ZUCCHINI-PECAN CAKE WITH CREAM CHEESE FROSTING
Provided by Ian Knauer
Categories Cake Mixer Egg Dessert Bake Kentucky Derby Backyard BBQ Cream Cheese Pecan Zucchini Summer Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 20
Steps:
- For cake:
- Position rack in center of oven and preheat to 350°F. Line 9-inch-diameter cake pan with 2-inch-high sides with parchment paper. Coat parchment paper with nonstick spray.
- Whisk flour, baking powder, coarse salt, cinnamon, ginger, and nutmeg in medium bowl to blend well. Whisk oil, sugar, eggs, and vanilla in large bowl to blend well; fold in flour mixture, then grated zucchini and pecans. Transfer cake batter to prepared pan.
- Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cake out onto platter; peel off parchment paper.
- For frosting:
- Using electric mixer, beat cream cheese and butter in medium bowl until blended. Beat in sugar, vanilla, and cinnamon. Spread frosting thickly over top of cake. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Cut cake into wedges and serve.
PECAN ZUCCHINI BREAD
"Sour cream makes this the best quick bread I've ever come across," notes Audrey Lavoie. The Centerville, Ohio bake adds plenty of chopped pecans for a fun crunch that enhances the loaf's zucchini flavor.
Provided by Taste of Home
Time 1h15m
Yield 2 loaves.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, beat the eggs, oil, sour cream and vanilla. Stir into dry ingredients just until moistened. Fold in zucchini and nuts., Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 163 calories, Fat 7g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 125mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
MOIST PECAN ZUCCHINI BREAD
Steps:
- Pre heat oven to 350 F (180 C) and grease and flour a 9 x 5 inch (22 x 12 centimeter) loaf pan.
- Shred the zucchini and squeeze out excess moisture. Set aside.
- In a large bowl whisk together the flour, sugars, baking powder, cinnamon, salt and pecans.
- In a medium bowl add the eggs and beat slightly with a fork, then add the vegetable oil, zucchini and vanilla. Combine with the fork.
- Pour the egg mixture into the flour mixture and stir just until combined (approximately 18 stirs). Spoon batter into prepared loaf pan and bake for approximately 55 - 50 minutes. Test for doneness with a toothpick. Let cool before serving. Enjoy.
Nutrition Facts : Calories 250 kcal, Carbohydrate 31 g, Protein 4 g, Fat 12 g, SaturatedFat 1 g, Cholesterol 32 mg, Sodium 16 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
ZUCCHINI WITH PECANS
This vegetable dish recipe was in my grandmother's collection. At first, I only cooked it on Sundays or special occasions. But my family enjoyed it so much, I make it all the time now. -Wanda Penton, Amite, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a skillet, saute zucchini in oil for 5 minutes or until crisp-tender. Sprinkle with garlic salt, pepper and pecans. Serve immediately.
Nutrition Facts : Calories 85 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 229mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
DOUBLE CHOCOLATE ZUCCHINI BREAD WITH PECANS
Provided by Cooking Channel
Time 1h45m
Yield 1 9 by 4-inch loaf or 3 mini loaves
Number Of Ingredients 14
Steps:
- 1. Preheat the oven to 350 degrees F. Spray a 9 by 4-inch loaf pan or 3 mini loaf pans with cooking spray. Set aside.
- 2. Shred the zucchini lengthwise, turning to get as much flesh and as little seed as possible. When you get down to the seeds, stop shredding and discard the seeds. You should have a generous cup of zucchini. Squeeze the zucchini by hand to remove excess moisture.
- 3. Whisk together the buttermilk, vegetable oil, vanilla extract and eggs in a large liquid measuring cup. Stir in the zucchini.
- 4. Combine the flour, sugar, cocoa, baking powder, baking soda and salt in a medium bowl.
- 5. Stir the wet ingredients into the dry ingredients until just incorporated, take care not to over mix. Fold in 3/4 cup of the nuts and all of the chocolate.
- 6. Transfer the batter to the prepared loaf pan(s), scatter the remaining 1/4 cup nuts over the top. Tap the bottom on the work surface to distribute the batter in the pan evenly. Bake until a toothpick inserted in the center comes out clean, 55 minutes to 1 hour for the large pan and 35 to 40 minutes for the minis. Transfer the pan(s) to a wire rack to cool 30 minutes. Turn the bread out and let cool completely on the rack. Save in an airtight container for up to 1 week.
ZUCCHINI WITH PECANS
This vegetable dish recipe was in my grandmother's collection. At first, I only cooked it on Sundays or special occasions. But my family enjoyed it so much, I make it all the time now. -Wanda Penton, Amite, Louisiana
Provided by Allrecipes Member
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- In a skillet, saute zucchini in oil for 5 minutes or until crisp-tender. Sprinkle with garlic salt, pepper and pecans. Serve immediately.
Nutrition Facts : Calories 86.9 calories, Carbohydrate 4.3 g, Cholesterol 0 mg, Fat 7.8 g, Fiber 1.8 g, Protein 1.8 g, SaturatedFat 0.8 g, Sodium 235.3 mg, Sugar 1.8 g
ZUCCHINI IN PECAN BROWN BUTTER
Chef Jimmy Bradley's wonderfully simple combinations of texture and flavor at New York City's The Red Cat were the inspiration for this zucchini dish-it makes a great accompaniment to "lazy lasagne." Active time: 20 min Start to finish: 20 min
Time 20m
Yield Makes 4 (first course or side dish) servings
Number Of Ingredients 4
Steps:
- Melt butter in a large heavy skillet over moderate heat, then cook pecans, stirring, until golden brown and butter is browned.
- Add zucchini with salt and pepper to taste and cook, stirring frequently, until just tender, about 10 minutes.
- Serve zucchini topped with parmesan curls.
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- Place oven rack in the center position and pre-heat the oven to 325°F. Generously grease two 9-inch loaf pans and set aside.
- In a large mixing bowl, beat together the eggs, vegetable oil, applesauce, sugar, brown sugar, and vanilla extract just until blended.
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