Zucchini Almond Cake Recipes

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GLUTEN-FREE ZUCCHINI-ALMOND CAKE



Gluten-Free Zucchini-Almond Cake image

Grated zucchini gives this crowd-pleasing cake a moist texture and subtle sweetness. Almond flour adds nutty flavor and makes it perfect for those on a gluten-free diet. Martha made this recipe on "Martha Bakes" episode 812.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h

Yield Serves 10 to 12

Number Of Ingredients 13

1/2 stick unsalted butter, melted, plus room-temperature butter for pan
1 1/2 cups almond flour (spooned and leveled)
1/4 cup plus 2 tablespoons potato starch (spooned and leveled)
1 1/4 teaspoons gluten-free baking powder
1/4 teaspoon fine salt
3 large eggs, room temperature
1/2 cup packed light-brown sugar
1 tablespoon pure vanilla extract
1 cup finely grated zucchini (from 1 medium zucchini), squeezed of excess liquid
5 tablespoons unsalted butter, room temperature
1 teaspoon pure vanilla extract
8 ounces cream cheese, room temperature
1/3 cup confectioners' sugar

Steps:

  • Cake:Preheat oven to 350 degrees. Butter an 8-inch round, 2-inch deep cake pan. Line bottom with parchment round; butter paper. In a bowl, whisk together almond flour, potato starch, baking powder, and salt.
  • Set a large heatproof bowl over (not in) a pot with 1 inch barely simmering water. Add eggs and whisk until foamy, about 1 minute. Whisk in brown sugar and continue to whisk until mixture is fluffy and sugar is dissolved, 3 minutes. Remove bowl from pot and, using a mixer, whisk on high until mixture is pale, thick, and cool to touch, 7 to 10 minutes.
  • With a flexible spatula, gently fold in melted butter, flour mixture, vanilla, and zucchini. Pour into pan and bake, rotating pan halfway through, until cake is golden brown and a toothpick inserted in center comes out with moist crumbs, 25 to 30 minutes. Let cake cool completely in pan on a wire rack. Invert onto a serving platter.
  • Frosting:With mixer, beat together butter, vanilla, and cream cheese on medium-high until fluffy, about 3 minutes. Add confectioners' sugar and beat until combined. Spread on top of cake. (Cake can be refrigerated, covered, up to 2 days.)

Nutrition Facts : Calories 302 g, Fat 23 g, Fiber 2 g, Protein 6 g, SaturatedFat 10 g

ZUCCHINI ALMOND CAKE



Zucchini Almond Cake image

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

3 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 eggs
3 cups sugar
1 1/4 cups oil
1 teaspoon almond extract
3 cups finely grated peeled zucchini
1 cup ground almonds
1 1/2 cups icing sugar
2 tablespoons milk
1/4 teaspoon almond extract
1/4 cup toasted sliced almonds

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 ALMOND CAKE



Zucchini Almond Cake image

Make and share this Zucchini Almond Cake recipe from Food.com.

Provided by Lumberjackie

Categories     Dessert

Time 1h35m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 14

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 eggs
3 cups granulated sugar
1 1/4 cups vegetable oil
1 teaspoon almond extract
3 cups finely grated peeled zucchini
1 cup ground almonds
1 1/2 cups icing sugar
2 tablespoons milk
1/4 teaspoon almond extract
1/4 cup toasted sliced almonds

Steps:

  • Preheat the oven to 350 F (180 C).
  • Grease and flour a 10-inch (3 L) tube pan. (I often use a bunt pan / ring mould instead).
  • Sift together: the flour, baking powder, baking soda, and salt.
  • In a large bowl, beat the eggs with an electric mixer until thick and light-coloured. Gradually add the sugar, 1/4 cup at a time, beating well after each addition. Stir in the oil and almond extract. Blend in the dry ingredients, mixing until smooth. Stir in the zucchini and ground almonds.
  • Pour the batter into the prepared pan and bake in a 350 F (180 C) oven for 1 hour and 15 minutes, or until a tester inserted into the centre comes out clean.
  • Cool the cake in the pan on a rack for 15 minutes. Remove the cake from the pan and cool it completely on a rack.
  • For the glaze, combine the icing sugar, milk, and almond extract together in a small bowl, stirring until smooth. Spread over the top of the cooled cake, letting the icing run down the sides. Sprinkle the sliced almonds overtop.

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

ALMOND ZUCCHINI CAKE RECIPE - (3/5)



ALMOND ZUCCHINI CAKE Recipe - (3/5) image

Provided by á-6498

Number Of Ingredients 10

3 cups flour
1 tsp baking soda
4 eggs
11/4 cup vegetable oil
3 cups finely grated and peeled zucchini
1 cup ground almonds
1 tsp almond extract
3 cups white sugar
1 tsp salt
2 tsp baking powder

Steps:

  • Sift together the flour, baking powder, salt, and baking soda. Beat eggs with mixer until thick and light coloured. Gradually add the sugar (1/4 cup at a time) and beat well each time. Add oil and almond extract into the egg and sugar mixture. Blend in the dry flour mixture and mix until nice and smooth Stir in the zucchini and ground almonds and pour into a wall greased 10 inch tube pan. Bake at 350 degrees for 1 hour and 15 minutes. Cool in pan for 15 minutes. Remove from pan and spread icing over the cake. ICING : I/1/2 cups king sugar, 2 tbsp milk, and 1/4 tsp almond extract

ZUCCHINI ALMOND BREAD RECIPE BY TASTY



Zucchini Almond Bread Recipe by Tasty image

Here's what you need: crushed pineapple, eggs, vegetable oil, sugar, brown sugar, zucchini, vanilla, flour, salt, baking soda, cinnamon, nutmeg, chopped almond, thinly sliced almond, vanilla, powdered sugar, milk

Provided by Tasty

Categories     Bakery Goods

Yield 6 slices

Number Of Ingredients 17

8 oz crushed pineapple, 1 can, with juice
3 eggs
1 cup vegetable oil, or oil of your choice
1 cup sugar
1 cup brown sugar
2 cups zucchini, grated
3 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons cinnamon
½ teaspoon nutmeg
1 cup chopped almond
thinly sliced almond, for topping
¼ tablespoon vanilla
½ cup powdered sugar
1 tablespoon milk

Steps:

  • Mix all of the dry ingredients (flour, salt, baking soda, cinnamon, nutmeg, chopped almonds) in a bowl, and set aside.
  • Preheated oven at 350ºF (175ºC).
  • In a new bowl, combine pineapple, eggs, vegetable oil, sugar, brown sugar, zucchini, and vanilla, and mix well.
  • Pour the dry ingredients gradually into the wet ingredients bowl, and mix them until smooth.
  • Spray your baking pan and pour in the mixture, top with sliced almonds.
  • Bake for 60 minutes (times may vary depending on oven), and check for doneness with a toothpick.
  • While baking, mix your glaze ingredients together until smooth.
  • Let the bread cool down, drizzle with the glaze!
  • Enjoy!

Nutrition Facts : Calories 994 calories, Carbohydrate 124 grams, Fat 49 grams, Fiber 5 grams, Protein 16 grams, Sugar 65 grams

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