Best Zucchini Cake I Recipes

ZUCCHINI CAKE I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour three 9-inch round cake pans.
• In a medium bowl combine the flour, baking soda, baking powder, cinnamon, white sugar, and salt. Mix well.
• In another bowl, beat eggs, vegetable oil, and 1 teaspoon vanilla together. Pour into egg mixture into the flour mixture and mix well. Stir in the shredded zucchini. Pour batter into prepared pans.
• Bake in preheated oven until a tester inserted into each layer comes out clean, about 25 minutes. Allow cakes to cool in pans for 10 minutes, then invert onto a wire rack and allow to cool completely.
• To Make Frosting: Beat cream cheese and butter until smooth. Add the confectioner's sugar, a little at a time, and beat until smooth. Stir in 2 teaspoons vanilla. Spread between cake layers and stack to make a 3-layer cake.

ZUCCHINI CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9-inch baking pan.
• Combine the flour, baking soda, salt, baking powder, and cinnamon in a bowl and set aside. In a separate bowl, mix the eggs, oil, sugar, grated zucchini, and vanilla. Add the flour mixture to the zucchini mixture and stir until just combined. Stir in the chopped nuts. Pour the batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.

ZUCCHINI CAKE

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.

ZUCCHINI CAKE IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 loaf pans.
• In a medium bowl, mix together flour, salt, baking powder, baking soda and cinnamon. Set aside.
• In a large bowl, combine sugar, oil, eggs and vanilla. Beat until smooth. Add flour mixture, and beat until smooth. Fold in walnuts and grated zucchini.
• Divide batter into 4 well greased loaf pans. Bake at 350 degrees F (175 degrees C) for 60 minutes or until toothpick inserted into middle of cake comes out clean.

CHOCOLATE ZUCCHINI CAKE

Steps:

• Preheat oven to 350*F
• Spray a 9x13 casserole dish with cooking spray. Set aside.
• In a bowl combine cake mix, chocolate pudding, eggs, and zucchini, oil and vanilla. Mix well.
• Add vanilla and ½ cup of chocolate chips.
• Pour cake mix into prepared casserole dish and bake for 40 minutes or until an inserted toothpick comes out clean.
• Remove and let cool.
• As the cake is cooling, make chocolate ganache.
• In a heatproof bowl, add chocolate chips and whipping cream.
• Cook in the microwave in 20 second intervals, stirring well between each cooking session.
• Continue to do this until the chocolate mixture is smooth and creamy.
• Spread chocolate ganache over cake and cool completely.

EASY ZUCCHINI CAKES

Steps:

• Combine zucchini, 1 cup bread crumbs, onion, eggs, butter, parsley, and seafood seasoning in a bowl; mix until well combined.
• Form mixture into 4 round cakes. Pat remaining bread crumbs onto both sides of the cakes and transfer to a sheet of waxed paper. Refrigerate for 30 minutes.
• Heat oil in a large skillet over medium heat. Fry chilled zucchini cakes until browned, 7 to 8 minutes per side. Drain on paper towels before serving.