Number Of Ingredients 18 Steps:
With electric mixer mix eggs, oil, brown sugar and vanilla. Beat until well blended. In separate bowl thoroughly mix flour, cinnamon, soda, salt, allspice, nutmeg, cloves and baking powder. Stir into creamed mixture until blended. Add zucchini, walnuts, raisins, currants and candied fruit. Mix until well blended. Spoon batter into 2 greased and flour dusted pans, each 5x9" or 4.5x8.5". Bake at 325 for 1 hour 10 min or until toothpick inserted comes clean. Let cool in pans on racks. If desired spoon 4T run or brandy over each loaf while still warm. Instead of candied fruit: 2 cups dried fruit coarsely chopped in 1/4 cup brandy. Cook covered for 4-6 minutes.
Yield 40 Number Of Ingredients 11 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.
Time 1h10m Yield 12-14 servings. Number Of Ingredients 21 Steps:
In a large bowl beat eggs and sugar until frothy. Gradually beat in oil. Combine dry ingredients; add to batter. Beat 4 minutes. Stir in carrots, zucchini and nuts. Pour into three greased 9-in. round baking pans. Bake at 350° for about 35 minutes or until top springs back when lightly touched. Cool 5 minutes before removing from pans. Cool thoroughly on a wire rack. , For frosting, beat cream cheese and butter in a large bowl until smooth. Add sugar and vanilla. Continue beating until sugar is dissolved. Spread between the layers and over the top and sides of the cake. Garnish with whole or chopped nuts if desired.
Time 2h20m Yield 12 Number Of Ingredients 14 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.
Time 1h50m Yield 8 Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a large loaf pan with butter. Stir zucchini, sugar, 3/4 cup plus 2 tablespoons of vegetable oil, eggs, and vanilla extract together in a bowl. Combine flour, walnuts, cinnamon, baking powder, and salt in a bowl. Gradually stir flour mixture into zucchini mixture until combined. Pour batter into the prepared loaf pan. Bake in preheated oven until a toothpick inserted into the center comes out clean, 60 to 80 minutes. Let cool in the pan, about 30 minutes. Dust with confectioners’ sugar.
Yield 14 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a tube pan. Sift together flour, cinnamon, salt, baking powder, and baking soda on to a piece of waxed paper. In a large bowl, beat eggs and sugar until light colored. Mix in oil. Add sifted ingredients to egg mixture, and beat for 2 minutes. Stir in pineapple, chopped nuts, vanilla, and zucchini. Mix thoroughly. Pour batter into prepared pan. Bake for 80 minutes, or until tester inserted in the center of the cake comes out clean. Cool for 30 minutes. To Make Glaze: In a small bowl, combine the confectioners’ sugar and the milk. When cake has cooled, pour glaze over cake.
