ZUCCHINI BUNDT CAKE WITH CRUNCHY LEMON GLAZE
Steps:
- Preheat the oven to 350ºF. Grease and flour bundt pan (10-12 cup size), tapping out any excess flour.
- Pulse the nuts in a food processor or chop until finely chopped.
- In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
- In the bowl of a stand mixer with the paddle attachment, beat the eggs, sugar, and olive oil for 3 minutes on medium speed, until light and fluffy. Stop and scrape down the sides of the mixer, then add the vanilla.
- Mix in the dry ingredients, scraping down the sides of the mixer bowl as needed. Continue to mix until everything is well combined, about 30 more seconds on medium speed.
- Stir in the chopped nuts (if using) and zucchini.
- Scrape the batter into the prepared cake pan, smooth the top, then bake the cake for 45 to 50 minutes, until the toothpick inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan. Do not underbake the cake.
- Let the cake cool for 10-15 minutes, then carefully invert it onto a cooling rack.
LEMON ZUCCHINI BUNDT CAKE
Steps:
- Preheat oven to 350°. Grease and flour 2 half size or a full size bundt pan and set aside.
- Combine flour, baking soda, and salt, in a bowl and whisk to combine. Set aside.
- In large mixing bowl, mix granulated sugar and lemon zest until well combined. Beat in oil, and eggs. Mix in vanilla, and sour cream.
- Add dry ingredients and mix just until combine. Mix in zucchini just until combine.
- Divide batter between pans. Bake half size bundts for 40 - 45 minutes; full size bundt for 55-65 minutes or until a toothpick comes out clean.
- Cool 5 minutes in pan on a wire rack; remove from pan, and cool completely on a wire rack before cutting.
- Glaze
- Whisk together powdered sugar, lemon juice and food coloring if using to create a thin glaze.
- Drizzle over the top of bundts when cool. (Add more or less lemon juice to get the right consistency.)
ZUCCHINI BUNDT CAKE WITH CRUNCHY LEMON GLAZE
Steps:
- 1. Preheat the oven to 350ºF (180ºC). Grease a 10 cup (2.5l) bundt or tube cake pan* with non-stick spray or butter, dust with flour, then tap out any excess. 2. Pulse the nuts in a food processor until finely chopped. 3. In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside. 4. In the bowl of a stand mixer with the paddle attachment, beat the eggs, 1 3/4 cup (350g) sugar, and olive oil for 3 minutes on medium speed, until light and fluffy. Stop and scrape down the sides of the mixer, then add the vanilla. 5. Mix in the dry ingredients, scraping down the sides of the mixer bowl to make sure everything is mixed in well, then beat on medium speed for 30 seconds. 6. Stir in the chopped nuts and zucchini. 7. Scrape the batter into the prepared cake pan, smooth the top, then bake the cake for 45 to 50 minutes, until the toothpick inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan. 8. During the last few minutes of the cake baking, make the glaze by whisking together the lemon juice, 1/3 cup (65g) granulated sugar, and powdered sugar. 9. Let the cake cool for 10 minutes, then carefully invert it onto a cooling rack. Brush the glaze over the cake with a pastry brush and let the cake cool completely. Storage: The cake can be wrapped (or put under a cake dome) and will keep for a few days. You can freeze the unglazed cake. However to apply the glaze, youâll need to defrost the cake then warm it so the glaze will adhere properly. *If you donât have a bundt or tube pan, I noticed that both Adam and Sara made the cake in a regular round cake pan with good results. This cake batter could also be baked in two loaf pans, which is easier for gift-giving, if youâre trying to share your zucchini bounty. You may need to reduce the baking time a little to compensate for the smaller pans.
ZUCCHINI LEMON CAKE
A recipe my mother makes for her quilting group. She does wonder if the salt is too much? Guessing at serving size.
Provided by WiGal
Categories Dessert
Time 1h
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Combine eggs, sugar, oil, lemon juice, zest; beat well.
- Add zucchini and mix well.
- Sift the dry ingredients into small bowl.
- Mix dry ingredients into the zucchini mixture.
- Fold in nuts.
- Pour into a greased 9" by 13" pan.
- Bake at 350 degrees for 30 to 40 minutes, or until done.
- Cool and dust with powdered sugar.
Nutrition Facts : Calories 326.6, Fat 20.8, SaturatedFat 2.7, Cholesterol 37.2, Sodium 345, Carbohydrate 32.4, Fiber 1.2, Sugar 18.4, Protein 4.4
LEMON ZUCCHINI BARS
This snack cake is a good use for that bumper zucchini crop!
Provided by Rosina
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- In a large bowl, combine sugar, oil, eggs, lemon rind, and lemon juice; mix well. Stir in shredded zucchini.
- In another bowl, combine flour, baking powder, baking soda, and salt. Gradually add this mixture to the zucchini mixture. Stir until thoroughly combined; mix in the walnuts.
- Pour batter into prepared pan and bake until a tester inserted in the center comes out clean, 35 to 45 minutes. Cool. Sprinkle cake with sifted confectioners' sugar and cut into bars.
- Sprinkle top with sifted confectioners' sugar and cut into bars.
Nutrition Facts : Calories 417.2 calories, Carbohydrate 42.6 g, Cholesterol 46.5 mg, Fat 26.2 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 3.4 g, Sodium 433.6 mg, Sugar 24.9 g
LEMON-ZUCCHINI POUND CAKE
Shredded zucchini in the batter and a luscious lemon glaze keeps every bite of this pound cake moist and tender.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 3h45m
Yield 16
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour.
- In medium bowl, mix flour, baking powder, baking soda and salt with spoon; set aside.
- In large bowl, beat 1 cup butter with electric mixer on medium speed about 2 minutes or until creamy. Beat in 2 cups powdered sugar. Add eggs, one at a time, beating well after each addition. Add flour mixture to butter mixture alternately with milk, beating well on low speed after each addition. Beat on low speed 1 minute. Stir in lemon juice, lemon peel and zucchini. Spoon into pan.
- Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan. Remove from pan onto serving plate. Cool completely, about 1 1/2 hours.
- In 1-quart saucepan, heat all glaze ingredients just to boiling over medium heat, stirring constantly; remove from heat. Let stand 30 minutes until slightly thickened. Drizzle over cake.
Nutrition Facts : Calories 310, Carbohydrate 42 g, Cholesterol 85 mg, Fat 2, Fiber 0 g, Protein 5 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 23 g, TransFat 1/2 g
ZUCCHINI BUNDT CAKE
Make and share this Zucchini Bundt Cake recipe from Food.com.
Provided by bert2421
Categories Dessert
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 7 ingredients.
- Add zucchini& nuts& toss lightly.
- In a separate bowl, beat oil and sugar; add one egg at a time, beating until creamy and smooth.
- Add crumbs& zucchine mixture; beat& blend well.
- Pour into a greased 10" bundt pan or a large tube pan.
- Bake at 300 for 1 hour and 10 minutes or until cake tests done.
- Remove from pan; cool and glaze.
- Glaze: Cream butter; add icing sugar and lemon juice; beat until smooth.
- Drizzle over cooled cake.
LEMON-ZUCCHINI TEXAS SHEET CAKE
Awesome lemon sheet cake! This recipe was given to me by my awesome cousin Laurie Greene-Collins. This is the moistest cake ever! Lemon adds an extra touch.
Provided by AFGRANDMA
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 15-1/2x10-1/2-inch sheet cake pan.
- Mix sugar, zucchini, oil, and eggs together in a large bowl with an electric mixer. Combine flour, baking soda, baking powder, and salt in another bowl. Add dry ingredients to sugar mixture and combine; don't overbeat. Mix in lemon juice and lemon extract. Pour into the prepared pan.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Remove from the oven and let cool completely, 20 to 30 minutes.
- Meanwhile, beat cream cheese and butter for frosting together in a bowl. Beat in lemon extract, then gradually beat in powdered sugar. Frost cooled cake.
Nutrition Facts : Calories 363.3 calories, Carbohydrate 50.9 g, Cholesterol 43.7 mg, Fat 17 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 6.1 g, Sodium 146.9 mg, Sugar 40 g
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