ZUCCHINI CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h35m
Yield 8 servings
Number Of Ingredients 21
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.
PINEAPPLE-ZUCCHINI UPSIDE-DOWN CAKE
Pineapple upside-down cake gets a summery twist with this zucchini-laden recipe.
Provided by By Annalise Sandberg
Categories Dessert
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- Pour melted butter in 9-inch round cake pan. Use pastry brush to coat bottom and side of pan with butter. Sprinkle brown sugar in pan. Top with pineapple rings, and place walnuts in centers and between pineapple rings. Set aside.
- In large bowl, mix flour, sugar, baking powder, baking soda, salt and cinnamon. In medium bowl, mix buttermilk, oil, egg and zucchini. Add the wet ingredients to the dry ingredients, and stir until just combined. Pour batter in pan over pineapple rings.
- Bake 35 to 40 minutes or until cake is golden brown and toothpick inserted in center comes out with a few moist crumbs.
- Cool 1 hour, then run knife around edge to release cake. Place plate or cake stand upside down on top of cake pan. Turn plate and cake upside down to release cake onto plate, gently tapping on pan, and then lifting it off the cake.
- Cover and refrigerate any remaining cake, and serve within 5 days.
Nutrition Facts : ServingSize 1 Serving
ZUCCHINI PINEAPPLE BREAD
Meals are even more memorable when I compliment them with this light zucchini bread with pineapple. The zucchini makes it so moist and tender...and the pineapple lends a delicate tropical twist to every delicious slice. -Shirley Boulet, Whitefield, New Hampshire
Provided by Taste of Home
Time 1h5m
Yield 2 loaves.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Coat two 8x4-in. loaf pans with cooking spray; dust with flour, tapping out extra., In a large bowl, combine the flour, sugar, baking soda, cinnamon, salt, nutmeg and baking powder. In another bowl, whisk the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the zucchini, pineapple, nuts and raisins, if desired., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Loosen sides from pans with a knife. Cool in pans 10 minutes before removing to a wire rack to cool.
Nutrition Facts : Calories 202 calories, Fat 10g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 166mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
ZUCCHINI PINEAPPLE BREAD I
This recipe makes two fruity, moist loaves.
Provided by Michele
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h20m
Yield 24
Number Of Ingredients 12
Steps:
- Combine flour, baking powder, baking soda, and salt.
- In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9 x 5 inch loaf pans.
- Bake at 350 degrees F (175 degrees C) for 1 hour. Cool on wire racks.
Nutrition Facts : Calories 207.3 calories, Carbohydrate 26.6 g, Cholesterol 31 mg, Fat 10.2 g, Fiber 0.7 g, Protein 2.8 g, SaturatedFat 1.5 g, Sodium 219.1 mg, Sugar 14.2 g
ZUCCHINI PINEAPPLE CAKE
Make and share this Zucchini Pineapple Cake recipe from Food.com.
Provided by Aroostook
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Grease and flour a 10 inch tube pan.
- Preheat oven to 350F Beat egg and sugar until lightly colored yellow Add oil and beat well.
- Sift flour, leavenings and spices into egg mixture and beat 2 minutes.
- Stir in pineapple, nuts, vanilla and zucchini.
- Pour batter into pan.
- Bake 1 hr 20 minutes Cool on rack 30 minutes Loosen cake from sides of pan.
- Invert on a cake rack to cook completely.
- Glaze: 1 c.
- conf.
- sugar and 1 tbls.
- milk.
- mix well and pour over cooled cake.
Nutrition Facts : Calories 511.8, Fat 26.5, SaturatedFat 3.5, Cholesterol 70.7, Sodium 386.3, Carbohydrate 65, Fiber 1.8, Sugar 46.8, Protein 6.1
ZUCCHINI PINEAPPLE CAKE
Make and share this Zucchini Pineapple Cake recipe from Food.com.
Provided by LizCl
Categories Dessert
Time 1h15m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Beat eggs until fluffy, add sugar, vanilla, oil, zucchini. Sift dry ingredients and add to egg mixture. Blend well.
- Add pineapple, raisins, and nuts and mix well.
- Bake in 2 well greased loaf pans for 1 hour at 350 degrees.
Nutrition Facts : Calories 3158.8, Fat 154.2, SaturatedFat 23.7, Cholesterol 317.2, Sodium 2555.2, Carbohydrate 409.6, Fiber 14.4, Sugar 224.8, Protein 45.9
MOM'S PINEAPPLE-ZUCCHINI BREAD
This is an extremely moist and flavorful bread that my Mom has baked so many times over the years at her family's request! It's absolutely delicious!
Provided by Christine
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 3h30m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans. Whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a bowl; set aside.
- Beat the eggs together with the sugar, buttermilk, vegetable oil, and vanilla extract in a bowl until smooth. Stir in the dry mixture until just moistened, then fold in the zucchini, carrots, pineapple, walnuts, and raisins until evenly combined. Divide the batter between the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, about 50 minutes. Cool in the pans for 10 minutes, then remove and finish cooling on a wire rack before slicing.
Nutrition Facts : Calories 257.3 calories, Carbohydrate 37.6 g, Cholesterol 23.5 mg, Fat 11 g, Fiber 1.5 g, Protein 3.8 g, SaturatedFat 1.7 g, Sodium 229.6 mg, Sugar 23.1 g
ORANGE ZUCCHINI CAKE
Number Of Ingredients 14
Steps:
- 1. Combine flour, baking powder, soda, salt, cinnamon, and nutmeg. Set aside.2. In large mixing bowl, beat sugar, oil and eggs until well combined. Stir in KELLOGG'S Raisin Bran cereal, orange peel, vanilla, zucchini and nuts. Add flour mixture, mixing until thoroughly combined. Spread evenly in 9 x 9 x 2-inch baking pan coated with cooking spray.3. Bake at 350°F for 35 minutes or until tests done. Cool completely. Serve sprinkled with powdered sugar, if desired.
Nutrition Facts : Nutritional Facts Serves
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