Best Zuchini Shortcake Recipes

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

Ingredients

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

ZUCCHINI CAKE

Zucchini Cake image

Provided by Ree Drummond : Food Network

Categories dessert

Time 1h35m

Yield 8 servings

Number Of Ingredients 21

Ingredients

Butter, for greasing the pan
1 1/2 cups all-purpose flour
1 1/3 cups granulated sugar
1 cup finely chopped pecans
1/2 cup sweetened flaked coconut
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
3 tablespoons vegetable oil
2 tablespoons milk, plus more if needed
1 teaspoon vanilla extract
2 large eggs
2 cups grated unpeeled zucchini (about 4 zucchini; use the small holes on a grater and pat dry with a paper towel)
One 8-ounce package cream cheese, softened
4 tablespoons salted butter, softened
2 cups powdered sugar, more or less as needed
2 teaspoons vanilla extract
2 splashes milk, if needed
1/2 cup chopped pecans, for garnish

Steps:

For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan.
In a large bowl, whisk together the flour, granulated sugar, pecans, coconut, baking soda, cinnamon, salt, nutmeg and ginger. In another bowl, whisk together the oil, milk, vanilla and eggs and stir in the grated zucchini. Fold this into the dry ingredients. The batter will be stiff and dry but keep folding it and it will all come together. If it still seems too dry, just add a little more milk.
Spread the batter into the prepared pan. Bake until a wooden pick inserted in the center comes out with moist crumbs and the cake is pulling away from the sides of the pan, about 20 minutes. Cool completely on a wire rack.
For the frosting: Beat the cream cheese and butter in a large bowl with a mixer at medium speed until smooth. Beat in the powdered sugar and vanilla just until smooth. Add the milk if necessary.
Spread the frosting over the top of the cooled cake. Garnish with chopped pecans.

ZUCCHINI WALNUT CAKE

Zucchini Walnut Cake image

What gardener doesn't have extra zucchini? When it's abundant, I shred and freeze plenty so I have it on hand to bake this moist zucchini cake recipe all year long. The cream cheese frosting is yummy, and the big panful always goes fast at picnics or potlucks. -Marie Hoyer, Hodgenville, Kentucky

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 24 servings.

Number Of Ingredients 17

Ingredients

2 cups shredded zucchini
2 cups sugar
1 cup canola oil
4 large eggs
2-1/2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup chopped toasted walnuts, optional
FROSTING:
3 ounces cream cheese, softened
1/4 cup butter, softened
1 tablespoon 2% milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
Additional chopped toasted walnuts, optional

Steps:

Preheat oven to 350°. Grease a 13x9-in. baking pan; set aside. , In a large bowl, beat the zucchini, sugar, oil and eggs until well blended. Combine the flour, cinnamon, salt, baking powder and baking soda; gradually beat into zucchini mixture until blended. Fold in walnuts if desired. , Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool completely on a wire rack. , For frosting, in a small bowl, beat the cream cheese, butter, milk and vanilla until smooth. Add confectioners' sugar and mix well. Frost cake. Sprinkle with nuts if desired. Store in the refrigerator.

Nutrition Facts : Calories 275 calories, Fat 13g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 174mg sodium, Carbohydrate 37g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.

ZUCHINI SHORTCAKE?

ZUCHINI SHORTCAKE? image

I know zuchini shortcake sounds AWFUL. BUT, it tastes and looks like a delicious apple shortcake. 1 very large or 2 medium sized zuchini, which is cheaper than apples, will make a 9x13 apple shortcake that even your zuchini haters will love. I would bet the farm on it! Just take the idea of turning zuchini into apples and...

Provided by JANE LOUISE

Categories Cakes

Time 1h

Number Of Ingredients 14

Ingredients

5 cups thiny sliced zuchini (remove as many seeds as you can)
2 teaspoons cinnamon
1 teaspoon lemon juice
1 cup sugar
1/4 cup packed brown sugar
3 tablespoon flour
2 tablespoon melted butter
SHORTCAKE TOPPING
2 cup flour
1 tablespoon baking powder
1/8 teaspoon salt
1/3 cup sugar
1/2 cup melted butter
2/3 cup milk

Steps:

1. In bowl, mix together first 6 ingredients. Make sure zuchini is thoroughly coated and everything is well mixed. I mixed everything with my hands. Pour in greased 9x13 pan In bowl, mix together the shortcake ingredients with spatula. Plop globs of dough evenly over zuchini mixture. Bake 45 minutes at 350 degrees.
2. NOTE: Add other fruits with the zuchini like pears, apples,pineapple (drained of course)and/or walnuts, raisins or pecans. No need to add more of the other ingredients to do this. Be creative!
3. Diabetic note: Splenda works great in this! AND because zuchini is a vegetable no need to worry about the fruit sugars! I also would not use the brown sugar but replace it with 1/4 cup of a sugar free peach jello. Brown sugar just gives a molasses flavor to white sugar. The peach jello will give a peach flavor to the splenda in it.