Time 50m Yield about 24 servings. Number Of Ingredients 14 Steps:
In a large bowl, beat eggs and oil. Combine the flour, sugar, baking powder, salt and cinnamon; add to egg mixture and mix well. Stir in zucchini. Spread into a greased 15x10x1-in. baking pan. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., In a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners’ sugar. Add enough milk to achieve spreading consistency. Frost cake and cut into squares. Store leftovers in the refrigerator.
Time 45m Yield 20 serving(s) Number Of Ingredients 15 Steps:
Cake:. Combine dry ingredients (flour, sugar, cinnamon, baking powder, and baking soda) in a mixing bowl. Add oil, eggs and mix well. Add zucchini and walnuts; stir well. Pour into a greased 9 x 13 inch baking pan. Bake at 350 degrees for 35-40 minutes. Cool. Frosting:. Beat cream cheese, butter, milk, and vanilla until smooth. Add sugar and mix well. Frost cake. Sprinkle with additional walnuts.
Time 1h Yield Serves 10 to 12 Number Of Ingredients 16 Steps:
Cake: Preheat oven to 350 degrees. Butter a 10-by-15-inch jelly-roll pan. Line bottom with parchment, leaving a 2-inch overhang on 2 sides; butter parchment. Whisk together flour, cocoa, granulated sugar, baking powder, baking soda, and salt. In another bowl, whisk together eggs, butter, and vanilla. Stir egg mixture into flour mixture until batter loosens, about 1 minute. Stir in zucchini and chocolate (batter will be quite thick). Spread evenly into prepared pan; smooth top with a spatula. Bake until a tester inserted into cake comes out clean, 28 to 30 minutes. Transfer to a wire rack; let cool completely. Remove from pan. Frosting: Beat butter on medium-high speed until smooth, 2 minutes. Add cream cheese; beat to combine. Reduce speed to medium-low and add confectioners’ sugar, 1/2 cup at a time, beating until thickened. Beat in vanilla. Spread frosting over cake, scatter with zucchini blossoms, and serve. Cake can be refrigerated (without blossoms) up to 8 hours.
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.
Time 2h5m Yield 12 Number Of Ingredients 14 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.
Time 50m Yield 16 serving(s) Number Of Ingredients 18 Steps:
cream sugar, oil and butter. add eggs, yogurt and vanilla. sift dry ingredients and add to wet- batter will be really thick, moisture from the zucchini will come out while cooking. fold in zucchini and chocolate chips. spread in greased 13x9 in pan and bake at 325 for 30-35 minutes. cool completely and frost beat cream cheese and butter until fluffy, beat in vanilla and powdered sugar until smooth- i start adding it by 1/2 cup increments and taste along the way. refrigerate until serving.
Time 1h15m Yield 24 Number Of Ingredients 11 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.
Time 1h5m Number Of Ingredients 17 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.
More about “zucchini cake with cream cheese frosting recipes”
Time 1h55m Yield 24 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Beat eggs, vegetable oil, white sugar, and vanilla extract in a large bowl until thoroughly combined. Whisk flour, baking powder, baking soda, and salt in a separate bowl. Stir the flour mixture into the wet ingredients and mix in zucchini. Transfer batter to the prepared baking dish. Bake in the preheated oven until the cake is lightly browned and a toothpick inserted into the center comes out with moist crumbs, about 40 minutes. Let cool completely. Beat cream cheese and butter in a bowl until smooth; stir in applesauce and nutmeg. Mix in confectioners’ sugar until the frosting is smooth and workable; spread on cooled zucchini cake.
