIPES.COM
From stage.element.allrecipes.com
BAKED ZUCCHINI CAKES RECIPES - THE RECIPES HACK
From therecipeshack.com
ADD ZUCCHINI TO CAKE MIX RECIPES
From findrecipes.info
20 DELICIOUS ZUCCHINI DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
ZUCCHINI RECIPES - LTBR.THSCHLETTWEIN.DE
From ltbr.thschlettwein.de
BAKED ZUCCHINI CAKES - THAT RECIPE
From thatrecipe.us
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