Best 4 Fast And Easy Zucchini Cake Recipes
When it comes to baking, finding a quick and easy recipe that also delivers delicious results can be a challenge. But with zucchini cake, you can have your cake and eat it too! This versatile vegetable-based treat combines the goodness of zucchini with the comforting flavors of a classic cake. Whether you're a seasoned baker or just starting out in the kitchen, this article has everything you need to create a moist, flavorful zucchini cake that will impress your family and friends. From simple one-bowl recipes to those with more decadent ingredients, we've compiled a collection of the best zucchini cake recipes that are sure to satisfy your sweet tooth. So grab your mixing bowl and let's get baking!
Check out the recipes below so you can choose the best recipe for yourself!
EASY CAKE MIX ZUCCHINI BREAD
Here's another brilliant (and easy!) way to use up a garden full of zucchini. These tasty loaves are freezer-friendly, so bake up a few batches and save for later.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 2h10m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray bottoms only of two 8x4-inch loaf pans with cooking spray.
- In large bowl, stir cake mix, cinnamon, oil, milk and eggs until well blended. Add zucchini; mix well. Divide batter evenly between pans.
- Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour. Wrap tightly, and store at room temperature up to 2 days.
Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 8 g, TransFat 0 g
ZUCCHINI CAKE
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
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.
FAST AND EASY ZUCCHINI CAKE
Starts with a yellow cake mix. It doesn't get any easier than this!! Top with cream cheese icing - YUM!
Provided by Mommaof2Beauties
Categories Dessert
Time 50m
Yield 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Beat together cake mix, eggs, oil, cinnamon and vanilla until well mixed.
- Fold in grated zucchini and nuts.
- Bake in a greased 9x13 pan for 30-40 minutes. Use toothpick to test.
- Top with cream cheese icing when cooled - I cheat and use the canned!
Nutrition Facts : Calories 334.4, Fat 18.8, SaturatedFat 2.9, Cholesterol 62.9, Sodium 351.3, Carbohydrate 36.7, Fiber 1.3, Sugar 20, Protein 5.3
ZUCCHINI CAKE
Make and share this Zucchini Cake recipe from Food.com.
Provided by Donna Corbin
Categories Dessert
Time 1h15m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Beat eggs, salad oil and sugar until creamy.
- Then blend in the remaining ingredients Grease and flour Bundt pan.
- Bake for 1 hour at 350 degrees.
Nutrition Facts : Calories 388.2, Fat 19.5, SaturatedFat 2.9, Cholesterol 46.5, Sodium 454.4, Carbohydrate 50.6, Fiber 1.1, Sugar 33.9, Protein 4
Tips:
- Choose the right zucchini. Look for small to medium-sized zucchini that are firm and have smooth, unblemished skin. Avoid zucchini that are large and seedy, as they will have a higher water content and make the cake soggy.
- Grate the zucchini correctly. Use the large holes of a box grater to grate the zucchini. This will create long, thin strands that will distribute evenly throughout the cake batter.
- Squeeze out the excess moisture from the zucchini. Place the grated zucchini in a colander and sprinkle with salt. Let it sit for 10 minutes, then use a paper towel to squeeze out the excess moisture. This will help prevent the cake from becoming too wet.
- Use fresh ingredients. The fresher the ingredients, the better the cake will taste. Use real butter, eggs, and milk, and avoid using pre-packaged mixes or artificial ingredients.
- Don't overmix the batter. Overmixing the batter will make the cake tough. Mix the batter just until the ingredients are combined.
- Bake the cake at the right temperature. The cake should be baked at 350 degrees Fahrenheit for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Conclusion:
Zucchini cake is a delicious and versatile dessert that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up extra zucchini from your garden, and it is also a healthy and affordable treat. With its moist texture, sweet flavor, and nutty aroma, zucchini cake is sure to be a hit with everyone who tries it.
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