Quick Zucchini Cake Recipes

ZUCCHINI CAKE I

Zucchini Cake I image

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

Ingredients

3 cups all-purpose flour
3 cups white sugar
1 teaspoon salt
1 ½ teaspoons baking soda
1 teaspoon baking powder
2 ½ teaspoons ground cinnamon
1 teaspoon vanilla extract
4 eggs
1 ½ cups vegetable oil
3 cups grated zucchini
1 (8 ounce) package cream cheese, room temperature
½ cup butter, room temperature
2 cups confectioners' sugar, sifted
2 teaspoons vanilla extract

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

QUICK ZUCCHINI CAKE (MADE WITH A CAKE MIX)

Quick Zucchini Cake (Made With a Cake Mix) image

I had a large zucchini and wanted to make a quick dessert. I used what I had in my cupboard. My sons really liked this even without icing. You could frost it with a cream cheese or vanilla frosting.

Provided by mary winecoff

Categories Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

1 (18 1/2 ounce) German chocolate cake mix
1 (4 1/2 ounce) package instant chocolate pudding mix
4 eggs
2 cups zucchini, shredded
3/4 cup oil
1 teaspoon vanilla
1/2 cup pecans, chopped
1/2 cup chocolate chips

Steps:

Beat cake mix, chocolate pudding, eggs, succhini, oil and vanilla at low speed until moist.
Fold in pecans and chocolate chips.
Pour into 9 x 13 inch pan and bake at 350 degrees for 45 minutes.

Nutrition Facts : Calories 429.5, Fat 25, SaturatedFat 5.3, Cholesterol 70.5, Sodium 459, Carbohydrate 50.2, Fiber 3, Sugar 31.6, Protein 5

EASY ZUCCHINI CAKES

Easy Zucchini Cakes image

Very tasty way to use up those extra zucchini. Don't skip the fresh parsley, it really adds to the flavor. They taste just like crab cakes.

Provided by Renee

Categories Fried Zucchini

Time 1h10m

Yield 4

Number Of Ingredients 8

Ingredients

2 cups shredded zucchini, squeezed dry
1 ¼ cups seasoned bread crumbs, divided
1 small onion, chopped
2 large eggs, beaten
1 tablespoon butter, melted
1 tablespoon chopped fresh parsley
2 teaspoons seafood seasoning (such as Old Bay®)
2 tablespoons vegetable oil, or as needed

Steps:

Combine zucchini, 1 cup bread crumbs, onion, eggs, butter, parsley, and seafood seasoning in a bowl; mix until well combined.
Form mixture into 4 round cakes. Pat remaining bread crumbs onto both sides of the cakes and transfer to a sheet of waxed paper. Refrigerate for 30 minutes.
Heat oil in a large skillet over medium heat. Fry chilled zucchini cakes until browned, 7 to 8 minutes per side. Drain on paper towels before serving.

Nutrition Facts : Calories 226.5 calories, Carbohydrate 29.6 g, Cholesterol 101 mg, Fat 8.1 g, Fiber 2.8 g, Protein 9.4 g, SaturatedFat 3.2 g, Sodium 974.1 mg, Sugar 4.2 g

FAST AND EASY ZUCCHINI CAKE

Fast and Easy Zucchini Cake image

Starts with a yellow cake mix. It doesn't get any easier than this!! Top with cream cheese icing - YUM!

Provided by Mommaof2Beauties

Categories Dessert

Time 50m

Yield 12-16 serving(s)

Number Of Ingredients 7

Ingredients

1 (18 1/2 ounce) box yellow cake mix
4 eggs
1/2 cup vegetable oil
1 teaspoon cinnamon
1 tablespoon vanilla
2 cups grated zucchini, do NOT peel
1/2 cup nuts

Steps:

Beat together cake mix, eggs, oil, cinnamon and vanilla until well mixed.
Fold in grated zucchini and nuts.
Bake in a greased 9x13 pan for 30-40 minutes. Use toothpick to test.
Top with cream cheese icing when cooled - I cheat and use the canned!

Nutrition Facts : Calories 334.4, Fat 18.8, SaturatedFat 2.9, Cholesterol 62.9, Sodium 351.3, Carbohydrate 36.7, Fiber 1.3, Sugar 20, Protein 5.3

ZUCCHINI WALNUT CAKE

Zucchini Walnut Cake image

What gardener doesn't have extra zucchini? When it's abundant, I shred and freeze plenty so I have it on hand to bake this moist zucchini cake recipe all year long. The cream cheese frosting is yummy, and the big panful always goes fast at picnics or potlucks. -Marie Hoyer, Hodgenville, Kentucky

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 24 servings.

Number Of Ingredients 17

Ingredients

2 cups shredded zucchini
2 cups sugar
1 cup canola oil
4 large eggs
2-1/2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup chopped toasted walnuts, optional
FROSTING:
3 ounces cream cheese, softened
1/4 cup butter, softened
1 tablespoon 2% milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
Additional chopped toasted walnuts, optional

Steps:

Preheat oven to 350°. Grease a 13x9-in. baking pan; set aside. , In a large bowl, beat the zucchini, sugar, oil and eggs until well blended. Combine the flour, cinnamon, salt, baking powder and baking soda; gradually beat into zucchini mixture until blended. Fold in walnuts if desired. , Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool completely on a wire rack. , For frosting, in a small bowl, beat the cream cheese, butter, milk and vanilla until smooth. Add confectioners' sugar and mix well. Frost cake. Sprinkle with nuts if desired. Store in the refrigerator.

Nutrition Facts : Calories 275 calories, Fat 13g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 174mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.

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.

ZUCCHINI CAKE IV

Zucchini Cake IV image

I got this recipe from my boss in California. I always double it and it makes quite a few loaves. I freeze them for holiday gifts

Provided by Janice Thonton

Categories Fruits and Vegetables Vegetables Squash

Yield 40

Number Of Ingredients 11

Ingredients

3 cups all-purpose flour
1 teaspoon salt
½ teaspoon baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 cups white sugar
1 cup vegetable oil
3 eggs
2 teaspoons vanilla extract
½ cup chopped walnuts
2 cups grated zucchini

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 loaf pans.
In a medium bowl, mix together flour, salt, baking powder, baking soda and cinnamon. Set aside.
In a large bowl, combine sugar, oil, eggs and vanilla. Beat until smooth. Add flour mixture, and beat until smooth. Fold in walnuts and grated zucchini.
Divide batter into 4 well greased loaf pans. Bake at 350 degrees F (175 degrees C) for 60 minutes or until toothpick inserted into middle of cake comes out clean.

Nutrition Facts : Calories 138.3 calories, Carbohydrate 17.7 g, Cholesterol 14 mg, Fat 6.9 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 0.9 g, Sodium 133.3 mg, Sugar 10.2 g

ZUCCHINI CAKE WITH CREAM CHEESE FROSTING

Zucchini Cake With Cream Cheese Frosting image

Quick and easy to whip up. Great taste with the cream cheese frosting. Good way to use up all those zucchini from the garden.

Provided by Barb Witherspoon

Categories Dessert

Time 45m

Yield 20 serving(s)

Number Of Ingredients 15

Ingredients

2 1/2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup vegetable oil
4 eggs
2 cups shredded zucchini
1/2 cup chopped walnuts
3 ounces cream cheese or 3 ounces neufchatel cheese
1/4 cup butter or 1/4 cup margarine
1 tablespoon milk
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

Cake:.
Combine dry ingredients (flour, sugar, cinnamon, baking powder, and baking soda) in a mixing bowl.
Add oil, eggs and mix well.
Add zucchini and walnuts; stir well.
Pour into a greased 9 x 13 inch baking pan.
Bake at 350 degrees for 35-40 minutes.
Cool.
Frosting:.
Beat cream cheese, butter, milk, and vanilla until smooth.
Add sugar and mix well.
Frost cake.
Sprinkle with additional walnuts.

Nutrition Facts : Calories 349.9, Fat 17.8, SaturatedFat 4.3, Cholesterol 53.2, Sodium 201.9, Carbohydrate 45.1, Fiber 0.8, Sugar 32.2, Protein 3.8

ZUCCHINI CAKE

Zucchini Cake image

Provided by Marian Burros

Categories brunch, weekday, dessert

Time 1h10m

Yield 20 servings

Number Of Ingredients 14

Ingredients

3 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup applesauce
1 cup dark brown sugar
1 cup granulated sugar
3 egg whites
Grated rind of one orange
2 cups shredded zucchini
1/2 cup cut-up dates

Steps:

Preheat oven to 350 degrees.
Spray a bundt-style pan or 10-inch spring-form pan with center hole with nonstick cooking spray.
Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt.
Beat together applesauce, sugars, egg whites and orange rind.
Blend in flour mixture with mixer at medium speed, beating only until smooth; do not overbeat.
Stir in zucchini and dates.
Pour batter into prepared pan and bake 45 to 50 minutes or until knife inserted near center comes out clean. Remove cake from pan, or if using spring-form, remove sides of pan and put cake on wire rack to cool completely.

Nutrition Facts : @context http, Calories 167, UnsaturatedFat 0 grams, Carbohydrate 40 grams, Fat 0 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 168 milligrams, Sugar 22 grams, TransFat 0 grams

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