Super Moist And Tasty Zucchini Cake Recipes

SUPER MOIST AND TASTY ZUCCHINI CAKE

Super Moist and Tasty Zucchini Cake image

Oh this is so tasty - even my 2 yr old will eat it. Kind of like a spice cake. I always make chunky applesauce with extra cinnamon just for baking so you may need to ante up the cinnamon if using traditional applesauce. You can frost this if you like but it good without as well.

Provided by Ceezie

Categories Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

3 eggs
2 tablespoons flax seed meal
1 cup white sugar
1 cup brown sugar
1 cup chunky cinnamon applesauce (or thinly sliced apples)
2 tablespoons molasses
1/2 cup vegetable oil
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 cups chopped walnuts
2 -2 1/2 cups grated zucchini
2 teaspoons vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a bundt cake pan.
Sift together flour, cinnamon, salt, baking powder, and baking soda on to a piece of waxed paper.
In a large bowl, beat eggs, flax seed meal and sugar. Mix in oil, applesauce and mollasses. Add sifted ingredients to egg mixture, and beat for 2 minutes. Stir in chopped nuts, vanilla, and zucchini. Mix thoroughly. Pour batter into prepared pan.
Bake for 50-60 minutes, or until tester inserted in the center of the cake comes out clean. Cool and then flip onto display pan or cooling rack.

Nutrition Facts : Calories 442.5, Fat 20.6, SaturatedFat 2.5, Cholesterol 52.9, Sodium 394.3, Carbohydrate 60.8, Fiber 2.5, Sugar 37.1, Protein 6.5

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

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