ZUCCHINI COCONUT CAKE
My mom has been making this cake for years using fresh zucchini from the garden. It is a family favorite. It's even great to freeze and bring out when company comes.
Provided by Kendra
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 24
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease 2 9x13-inch baking pans.
- Beat eggs, white sugar, and vegetable oil together until well blended.
- Stir flour, baking soda, cinnamon, and salt into egg mixture until batter is just mixed.
- Fold zucchini, 1 1/2 cups coconut and 1 1/2 cups black walnuts into batter until evenly distributed.
- Divide batter evenly between the prepared baking pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on wire racks.
- Beat cream cheese and butter in a large bowl with an electric mixer until smooth.
- Gradually beat confectioners' sugar into cream cheese mixture until frosting is light and fluffy.
- Fold 1 cup coconut, 1/2 cup black walnuts, raisins, and vanilla extract into cream cheese frosting.
- Spread cream cheese frosting over completely cooled cakes.
Nutrition Facts : Calories 444.6 calories, Carbohydrate 51.5 g, Cholesterol 47.7 mg, Fat 25.4 g, Fiber 2.1 g, Protein 5.7 g, SaturatedFat 8.3 g, Sodium 291.1 mg, Sugar 40.2 g
ZUCCHINI BREAD WITH COCONUT
My favorite recipe for a zucchini bread with a hint of coconut. Make sure to squeeze out as much liquid from the zucchini as possible after grating, otherwise the cake can get too mushy.
Provided by Lena
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a loaf pan.
- Combine flour, coconut, baking powder, baking soda, and salt in a bowl.
- Beat sugar, oil, vanilla sugar, and cinnamon in a separate bowl with an electric mixer until foamy.
- Place grated zucchini in a colander in the sink. Squeeze out as much liquid with your hands as possible. Add zucchini and eggs to the sugar mixture and mix well. Stir into flour mixture until well combined.
- Pour zucchini batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Nutrition Facts : Calories 574.2 calories, Carbohydrate 67.6 g, Cholesterol 61.4 mg, Fat 31.9 g, Fiber 3.9 g, Protein 7.5 g, SaturatedFat 12.1 g, Sodium 452.9 mg, Sugar 33.1 g
ZUCCHINI ALMOND CAKE
This cake looks so nice and is SO good. A change fron the chocolate Zucchini cake.I have had this recipe for years and always use it in Zucchini season and have purchased zucchini just to make this cake as well.I have handed out this recipe many times. I have also frozen this cake and glazed it before serving
Provided by Dotty2
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- Grease well and flour 10" tube pan.
- Sift together Flour,baking powder,baking soda,and salt.
- In a large bowl, beat eggs until thick and light colored.
- Gradually add sugar 1/4 cup at a time beating well after each addition.
- Stir in oil and almond extract.
- blend in dry ingredients, mixing until smooth.
- Stir in zucchini and almonds.
- pour batter into prepared pan and bake for 1 HR 15Mins or until skewer inserted in center comes out clean. Cool in pan for about 15 minutes remove from pan and cool completely on rack.
- spread with almond glaze.
- FOR GLAZE:.
- stir together icing sugar,milk,and extract until smooth.
- spread over top of cooled cake.
- Let icing run down sides of cake.
- Sprinkle top with toasted almonds.
Nutrition Facts : Calories 662, Fat 30.4, SaturatedFat 4, Cholesterol 70.9, Sodium 387.8, Carbohydrate 92.4, Fiber 2.5, Sugar 66, Protein 8.1
ZUCCHINI CARROT CAKE
I found this recipe in a cookbook and made some changes to it. My husband likes to have it for his birthday cake. We live with my husband's family on a 27,000-acre ranch in the mountains and raise cattle, grain and hay.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12-14 servings.
Number Of Ingredients 21
Steps:
- In a large bowl beat eggs and sugar until frothy. Gradually beat in oil. Combine dry ingredients; add to batter. Beat 4 minutes. Stir in carrots, zucchini and nuts. Pour into three greased 9-in. round baking pans. Bake at 350° for about 35 minutes or until top springs back when lightly touched. Cool 5 minutes before removing from pans. Cool thoroughly on a wire rack. , For frosting, beat cream cheese and butter in a large bowl until smooth. Add sugar and vanilla. Continue beating until sugar is dissolved. Spread between the layers and over the top and sides of the cake. Garnish with whole or chopped nuts if desired.
Nutrition Facts :
ALMOND FLOUR CARROT CAKE SCONES
Steps:
- Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Place egg, maple syrup, carrots, and vanilla in a small bowl; whisk to combine.
- In a larger bowl, combine almond flour, coconut flakes, baking powder, cinnamon, ginger, nutmeg, and salt; mix well. Add the coconut oil and combine using a pastry cutter (or your hands) until the mixture resembles coarse meal.
- Drizzle egg mixture over the flour mixture and combine with a rubber spatula until everything appears moistened. Fold in walnuts. (Dough will be a little wet/sticky.) Work the dough into a ball with floured hands and transfer to prepared baking sheet. Press into a neat 8″ disc and cut into 8 equal wedges with a sharp knife. Sprinkle turbinado sugar overtop.
- Bake for 23 to 25 minutes, until golden. Remove from oven and allow to cool for 30 minutes before cutting through into 8 wedges.
- Prepare glaze by gradually whisking orange juice into powdered sugar until desired consistency is achieved. (if you need to thin it out more, add more orange juice in 1 tsp. increments.) Stir in orange zest.Drizzle glaze over scones right before serving. Garnish with extra finely chopped walnuts, if desired.
Nutrition Facts : ServingSize 1 scone, Calories 370 kcal, Carbohydrate 24 g, Protein 8 g, Fat 28 g, SaturatedFat 10.5 g, Sodium 290 mg, Fiber 4 g, Sugar 14 g
APPLE, CARROT AND COURGETTE (ZUCCHINI) CAKE WITH GINGER AND TURMERIC
This apple, carrot and zucchini cake is to die for. Superbly moist on the inside and crspy on the outside, it the ultimate healthy version of a cake where the 5 a day intake is almost achieved. You will go back for more and more without a doubt.
Provided by Ramona Sebastian
Categories Dessert Snack Tea Time
Time 1h10m
Number Of Ingredients 20
Steps:
- Preheat oven at 180C or 350F and prepare two oven proof loaf pans (8X4in) by greasing those well with butter or line with parchment paper.
- Wash, peel and grate the carrots, courgette and chop the apples.
- Toast and chop the walnuts.
- Squeeze all the juice out of the courgette by using a clean kitchen towel or by simply squeezing a fair amount of grated courgette between your palms until you managed to squeeze all the juice out.
- In a freestanding mixer, mix the softened butter and the sugar until nice and creamy. Add the eggs one by one mixing 30 seconds between them.
- Add the orange or the lemon juice, salt (unless using slightly salted butter), vanilla and the freshly grated ginger. Mix for a further 30 seconds until it is all incorporated.
- In a separate bowl, mix the flour with the soda bicarbonate, baking powder, turmeric and cinnamon powders as well as the freshly grated nutmeg.
- Fold the dry ingredients into the butter mixture and mix with a spatula until incorporated.
- Add the grated carrots, courgette and chopped apples and the toasted and chopped nuts. Mix all in with a spatula.
- Pour the cake mixture into the prepared tins and bake at 180C in the middle of the oven for about 50 min until it bounces back when pressed slightly and gently in the middle or until they become nice and golden brown. Turn midway if necessary.
- While the cake is baking prepare the frosting by whisking the cream cheese with the sugar and the lemon or orange juice. Add as much lemon/orange juice as needed until it gets to the desired fluidity/consistency, enough to make a beautiful drizzle.
- Allow the cakes to cool completely on a cooling rack before drizzling the frosting. Enjoy !
Nutrition Facts : Calories 293 kcal, Carbohydrate 33 g, Protein 5 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 60 mg, Sodium 276 mg, Fiber 3 g, Sugar 15 g, ServingSize 1 serving
SUGAR-FREE KETO CARROT CAKE WITH ALMOND FLOUR
The best low carb keto carrot cake recipe! Learn how to make sugar-free carrot cake with almond flour for a moist and delicious dessert.
Provided by Maya | Wholesome Yum
Categories Dessert
Time 55m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (177 degrees C). Line two 9 in (23 cm) round cake pans with parchment paper. (Use springform pans if you have them.) Grease the bottom and sides.
- Meanwhile, make the keto cream cheese frosting here. (Double the recipe by entering "12" into the box for # of servings on that page.)
Nutrition Facts : Calories 359 kcal, Carbohydrate 8.5 g, Protein 7.5 g, Fat 34 g, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
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