Zucchini Corn Cakes Recipe Recipe For Banana

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ZUCCHINI-BANANA CAKE WITH CREAM CHEESE FROSTING



Zucchini-Banana Cake with Cream Cheese Frosting image

Take advantage of zucchini season and bake up this warmly spiced snack cake today.

Provided by Annalise Sandberg

Categories     Dessert

Time 1h50m

Yield 9

Number Of Ingredients 16

1 1/2 cups Gold Medal™ all-purpose flour
1 cup granulated sugar
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas (2 medium)
1 cup shredded zucchini (1 medium)
1 egg
1/2 cup vegetable oil
1 teaspoon vanilla
4 oz cream cheese, softened
4 tablespoons unsalted butter, softened
2 cups powdered sugar, sifted
1 tablespoon milk
1 teaspoon vanilla

Steps:

  • Heat oven to 350° F. Spray 8-inch square pan with cooking spray; line with cooking parchment paper.
  • In large bowl, mix flour, granulated sugar, cinnamon, baking powder, baking soda and salt. In medium bowl, mix bananas, zucchini, egg, vegetable oil and 1 teaspoon vanilla. Add wet ingredients to dry ingredients all at once; stir just until combined.
  • Spread batter in pan. Bake 35 to 40 minutes or until cake just begins to turn brown on top and toothpick inserted in center comes out with a few moist crumbs. Cool completely in pan, about 1 hour.
  • In medium bowl, beat Frosting ingredients with electric mixer on medium speed until smooth and creamy. Spread evenly on top of cake. Cut into 3 rows by 3 rows. Cover and refrigerate any remaining cake.

Nutrition Facts : Calories 510, Carbohydrate 72 g, Cholesterol 50 mg, Fat 4 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 52 g, TransFat 0 g

CORN AND ZUCCHINI MELODY



Corn and Zucchini Melody image

Zucchini, corn, and onions combined with chopped bacon and cheese. A quick and easy way to use some fresh veggies from your garden!

Provided by MOLSON7

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 30m

Yield 5

Number Of Ingredients 6

4 slices bacon
2 cups chopped zucchini
1 ½ cups fresh corn kernels
1 small onion, chopped
1 pinch pepper
¼ cup shredded Monterey Jack cheese

Steps:

  • Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Reserve 1 tablespoon of drippings. Drain bacon, chop, and set aside.
  • Heat the bacon drippings in the skillet over medium heat. Saute the zucchini, corn, and onion until tender but still crisp, about 10 minutes. Season with pepper. Spoon vegetables into a bowl, and sprinkle with chopped bacon and shredded cheese.

Nutrition Facts : Calories 122.7 calories, Carbohydrate 14.5 g, Cholesterol 12.9 mg, Fat 5.4 g, Fiber 2.2 g, Protein 6.3 g, SaturatedFat 2.2 g, Sodium 198.6 mg, Sugar 3.2 g

BROILED ZUCCHINI



Broiled Zucchini image

These broiled zucchini are easy to prepare and delicious.

Provided by Teri Rose Mibelli

Categories     Zucchini Side Dishes

Time 15m

Yield 2

Number Of Ingredients 5

2 medium zucchini
nonstick cooking spray
salt to taste
1 teaspoon garlic powder, or to taste
1 teaspoon onion powder, or to taste

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Slice zucchini into 3 lengthwise pieces. Spray each slice with cooking spray.
  • Season with salt, garlic powder, and onion powder and set on a baking sheet.
  • Broil in the preheated oven until lightly browned, about 5 minutes. Turn zucchini and broil on the other side until lightly browned, an additional 5 minutes.

Nutrition Facts : Calories 39.6 calories, Carbohydrate 8.4 g, Fat 0.4 g, Fiber 2.4 g, Protein 2.7 g, SaturatedFat 0.1 g, Sodium 20.5 mg

BANANA BLUEBERRY ZUCCHINI CAKE



Banana Blueberry Zucchini Cake image

My son loves banana bread and blueberry muffins but will not eat zucchini bread. I came up with this as a way to try to sneak some veggies into him along with dessert.

Provided by JenniferK2

Categories     Breads

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 15

3 eggs
2 cups sugar
1 cup banana, mashed
1 cup zucchini, shredded
1 cup blueberries
1 cup butter, melted
2 teaspoons vanilla
3 cups flour
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 cup nuts, chopped
2 cups powdered sugar
1/4 cup milk

Steps:

  • Preheat oven to 350°.
  • Combine eggs and sugar.
  • Mix in banana, zucchini and blueberries. Add butter and vanilla.
  • Combine flour, salt, baking powder, baking soda and cinnamon; stir into mixture. Fold in nuts.
  • Pour into two well-greased loaf pans and bake for 1 hour or until pick inserted in center comes out clean.
  • Cool for 10 minutes and then remove loaves from pans.
  • Combine powdered sugar and milk for glaze. Drizzle glaze over the top of the loaves.
  • Cool completely before slicing or it will be crumbly.

Nutrition Facts : Calories 426.5, Fat 17.3, SaturatedFat 8.3, Cholesterol 70.7, Sodium 503.7, Carbohydrate 64.4, Fiber 2.1, Sugar 42.5, Protein 5.6

ZESTY ZUCCHINI CORN CAKES



Zesty Zucchini Corn Cakes image

Ready to eat in only 15 minutes, our golden brown Zesty Zucchini Corn Cakes are the perfect choice for a tasty side or vegetarian brunch option.

Provided by By Brooke Lark

Categories     Side Dish

Time 15m

Yield 4

Number Of Ingredients 12

1 cup grated zucchini
1/2 cup frozen corn (from 12-oz bag), thawed
1/4 cup chopped onion
1 egg
1 cup Original Bisquick™ mix
1 tablespoon milk
3/4 teaspoon salt
1/2 teaspoon pepper
Vegetable oil for cooking, if desired
1/3 cup sour cream
1 cup cherry tomatoes, quartered
Fresh basil sprigs, if desired

Steps:

  • In large bowl, stir together zucchini, corn, onion, egg, Bisquick mix, milk, salt and pepper.
  • Grease griddle or skillet with oil, or use nonstick griddle; heat over medium heat (350°F). For each corn cake, pour 1/4 cup batter onto hot griddle. Cook until golden brown on both sides.
  • Serve corn cakes topped with sour cream and tomatoes. Garnish with basil.

Nutrition Facts : Calories 230, Carbohydrate 28 g, Cholesterol 55 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 6 g, TransFat 1 g

FRESH CORN AND ZUCCHINI SAUTE



Fresh Corn and Zucchini Saute image

This is a great way to use two of the season's most bountiful crops. Kernels of corn fresh from the cob and tender zucchini are put to wonderful use in this simple and satisfying summer side dish.

Provided by Sara B.

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 25m

Yield 4

Number Of Ingredients 6

¼ cup butter
½ small white onion, finely diced
3 small zucchinis, diced
3 ears corn, husks and silk removed
sea salt to taste
freshly ground black pepper to taste

Steps:

  • Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.

Nutrition Facts : Calories 178.1 calories, Carbohydrate 16.8 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 181.2 mg, Sugar 4.1 g

MOIST ZUCCHINI CARROT BANANA CAKE



Moist Zucchini Carrot Banana Cake image

I have been making this veggie & fruit packed cake since my daughter's first birthday. It is super moist and full of good things for you. It freezes well so you can make it ahead of time or make cupcakes and freeze for snacks.

Provided by colleenfitzgerald_1

Categories     Dessert

Time 40m

Yield 24 muffins/cupcakes, 24 serving(s)

Number Of Ingredients 20

4 eggs
4 tablespoons butter, melted and cooled
1/2 cup yogurt
2 teaspoons vanilla extract
3/4 cup sugar
2 bananas, ripe & mashed
2 carrots, grated
1 medium zucchini, grated
2 medium tart apples, grated (such as Granny Smith)
1/2 cup raisins
1/4 cup desiccated coconut
1 1/2 cups white flour
1 1/2 cups wheat flour
1/2 cup wheat germ (optional)
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons cinnamon, ground
1 teaspoon ginger, ground
1/2 teaspoon nutmeg, ground

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour cake pan or muffin tins.
  • Beat eggs well in large bowl, mix in butter, yogurt, vanilla and sugar.
  • Add banana, mix well.
  • Stir in carrot, zucchini, apples, coconut and raisins.
  • Sift together dry ingredients in separate bowl breaking up all lumps.
  • Stir dry ingredients into wet, without over mixing.
  • Pour mixture into baking sheet, cupcake tins, or even bread pans.
  • Baking time will vary according to pan style, bake until toothpick inserted in center comes out clean and top is nicely colored.
  • Yields: 24 muffins/cupcakes or 12 muffins & 1 8-inch cake.

Nutrition Facts : Calories 145.7, Fat 3.5, SaturatedFat 1.9, Cholesterol 36.8, Sodium 191.9, Carbohydrate 26.2, Fiber 2.2, Sugar 12, Protein 3.5

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