10 Zucchini Cake Recipes for Peak Season, Carrot-Zucchini Cake, Chocolate Swirl Zucchini Sheet Cake.
10 Zucchini Cake Recipes for Peak Season
Late summer means one thing: lots and lots of zucchini. Although garden zucchini knows no bounds when it comes to production, the summer squash itself is extremely versatile and can be used in any meal, even (and especially) dessert. When mixed into homemade cake, zucchini adds an unrivaled moisture without affecting the texture, making it the perfect disguise for your bounty. Lemon, chocolate, spices, and even oranges add a flavor to these zucchini cakes that perfectly complement their texture.
Carrot-Zucchini Cake
three-layered carrot and zucchini cake on a plate
Carrots and zucchini may seem like an odd flavor pairing, but look at it this way: They both lend themselves well to cakes, especially when they're paired with spices, nuts, and cream cheese. This Carrot-Zucchini Cake, then, takes the best qualities from each vegetable, making it a must-share recipe.
Chocolate Swirl Zucchini Sheet Cake
The cream cheese swirl atop this sheet cake adds a rich twist to chocolate zucchini cake. However, creator Linda has experimented with other toppings and flavors and encourages you to follow suit. This recipe is simple and will equally be loved at parties and picnics.
Zucchini Cake IV
This simple, yet beautiful zucchini cake is the only zucchini cake you'll ever need. Mix in ingredients like baking chips and dried cranberries to add extra sweetness and jewel tones to your loaves. This recipe also freezes well, which means you can always save a loaf for the future.
Zucchini Cake with Cream Cheese Applesauce Icing
Zucchini cake and cream cheese are a classic pairing, but adding cinnamon-flavored applesauce to the icing takes the sweetness up a notch. If you're not a fan of overly sweet foods, you can forego the icing or drizzle it on more like a glaze instead of spreading it over the entire cake.
Lemon-Zucchini Texas Sheet Cake
If you're sick of chocolate zucchini cake, give this lemony sheet cake a try. The lemon flavor here is subtle and comparable to, as reviewer Tanya Johnson says, lemon Froot Loops. It's super soft and moist on the inside with crispy edges and tastes great glazed, plain, or simply dusted with powdered sugar.
Zucchini Cake I
Any fan of carrot cake will enjoy this zucchini cake, which replicates its flavor profile while bringing on the moisture. I loved how easy this cake was to make and my family loved to eat it, says reviewer LSBUI. My youngest son who will not eat zucchini devoured this cake faster than anybody!
Bake Chocolate Cake for Space | Nikki Lilly, Great British Bake Off and Rolls-Royce | STARRSHIP
Food is very challenging in Space. How would you bake a cake for astronauts to eat in Space? Nikki Lilly (Junior Bake Off winner 2016) and Andrew Smyth (Rolls-Royce engineer and Great British Bake Off Finalist 2016) show us how.
The only real way to bake in Space, due to limitations with ovens and microgravity, would be to bake, dehydrate and then rehydrate a no-fat cake.
Here is the recipe we used:
Ingredients:
1 2/3 c all-purpose flour (measured correctly)
1 c unsweetened cocoa powder
1½ tsp baking soda
1 tsp salt
4 egg whites
1 c sugar
1 tbsp vanilla extract
1½ c plain nonfat yogurt
½ c unsweetened applesauce
Instructions:
To prepare the cake, preheat the oven to 350°.
In a large bowl, whisk together the flour, cocoa, baking soda, and salt. In a medium bowl, whisk together the egg whites, sugar, and vanilla. In a separate bowl, stir together the yogurt and applesauce.
Whisk the yogurt mixture into the egg mixture. Make a well in the centre of the flour mixture, and pour the wet ingredients into the dry, stirring just until incorporated.
Divide the batter evenly between the two prepared pans, and bake at 350° for 25-30 minutes, or until a toothpick inserted into the centre comes out clean.
Cool in the pans for 5 minutes before turning out onto a wire rack and peeling the wax paper off of the bottom. Cool completely to room temperature.
Thanks to Amy's Healthy Baking Blog:
Also, a huge thank you to Nikki Lilly: Nikki's YouTube channel:
Nikki's Instagram:
And Andrew Smyth.
Andrew's Twitter:
Andrew's Instagram:
Find out more about STARRSHIP at starrship.space
Apple Butterscotch Cake
This easy-to-make cake is so healthy, you can serve it for breakfast, dessert, or as a snack. The addition of apples, whole wheat flour, ground flaxseed, and applesauce make it a nutritious choice you can feel good about serving to your family.
Apple Butterscotch Cake recipe:
Chocolate Cake with Salted Caramel Frosting - vegan, oil free
This cake combines Dreena Burton's Chocolate Sweet Potato cake base with a Salted Caramel Peanut Butter Frosting that I improvised with - my husband and all the guests that got to sample it - even kids - were impressed. It's definitely something you have to try for yourself to appreciate, especially if you are a peanut butter fan!
Sweet Potato Chocolate Cake
DRY:
1 cup wholegrain spelt flour
¼ tsp salt
1/3 cup rapadura or coconut sugar (or use brown sugar)
¼ cup cocoa powder
1 scant tsp bicarb soda
1 tsp baking powder
WET:
¾ cup steamed and mashed sweet potato
¼ cup maple syrup
1 Tbsp balsamic vinegar
2 tsp vanilla essence
½ cup water
Bake in a preheated 175 Celcius oven for 21 - 23 minutes.
SALTED CARAMEL FROSTING:
1 cup steamed and mashed sweet potato
1/3 cup maple syrup
¾ cup smooth peanut butter
¼ tsp salt
2 tsp vanilla essence
1 Tbsp molasses
This is the original Dreena Burton's Sweet Potato Chocolate Cake I made with Chocolate Frosting:
If you try both chocolate and salted caramel icing, please let me know which one you prefer!
And this is where you can buy your own Bamix handheld mixer:
Lots of vegan love,
Mark & Inga
Music credits:
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Moist Swedish Apple Cake with spelt flour: Äppelkaka
In this video and recipe, I am sharing my take on a Swedish apple cake (Äppelkaka). My moist apple cake recipe includes; white spelt flour and sliced fresh apples (either red or green) and a hint of spice. I love apple cakes and this one has been inspired by various recipes I have seen and created before. Traditionally this Swedish Apple cake is made using a recipe handed down by an aunt or grandmother and the apples are only for the top, my version has a layer of apples in the middle for extra deliciousness and moisture. This cake is perfect for serving at afternoon tea or Fika as it's called in Sweden. In the video, I am using Swedish red apples.
There are other Swedish apple cakes with more apples and bread crumbs with and without spices. I am yet to try this but thought I need to share another apple cake as the apples are now coming into season here for Autumn in the northern hemisphere. We don't serve this with cream or custard, as we prefer this on its own. However, feel free to serve with your favourite cream, custard or ice cream. The apple cake lasts about 2-3 days in a container on the bench. I freeze a few cut slices on the first day once cooled then they're the perfect treat to grab and take on a picnic or day trip.
#appelkaka #applecake #swedishrecipe #speltcake #speltflour
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Chapters
0:00 moist Swedish apple cake with spelt flour äppelkaka with red Swedish apples
0:35 in this video I will share a reverse creaming method
and preheat oven 180˚C, 160˚C fan, 360˚F, 320˚F fan
0:55 add in sugar, flour, butter, baking agents, spices and butter, then mix for a few minutes
2:50 close-up of what the reverse creaming method looks like
3:00 add in eggs 1 at a time
3:31 add in milk mix until combined on low, then 2 x short 30 secs burst to make it smooth, stop and scrape
4:28 slice the apples, no need to remove the skin
5:29 pour about half of the cake batter into a 23cm (9 inches) tin, grease with butter and paper lined on the base
5:55 add sliced apples to the batter
6:10 pour over the balance on the batter
6:34 add more slices of apple sprinkle with sugar
7:20 bake for 45-50 minutes
7:34 rest 10 minutes before removing the ring, then rest for a few hours before slicing
8:14 taste test, texture close up
10:15 outro
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Ingredients
* Butter softened – 125g, 4.4oz (1/2 cup + 1 tbs)
* White Sugar – 150g, 5.3oz (3/4 cup)
* Spelt Flour (white or wholegrain) – 250g, 8.8oz (about 1 & 1/2 cups)
* Baking powder – 2 teaspoon
* Baking soda (bicarb soda) – 1/2 ts
* Ground cardamom (optional) – 1/2 teaspoon
* Ground cinnamon – 1 teaspoon
* Salt (optional) – 1/8 teaspoon
* Vanilla sugar (or vanilla extract) – 1 teaspoon
* Large eggs – 2
* Milk Oat or soya milk – 150ml, 5.1oz (3/4 cup)
* Green or Red Apples – 2 sliced or 4 smaller red ones
* White sugar (for the top) – 1 teaspoon
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Recipe –
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