Zucchini Cakes Recipes

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GRANDMA'S ZUCCHINI CAKE



Grandma's Zucchini Cake image

My grandmother's recipe for a gently spicy sheet cake, made with freshly grated zucchini.

Provided by Elise Bauer

Categories     Dessert     Baking     Cake     Sheet Cake     Zucchini

Time 1h

Number Of Ingredients 18

Cake:
2 cups flour
2 teaspoons cinnamon (can sub 1 teaspoon with other spices such as allspice and nutmeg, go easy on the cloves though)
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3 eggs
2 cups white, granulated sugar
1 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon grated lemon zest (optional, my addition)
2 cups (from about 3-4 regular sized zucchini) grated un-peeled zucchini (place grated zucchini in a sieve and press out some of the excess moisture before measuring)
1 cup chopped walnuts or pecans (my grandmother recommends black walnuts)
1/2 cup golden raisins (optional)
Frosting:
3 ounces cream cheese, softened to room temperature (Philadelphia cream cheese recommended)
1/4 cup butter, room temperature
1 1/2 to 2 cups of powdered sugar

Steps:

  • Preheat oven to 350°F. Butter a 9x12 or 9x13 baking pan (I used a pyrex pan).
  • In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, and baking powder. Set aside.
  • In a mixer, beat the 3 eggs on high speed until frothy. Lower the speed and beat in the sugar, vegetable oil, vanilla, and lemon zest (if using). Stir in the flour mixture, a third at a time. Stir in the zucchini and chopped nuts and/or raisins.
  • Pour mixture into a 9x12 or 9x13 baking pan. Bake at 350°F for 40 to 45 minutes. (My grandmother's notes say you can also bake in an angel food pan for 1 hour.) Remove from oven and let cool completely before frosting. (While the cake is cooling, let the frosting's cream cheese and butter sit at room temperature to soften.)

Nutrition Facts : Calories 355 kcal, Carbohydrate 43 g, Cholesterol 38 mg, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, Sodium 264 mg, Sugar 32 g, Fat 20 g, ServingSize Makes about 20 pieces., UnsaturatedFat 0 g

ZUCCHINI CAKES



Zucchini Cakes image

Zucchini cakes made with fresh zucchini, cheese, and spices blended together and fried until golden. A great way to use up that garden zucchini!

Provided by Deseree

Categories     Easy Appetizer Recipes     Main Dishes     Side Dishes

Time 30m

Number Of Ingredients 10

2 cups grated zucchini (excess water removed)
1/2 cup freshly grated Parmesan cheese
1 cup panko bread crumbs
sprinkle of ground nutmeg (about 1/8 teaspoon (Note: If you add too much it can quickly take over the taste, less is more))
1/4 teaspoon paprika
1 clove garlic (minced)
2 eggs
1/2 teaspoon salt (plus more as desired)
1/4 teaspoon pepper
3 tablespoons avocado or canola oil

Steps:

  • Combine all ingredients, except olive oil, in a bowl and mix thoroughly. Using a heaping tablespoon form the mixture into 8 patties.
  • Heat oil in a pan over medium heat. Once heated, add patties and cook until golden brown. About 3-4 minutes per side. Serve.

Nutrition Facts : Calories 253 kcal, Carbohydrate 23.5 g, Protein 16.3 g, Fat 11.1 g, SaturatedFat 5.3 g, Cholesterol 102 mg, Sodium 785 mg, Fiber 2.4 g, Sugar 2.9 g, ServingSize 1 serving

ZUCCHINI CAKES



Zucchini Cakes image

Provided by Sandra Lee

Time 28m

Yield 4 serving

Number Of Ingredients 13

4 zucchini
1 cup Baking Mix, recipe follows
1/2 medium onion, diced small
2 eggs
1 tablespoon chopped garlic
Salt and freshly ground black pepper
1/4 cup canola oil
1/2 cup sour cream, for serving
2 tablespoons freshly chopped parsley leaves
6 cups all-purpose flour
3 tablespoons baking powder
2 teaspoons salt
3/4 cup shortening

Steps:

  • Grate 2 zucchini and reserve 2 whole for another use. Put the grated zucchini in a clean kitchen towel and squeeze well to remove the excess water.
  • In a large bowl combine the zucchini, baking mix, onion, eggs and garlic and season with salt and pepper, to taste. Mix well to thoroughly combine.
  • Heat the canola oil in a skillet over medium heat. Using a 1/4 cup measure drop about 6 to 8 portions of the zucchini mixture into the skillet. Fry on both sides until golden brown and cooked through, about 3 minutes per side. Remove from the skillet and drain on a paper lined sheet pan.
  • In a small bowl mix together the sour cream and parsley and season with salt and pepper, to taste. Arrange the zucchini cakes on a serving platter and serve with the sour cream.
  • In a large bowl combine the flour, baking powder and salt. Cut in the shortening with a pastry knife or fork until the mixture is well blended.

ZUCCHINI CAKE



Zucchini Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h35m

Yield 8 servings

Number Of Ingredients 21

Butter, for greasing the pan
1 1/2 cups all-purpose flour
1 1/3 cups granulated sugar
1 cup finely chopped pecans
1/2 cup sweetened flaked coconut
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
3 tablespoons vegetable oil
2 tablespoons milk, plus more if needed
1 teaspoon vanilla extract
2 large eggs
2 cups grated unpeeled zucchini (about 4 zucchini; use the small holes on a grater and pat dry with a paper towel)
One 8-ounce package cream cheese, softened
4 tablespoons salted butter, softened
2 cups powdered sugar, more or less as needed
2 teaspoons vanilla extract
2 splashes milk, if needed
1/2 cup chopped pecans, for garnish

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.

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

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 CAKES



Zucchini Cakes image

If you like crab cakes, try this unusual version made from zucchini. "Maryland is famous for its crab cakes, but this recipe can sure fool you," says Pat Tillman of Pylesville, Maryland. They're easy and economical, too, at 41 cents each.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 5 patties.

Number Of Ingredients 9

2-1/2 cups shredded zucchini
1 cup seasoned bread crumbs
1 egg, lightly beaten
2 tablespoons chopped onion
1 tablespoon butter, melted
1 teaspoon prepared mustard
3/4 teaspoon seafood seasoning
1/2 cup crushed butter-flavored crackers (about 13 crackers)
2 tablespoons vegetable oil

Steps:

  • In a bowl, combine the zucchini, bread crumbs, egg, onion, butter, mustard and seafood seasoning; mix well. Shape into five patties. Dip in cracker crumbs. Heat oil in a large skillet; fry patties for 4 minutes on each side or until golden brown. Drain on paper towels.

Nutrition Facts : Calories 229 calories, Fat 12g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 567mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.

ZUCCHINI CAKES



Zucchini Cakes image

These savory patties, from Bruce Weinstein and Mark Scarbrough's book "Real Food Has Curves: How to Get Off Processed Food, Lose Weight and Love What You Eat," are delicious on their own or with a little mustard slathered on the side. They are also a great leftover, re-crisped in the oven and served for breakfast or in pita pockets for lunch.

Provided by Tara Parker-Pope

Categories     appetizer, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 10

4 medium zucchini
1 teaspoon kosher salt
1 small yellow onion, peeled
1/2 cup low-fat ricotta
5 tablespoons whole-wheat flour
1 large egg, beaten with a fork in a small bowl
1/2 teaspoon mild paprika
1/2 teaspoon dried dill
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil

Steps:

  • Trim the ends off the zucchini, then shred them into a colander, using the large holes of a box grater. (You'll need about 4 cups shredded zucchini.)
  • Sprinkle the zucchini shreds with salt, toss well and set in the sink for 15 minutes to drain.
  • Rinse the zucchini shreds under cool water in the colander. Then pick up handfuls and squeeze them over the sink to get rid of almost all of the moisture. Set the shreds in a large bowl.
  • Grate the onion into the bowl using the large holes of the box grater.
  • Stir in the ricotta, whole-wheat flour, egg, paprika, dill and pepper, just until the mixture is uniform and there are no streaks of dry flour anywhere.
  • Heat a large skillet over medium heat. Swirl in the oil, then use a 1/2-cup measuring cup to scoop up the zucchini mixture and plop it into the skillet, scraping out any mixture left in the cup. Flatten the mixture into a thick cake with the bottom of the cup and continue making more.
  • Cook until lightly browned, about 4 minutes, then turn them with a large spatula and continue cooking until lightly browned on the other side and a little firm to the touch, about 4 more minutes. If you can't fit all six into your skillet, you'll need a little more oil for the second batch.

Nutrition Facts : @context http, Calories 110, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 357 milligrams, Sugar 4 grams, TransFat 0 grams

ZUCCHINI CAKES



Zucchini Cakes image

Very good fried zucchini cakes. I got the recipe from Sandra Lee's money saving meals. It was very easy to make and a nice way to use up veggies.

Provided by Dissie

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 zucchini
1 cup Bisquick
1/2 medium onion, diced small
2 eggs
1 tablespoon garlic, chopped
salt & freshly ground black pepper
1/4 cup canola oil
1/2 cup sour cream, for serving
2 tablespoons fresh parsley leaves, chopped

Steps:

  • Grate 2 zucchini. Put the grated zucchini in a clean kitchen towel and squeeze well to remove the excess water.
  • In a large bowl combine the zucchini, baking mix, onion, eggs and garlic and season with salt and pepper, to taste. Mix well to thoroughly combine.
  • Heat the canola oil in a skillet over medium heat. Using a 1/4 cup measure drop about 6 to 8 portions of the zucchini mixture into the skillet. Fry on both sides until golden brown and cooked through, about 3 minutes per side. Remove from the skillet and drain on a paper lined sheet pan.
  • In a small bowl mix together the sour cream and parsley and season with salt and pepper, to taste. Arrange the zucchini cakes on a serving platter and serve with the sour cream.

Nutrition Facts : Calories 372.4, Fat 27, SaturatedFat 6.7, Cholesterol 119, Sodium 444.7, Carbohydrate 25.9, Fiber 2, Sugar 6, Protein 8

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