How To make Zucchini Date Cake
1/2 lb Zucchini
1 c Chopped dried dates
2 ts Grated orange zest
2 c Flour
2 ts Baking powder
1 1/2 ts Soda
2 Egg whites
2 Eggs
1 tb Vanilla
1 1/4 c Sugar
1 c Plain, non-fat yogurt
1/4 c Almonds (opt.)
1/2 ts Salt
Cinnamon Orange Icing 1 c Powdered sugar
1 t Ground cinnamon
2 tb Orange juice
1 tb Orange curacao
Orange Glaze (opt.) 3 tb Orange juice
2 tb Sugar
If dates are dry, soak to make them moist. Chop squash in processor. Add dates and orange zest. Blend well. Sift flour with baking powder, soda and salt. Blend dry ingredients. Beat egg. Add yogurt, sugar and vanilla. Add alternately dry mix and egg mix alternately to zucchini. Pour batter into lightly greased and floured bundt pan. Bake at 350 about 45 minutes, or til tests done. Cool on wire rack 10 minutes. Unmold onto serving platter. If using glaze, peirce top and sides with with toothpicks. Spoon glaze over cake, allowing to soak in until cake is moist but not wet. Cool completely. Drizzle icing over cake and sprinkle with almonds Icing: combine powdered sugar, cinnamon, orange juice and liqueur in bowl. Mix til smooth. Use immediately. Orange Glaze: Stir together til smooth. Note: Avoid using dry old dates. For slightly softer cake texture, add 2 Tbsp melted butter to batter before folding into squash. This will add 2 grams fat per serving. From: The Spectator....Aug 12/92 There is yellow squash hidden in this cake, but you'd never guess it. It's delicate, faintly sweet flavor blends right in. You can use crook neck, straight neck or even yellow zucchini, but be sure to select young squach with soft, thin skins. (why not green zucchini?) This cake, with its accent of chopped dates, needs only a simple icing to dress it up To add extra moistness and a sweet citrus flavour, poke all over the warm cake and pour optional glaze over the cake til it soaks in. Adapted from a rich recipe with sour cream and pecans created by the late Bert Greene.
How To make Zucchini Date Cake's Videos
Delicious Dates & Walnut Moist Cake Recipe
Red Dates & Walnut Moist Cake – This cake is super moist, amazingly. The fragrant is phenomenal as you can smell it from the oven and when the cake is out, the room is filled with such pleasant smell. I got hungry and couldn’t wait to dive in. Love the texture of the cake. The dates made it a little chewy and crunchy at the same time with the walnuts. I love coffee and adding into the cake is just nice for me but you can definitely leave it out by just adding hot water. I made the eggless version as well. Honestly I can’t tell the difference. Now it’s your turn to give it a try. Let me know your feedback in the comment box down below. Enjoy!
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Egg Version:
Eggless Version:
Ingredients:
I used a loaf pan of 20 x 10 x 7.5cm
250g [2 cups] red dates
85g [1 cup] walnuts
60g [¼ cup] butter
6g [1 tbsp] espresso coffee OR 6g [2 tsp] instant coffee (optional)
120g [½ cup] hot water
4g [1 tsp] baking soda
150g [¾ cup] castor sugar
1 large egg OR 60g [¼ cup] plain yogurt
225g [1¾ cup + 1 tbsp] self-raising flour
¼ tsp salt
Instruction:
1. Preheat oven at 170°C/340°F.
2. Lightly chop the dates and walnuts. Set them aside.
3. Brew some espresso coffee with hot water. You can also use instant coffee powder for your convenience or preference. You can also omit the coffee totally if you don’t desire coffee.
4. In a large mixing bowl, add in the chopped dates, baking soda, butter and sugar. Add in the hot water espresso mixture. Mix until the butter is melted. Set aside for cooling.
5. In another bowl, sift the flour and salt.
6. Back to the dates and coffee mixture. The mixture should be cooled by now. Add 1 egg into it. Mix until well combined.
Egg substitute: add in the plain yogurt instead. Mix until well combined.
7. Add in the sift ingredients in 2 batches. Mix until combined, do not over mix.
8. Add in the walnuts.
9. Transfer the batter into the prepared pan, greased and lined with parchment paper.
10. With a spatula, spread the batter evenly. Add some chopped walnuts on top.
11. Bake in preheated oven at 170°C/340°F for 50-60 minutes. If you notice the top start to crack, you may turn down the temperature to 160°C/320°F (depending on individual oven).
12. Remove cake from the pan, let it cool completely before slicing.
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Crunchy zucchini cake - gluten free recipe
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vegan zucchini pistachio cake | hot for food
I know you're all #procrastibaking so fire up the oven and let's make this #vegan zucchini pistachio cake together. It's a deliciously spiced cake with a lime cream cheese frosting and topped with pistachios.
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Healthy, Moist & Flour-less Vegan Zucchini Chocolate Cake
Mouth-Watering & Moist Vegan Chocolate Cake that’s guaranteed to taste better than any cake you’ve ever had. That’s a bold statement - we know! This cake takes the cake! We could barely believe our tastebuds either - but it’s true, and we’ve had a lot of cakes in our lifetime, so that’s really saying something!
The recipe that follows produces 2 cakes made in 9” pans.
Ingredients:
1/2 cup vegetable oil
1 cup date sugar
1/2 raw cane sugar
2 tsps. vanilla extract
1 cup ground cashew
1 cup ground almonds
1/2 cup cocoa
1 1/2 teaspoon of baking soda
1 1/2 teaspoon of salt
2 cups grated zucchini
1/2 cup enjoy life
1/2 cup Enjoy Life Chocolate Chunks
1/2 cup roughly chopped walnuts (if desired)
Preparation:
Preheat your oven to 350 degrees.
In a large mixing bowl, add your vegetable oil, date sugar, raw sugar, and vanilla extract. Mix well using electric mixer or spatula.
After thoroughly mixed, add your almond and cashew flour, cocoa, baking soda, & salt. Mix well.
Add your grated zucchini and continue mixing.
Combine your Enjoy Life chocolate chunks & walnuts.
Pour the batter evenly into 2 9 inch cake pans. Put cakes on middle rack at 350 degrees. Bake for 25-30 minutes. Use a fork to test if the cake is done. If it comes out clean, then you’re good to go!
Let cool for 10 minutes.
Dig in!
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Almond Date Ginger Zucchini Bread
Follow @niksharma for More Delicious Recipes
My favorite version of Zucchini Bread includes plenty of zucchini, chopped dates, thin slices of almonds, and sweet, spicy pops of crystallized ginger with a little lemon zest. There’s a fine balance to keeping this bread moist without it getting too soggy or too dry. To achieve this, I extract 1 cup of liquid from the zucchini by microwaving it lightly and then tossing it with a little sugar using osmosis. There are two ways to finish this cake: top the cake with sliced almonds or skip it and make it like I’ve done in this video. Pick what works for you.
Recipe:
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How to Make Gluten-Free & Vegan Date Cake
This Date Cake is delicious! And it's gluten free, dairy free, low carb, vegan... and still yummy ;) Yay for healthy dessert!
My friend from Australia, Chef Adam created this beautiful recipe. Let us know if you make it!
Gluten Free Cake Ingredients:
Crust:
1 cup almonds
1 1/2 cups pitted dates
1/2 cup boiling water
Cake:
2 cups almonds
1 1/2 cup dates
1 cup boiling water
2 tbls cacao powder
1/4 cup melted coconut oil
Juice of 1 lemon
2 tbls maple syrup
1 tsp vanilla extract