Zuchini Shortcake Recipes

ZUCCHINI CAKE

Zucchini Cake image

Provided by Ree Drummond : Food Network

Categories dessert

Time 1h35m

Yield 8 servings

Number Of Ingredients 21

Ingredients

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.

ZUCHINI SHORTCAKE?

ZUCHINI SHORTCAKE? image

I know zuchini shortcake sounds AWFUL. BUT, it tastes and looks like a delicious apple shortcake. 1 very large or 2 medium sized zuchini, which is cheaper than apples, will make a 9x13 apple shortcake that even your zuchini haters will love. I would bet the farm on it! Just take the idea of turning zuchini into apples and...

Provided by JANE LOUISE

Categories Cakes

Time 1h

Number Of Ingredients 14

Ingredients

5 cups thiny sliced zuchini (remove as many seeds as you can)
2 teaspoons cinnamon
1 teaspoon lemon juice
1 cup sugar
1/4 cup packed brown sugar
3 tablespoon flour
2 tablespoon melted butter
SHORTCAKE TOPPING
2 cup flour
1 tablespoon baking powder
1/8 teaspoon salt
1/3 cup sugar
1/2 cup melted butter
2/3 cup milk

Steps:

1. In bowl, mix together first 6 ingredients. Make sure zuchini is thoroughly coated and everything is well mixed. I mixed everything with my hands. Pour in greased 9x13 pan In bowl, mix together the shortcake ingredients with spatula. Plop globs of dough evenly over zuchini mixture. Bake 45 minutes at 350 degrees.
2. NOTE: Add other fruits with the zuchini like pears, apples,pineapple (drained of course)and/or walnuts, raisins or pecans. No need to add more of the other ingredients to do this. Be creative!
3. Diabetic note: Splenda works great in this! AND because zuchini is a vegetable no need to worry about the fruit sugars! I also would not use the brown sugar but replace it with 1/4 cup of a sugar free peach jello. Brown sugar just gives a molasses flavor to white sugar. The peach jello will give a peach flavor to the splenda in it.

ZUCCHINI CAKE

Zucchini Cake image

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

Ingredients

3 cups all-purpose flour
3 cups sugar
2-1/2 teaspoons ground cinnamon
1-1/2 teaspoons baking soda
1 teaspoon salt
1-1/2 cups vegetable oil
4 large eggs, lightly beaten
1 teaspoon vanilla extract
3 cups shredded zucchini
1 cup chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3-3/4 to 4 cups confectioners' sugar
1 teaspoon vanilla extract

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.

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