How to Make Zucchini Cake
Old Fashioned Zucchini Cake with Cream Cheese Frosting is a one of my all-time favorites! The perfect summer dessert for using up leftover zucchini.
Ingredients
1/2 cup oil (vegetable or canola oil)
3/4 cup granulated sugar
3/4 cup light brown sugar , packed
1/2 cup crushed pineapple (about half of an 8oz can)
2 large eggs
2 teaspoons vanilla extract
1/3 cup sour cream , or Greek yogurt
2 cups grated zucchini about 2 small zucchini, peel on, loosely measured and then gently squeezed to remove some of the liquid
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2/3 cup walnuts, golden raisins, or chocolate chips , optional
Cream Cheese Frosting
8 ounces cream cheese softened
6 Tablespoons butter , softened
2 1/2 - 3 cups powdered sugar
1 teaspoon vanilla extract
cinnamon sugar for sprinkling on top, (optional)
Instructions
Preheat oven to 350 degrees. Grease a 9x13'' baking pan.
Add oil, granulated and brown sugars to a mixing bowl and beat well to combine. Add pineapple, eggs, vanilla and sour cream. Stir in grated zucchini.
In a separate mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Add to the wet mixture, stirring just until combined.
Pour batter into prepared pan and bake for 30 - 35 minutes or until a toothpick inserted into center comes out clean. Allow to cool completely before frosting.
Cream Cheese Frosting:
Add the cream cheese and butter to a mixing bowl and cream together until pale and fluffy. Add powdered sugar and vanilla and whip until fluffy, about 3-4 more minutes.
Spread frosting over cooled cake. Sprinkle a little bit of cinnamon sugar on top, if desired.
Notes
Dairy-free/vegan zucchini cake: substitute two flax eggs (mix 1 Tbsp ground flaxseed with 3 Tbsp hot water. Let sit for 1 minute until it gets gloopy), substitute 1/3 cup vegan mayo for the sour cream.
Make Ahead Instructions: The cake can be baked and frosted, stored in the refrigerator, 1-2 days in advance.
Freezing Instructions: Freeze frosted or unfrosted zucchini cake for up to 2 months. Cover well with plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight.
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Simple Lemon Zucchini cake
This has got to be the best zucchini cake recipe. It is fast and very simple to make.
INGREDIENTS
½ cup vegetable oil
2 large eggs
1 cup sugar
2 tsp finely grated orange/ lemon zest
1 tsp vanilla extract
1 ½ cup all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 ½ cup loosely packed, coarsely grated zucchini
½ cup milk or dark chocolate chips (optional)
How to Make Zucchini Chocolate Cake | Cake Recipe | Allrecipes.com
Get the recipe for Chocolate Zucchini Cake III at
Watch how to make delicious chocolate cake with a base of zucchini. It's a great recipe for summer when you have extra zucchini, and this cake is sure to become a family favorite.
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Zucchini Cake With Cream Cheese Frosting
In this Video, You will see how to make Zucchini Cake With Cream Cheese Frosting. It might sound weird, but it's actually really good. It's like carrot cake except you use zucchini instead of carrots.
Italian Grandma Makes Zucchini Cake
ZUCCHINI CAKE
2 cups Zucchini, shredded
2 cups All Purpose Flour, shifted
1 Tbsp Cinnamon
1 tsp Salt
1 tsp Baking Soda
1 tsp Baking Powder
½ tsp Nutmeg
2 extra large Eggs
1 cup Light Brown Sugar
¼ cup Vegetable Oil
1 tsp Pure Vanilla Extract
1 cup toasted Walnuts, chopped
1 Tbsp Butter, to grease Baking Dish
11” x 7” x 1.5” Baking Dish
Icing:
1/2 -3/4 cup Powdered Sugar
2 tsp Water, approx.
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. It is in the province of Foggia in the Puglia region of southeast Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina enjoys making food for her family in the same old fashion ways as she was taught by her mother and grandmother in Italy, and also new things she has subsequently learned from family and friends in America. She also enjoys gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera and behind the scenes?
Grandma Gina’s retired son-in-law, Nick, does the filming, editing, production, and channel management. Her daughter, Maria, helps with food preparation, kitchen setup and fan support. Also, Grandma Gina usually has one or two grand-kids in the kitchen to help.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
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