Best Cins Super Moist Zucchini Cake Recipes

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''CIN'S SUPER-MOIST ZUCCHINI CAKE''



''Cin's Super-Moist Zucchini Cake'' image

Have been having so much zucchini out of our garden that I've been developing new ways to use it........here the newest recipe I've created. It turned out to be a winner!!! Everyone loves it. This would also be good with your favorite glaze, but it is sooooooo moist you really do not need anything more than the dusting of...

Provided by Straws Kitchen(*o *)

Categories     Puddings

Time 55m

Number Of Ingredients 15

4 eggs
1 1/2 tsp pure vanilla
2 Tbsp butter, melted
8 oz sour cream (room temp)
1/3 c ex virgin olive oil (would have used applesauce..but i was out)
1 box (18.25 oz) duncan hines moist deluxe yellow cake mix
1 box (3.3 oz) white chocolate jell-o instant pudding mix (dry)
1 dash(es) cinnamon
1 dash(es) nutmeg
1/3 - 1/2 c splenda
2 c shredded zucchini (fresh from our garden)
1/4 - 1/3 c orange juice w-some pulp (100% juice, not from concentrate)
(SOMETIMES I ADD SHREDDED CARROTS INTO THIS RECIPE BATTER; ALSO I HAVE ADDED CRUSHED PINEAPPLE TOO)
1/2 c shredded carrots, if adding
small can(s) drained, if adding

Steps:

  • 1. Preheat oven to 350°F and grease your Bundt Pan well, then lightly flour whole pan. Sprinkle a little Splenda around bottom of pan.
  • 2. In a large mixing bowl, combine first 10-ingredients, mix on medium speed with electric mixer until blended (may be thick and lumpy, but that's ok).
  • 3. Add zucchini and orange juice, then mix on med-high for 1 or 2 minutes (shouldn't be lumpy anymore).
  • 4. Pour into the greased and floured Bundt pan (with a little splenda sprinkled around the bottom of pan) and bake for 55 minutes at 350°F.
  • 5. When time is about up, check for doneness with toothpick inserted in middle, when it comes out clean remove pan from oven to a wire rack (mine was finished in the 55 min's).
  • 6. Let cool for 20 minutes.
  • 7. Remove from pan and set cake on wire rack (or cake plate) until completely cooled.
  • 8. After cooled dust w-powdered sugar..and enjoy
  • 9. I made this one in 2006 adding shredded carrots into the batter and topping it off with a glaze. Sometimes I go all out and put in the shredded Zucchini, Carrots and Crushed Pineapple. I love changing up this cake.......yum yum (for some reason I have not been able to add pix on JAP for several days now)

ZUCCHINI CAKE WITH CINNAMON CREAM CHEESE FROSTING



Zucchini Cake with Cinnamon Cream Cheese Frosting image

A delicious way use summer's bounty of zucchini! Moist spiced zucchini cake topped with sweet cinnamon cream cheese frosting.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h5m

Yield 12

Number Of Ingredients 14

1 box Betty Crocker™ Super Moist™ yellow cake mix
3/4 cup milk
1/2 cup butter, melted
3 eggs
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 cups coarsely shredded zucchini (about 2 medium)
3/4 cup chopped walnuts
1 package (8 oz) cream cheese, softened
1/4 cup butter, softened
1 teaspoon ground cinnamon
1 teaspoon vanilla
1 1/2 cups powdered sugar

Steps:

  • Heat oven to 350°F. Spray bottom only of 13 x 9-inch pan with cooking spray.
  • In large bowl, beat cake mix, milk, 1/2 cup melted butter, the eggs, 2 teaspoons cinnamon, the ginger and nutmeg with electric mixer on medium speed 2 minutes. Stir in zucchini and walnuts. Pour batter into pan.
  • Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven to cooling rack. Cool completely, about 1 hour.
  • In large bowl, beat cream cheese and 1/4 cup softened butter with electric mixer on medium-high speed until smooth. Beat in 1 teaspoon cinnamon and the vanilla. On low speed, beat in powdered sugar until frosting is smooth and creamy. Spread frosting on cake. Cut into 4 rows by 3 rows. Cover and refrigerate any remaining cake.

Nutrition Facts : Calories 450, Carbohydrate 49 g, Cholesterol 100 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 33 g, TransFat 1/2 g

CINNAMON ZUCCHINI CAKE WITH CREAM CHEESE FROSTING RECIPE



Cinnamon Zucchini Cake with Cream Cheese Frosting Recipe image

We have found the best way to eat zucchini: in our amazing Cinnamon Zucchini Cake! This recipe will quickly become a family favorite.

Provided by Camille Beckstrand

Categories     Dessert

Time 1h5m

Number Of Ingredients 17

3 eggs
1/2 cup vegetable oil
1/2 cup applesauce
3/4 cup sugar
3/4 cup brown sugar
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon salt
1/2 teaspoon nutmeg
2 cups shredded zucchini
8 ounces cream cheese ((1 package))
1/4 cup butter (softened)
3 cups powdered sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray.
  • Beat eggs, vegetable oil, applesauce, sugar, brown sugar, and vanilla together in a large bowl.
  • Add in flour, baking powder, baking soda, cinnamon, salt, and nutmeg and mix well.
  • Fold in zucchini and stir until completely mixed in. Pour batter into prepared 9 x 13 inch pan.
  • Bake for 35-40 minutes or until toothpick inserted into the center comes out clean.
  • While the cake cools, mix together frosting ingredients and spread over the top of the cooled cake.
  • If desired, sprinkle the top of the cake with cinnamon and sugar.

Nutrition Facts : Calories 392 kcal, Carbohydrate 64 g, Protein 5 g, Fat 14 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 49 mg, Sodium 424 mg, Fiber 1 g, Sugar 46 g, UnsaturatedFat 4 g, ServingSize 1 serving

ZUCCHINI CAKE II



Zucchini Cake II image

This is my son's favorite cake. It stays very moist. I usually frost it with cream cheese frosting, but it is also great plain. It can also be baked in 2 loaf pans for zucchini bread.

Provided by Joan

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h15m

Yield 24

Number Of Ingredients 11

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
¼ teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs, lightly beaten
1 cup vegetable oil
1 ½ cups white sugar
2 cups grated zucchini
2 teaspoons vanilla extract
1 cup chopped walnuts

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.

Nutrition Facts : Calories 211.4 calories, Carbohydrate 21.8 g, Cholesterol 23.3 mg, Fat 13.1 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 1.7 g, Sodium 216.9 mg, Sugar 12.9 g

SUPER MOIST ZUCCHINI CAKE



SUPER MOIST ZUCCHINI CAKE image

Great to make cake and freezer when needed and Zucchini is not in season, just make icing after it unthaws

Provided by Kim Anderson-Long

Categories     Cakes

Time 1h10m

Number Of Ingredients 16

3 c zucchini (grated)
1 1/2 c chopped nuts (pecans)
1 c raisins
2 c self rising flour
1 Tbsp cinnamon
1 tsp ground cloves
4 eggs
1 c oil
1 c white sugar
1 c brown sugar, firmly packed
1 Tbsp vanilla
FROSTING
8 oz cream cheese
1/2 c butter, melted
2 c confectioner sugar
2 tsp vanilla

Steps:

  • 1. Preheat oven to 350 deg, spray pan with non-stick vegetable spray.
  • 2. Cream the sugar and eggs together with the oil
  • 3. Add remaining ingredients and mix well
  • 4. Pour into prepared pan and bake for 50 mins @ 350 deg
  • 5. while cake is baking make icing and store in refrigeator, when cake is completely cooled, icing

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