Zucchini Crumb Cake Recipes

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CONNIE'S ZUCCHINI "CRAB" CAKES



Connie's Zucchini

These really taste like crab cakes but without the crab, and are a really good way to utilize that bumper crop of zucchini!

Provided by Patti Jo

Categories     Fruits and Vegetables     Vegetables     Squash

Time 30m

Yield 5

Number Of Ingredients 8

2 ½ cups grated zucchini
1 egg, beaten
2 tablespoons butter, melted
1 cup seasoned bread crumbs
¼ cup minced onion
1 teaspoon Old Bay Seasoning TM
¼ cup all-purpose flour
½ cup vegetable oil for frying

Steps:

  • In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well.
  • Shape mixture into patties. Dredge in flour.
  • In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides.

Nutrition Facts : Calories 195.7 calories, Carbohydrate 23.2 g, Cholesterol 49.4 mg, Fat 9.1 g, Fiber 2 g, Protein 5.6 g, SaturatedFat 3.8 g, Sodium 319.9 mg, Sugar 2.8 g

YUMMY ZUCCHINI COFFEE CAKE



Yummy Zucchini Coffee Cake image

The first time I made this, I gave some to my daughter, who hates zucchini, and she said it was the best thing I ever made! It has been an excellent and wholesome way to use up all of the zucchini from my garden. If using thawed shredded zucchini, make sure to drain very well. -Tammy Kirsch, Arcade, New York

Provided by Taste of Home

Time 1h

Yield 16 servings.

Number Of Ingredients 21

1/3 cup packed brown sugar
1/4 cup all-purpose flour
1/4 cup quick-cooking oats
2 tablespoons butter, softened
1/2 teaspoon ground cinnamon
BATTER:
1-1/2 cups quick-cooking oats
1 cup all-purpose flour
3/4 cup whole wheat flour
1-1/4 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup butter, softened
1 cup packed light brown sugar
1-1/2 teaspoons vanilla extract
2 large eggs
1/3 cup reduced-fat sour cream
2-1/2 cups shredded zucchini (about 2 medium)
Confectioners' sugar

Steps:

  • Preheat oven to 350°. Coat a 10-in. fluted tube pan with cooking spray; dust lightly with flour, tapping out excess., Mix first five ingredients with a fork until crumbly. Sprinkle onto bottom of prepared pan., For batter, mix oats, flours, cinnamon, baking powder, baking soda, salt and nutmeg. In another bowl, beat butter and brown sugar until crumbly; beat in vanilla and eggs, one at a time. Add oat mixture alternately with sour cream, beating well (batter will be thick). Fold in zucchini. Pour over crumb mixture., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes before removing to a wire rack. Serve warm or at room temperature; dust with confectioners' sugar before serving.

Nutrition Facts : Calories 223 calories, Fat 7g fat (4g saturated fat), Cholesterol 38mg cholesterol, Sodium 244mg sodium, Carbohydrate 37g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.

SAVORY BAKED ZUCCHINI CAKES



Savory Baked Zucchini Cakes image

This is based--very loosely!--on the tomato-zucchini fritter recipe from the Veganomicon cookbook. You can probably make it without a food processor, but it will definitely be easier to grate everything with one. You can either fry these cakes or bake them; fried will result in an oilier texture, but a crisper crust. An egg could probably be added to make the cakes firmer, if you like a firmer cake. This recipe would also benefit from fresh herbs; just remember you need more fresh herbs to get the same flavor punch. You could prepare the cakes through the roll-in-bread crumbs stage a day ahead, and refrigerate them until you're ready to cook, if need be. They'd be delicious served with a green-olive tapenade.

Provided by Silverlan

Categories     Vegetable

Time 25m

Yield 21 2-inch cakes, 2-4 serving(s)

Number Of Ingredients 10

1 1/2 lbs zucchini, grated (about two medium zukes)
2 small onions, grated
4 garlic cloves
4 ounces parmesan cheese, grated (or use romano)
1/2 cup walnuts, finely chopped
1 tablespoon mixed Italian herbs
1 teaspoon dried parsley
salt and pepper
3/4 cup breadcrumbs
2 tablespoons oil (for frying or baking, olive oil is good)

Steps:

  • Grate the zucchini, toss with salt (1-2 shakes) and let sit in a colander while you prep the other ingredients.
  • Grate the onions. Let the onion juice drain away.
  • Process the garlic and walnuts until very finely chopped.
  • Press as much liquid from the onions and zucchini as possible, then combine with the garlic, walnuts, herbs, and cheese in a medium-sized bowl.
  • IF BAKING: preheat oven to 350°F Lightly oil a baking sheet.
  • Shape zucchini mixture into smallish balls (about two tbsp each, or about 2 inches across when slightly flattened) and roll in bread crumbs and flatten slightly. If baking, you can arrange them on the baking sheet; if frying, arrange them on a plate but be sure to leave space between the cakes so they don't stick together.
  • To fry: heat oil in a frying pan over medium-high heat. When a drop of water sizzles, add the cakes and fry over medium heat until the outside is crispy and brown (about 5-7 minutes per side). Be gentle in flipping the cakes.
  • To bake: space on lightly oiled pan, and bake at 350°F for about 35 minutes, flipping about halfway through the baking. (This method won't get them as crispy around the edges, but if you're already baking something and/or you want a lower-fat option, the result is just as tasty.) Again, be gentle in flipping the cakes.

Nutrition Facts : Calories 809.2, Fat 51.8, SaturatedFat 14, Cholesterol 49.9, Sodium 1201.9, Carbohydrate 56, Fiber 8.7, Sugar 12.8, Protein 36.9

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