ZUCCHINI LEMON CAKE | LEMON ZUCCHINI BUNDT CAKE
Another easy recipe! Zucchini Lemon cake!
It's the best! Hope you try this recipe!
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***Zucchini Lemon Bundt Cake Recipe***
Ingredients
3 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp. salt
1.5 cups sugar
2 cups finely shredded unpeeled zucchini (do not squeeze)
1/2 cooking oil
2 fresh large eggs
4 Tbsp lemon juice
1.5 Tbsp lemon zest
Glaze
2 cups powdered sugar
2 Tbsp lemon juice
About 1 tsp lemon zest to sprinkle on the top of the cake
glaze can be doubled if desired
Bake 350 Preheated over for 45- 50 minutes
For instructions: Please watch the video! Thank you so much!
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Mama's Zucchini Cake Recipe
My mother often made this delicious zucchini cake with a cream cheese frosting. I made this yesterday and it is almost gone already! The recipe is linked below. #zucchinirecipe
PS Sorry the acoustics are a bit fuzzy on the audio. Not sure why! Need more cake!!
Mama's Zucchini Cake Recipe
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My Mum's Zucchini Nut Bread with Cream Cheese Icing
My Mum's Zucchini Nut Bread has always been one of my favourite snacks to eat. Brings back so many great memories of my childhood.
Give it a try and it might just become one of your favourites too!
ZUCCHINI NUT BREAD INGREDIENTS:
3 cups or 360g AP Flour
1 cup White Sugar
1 cup Brown Sugar
2 cups Zucchini, grated (approx. 3)
100ml Walnuts, toasted and chopped
100ml Pecans, toasted and chopped
100ml Almonds, toasted and chopped
1/2 cup Avocado Oil
1/2 cup Unsalted Butter, melted
1 cup 2% Milk
2 large Eggs
1 small or 1/2 large Avocado
1/2 tsp vanilla
1 tsp Baking Soda
1 tsp Baking Powder
2 tsp cinnamon
1 tsp salt
ICING INGREDIENTS:
1 1/2 cups or 375 ml Icing Sugar
1/4 cup unsalted butter (softened or melted)
1/2 tsp lemon juice
Tiny pinch kosher salt
Let me know how it goes if you try it, and tag me on Instagram @koalitycooking!
Take care :)
Easy Chocolate Zucchini Bread Recipe
Rich, soft, and tender, this Chocolate Zucchini Bread is perfect for when you’re craving chocolate. Filled with shredded zucchini and chocolate chips, this delightful treat is so fudgy and moist! You won’t even notice the vegetable in this decadent chocolatey bread.
RECIPE:
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Mom's Zucchini Bread - 1960's Recipe | Jill 4 Today
I'm venturing into my mom's recipe file box and bringing out a recipe from the 60's....zucchini bread! Full of nuts, zucchini, brown sugar and whole wheat flour. It's an oldie but a goodie. Here's the recipe:
Mom’s Zucchini Bread
3 eggs, beaten
2 cup brown sugar (you could sub out 1 cup of brown sugar for 1 cup white sugar)
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon cinnamon
1 cup oil (I used avocado oil but any light flavored oil will work)
1 tablespoon vanilla extract
2 cups grated zucchini (approximately 1 medium zuke)
1 cup chopped nuts of choice (I used walnuts)
Preheat oven to 325. Oven rack should be in the center of oven.
Oil two approx. 8 1/2 x 5 x 3 loaf pans. Use parchment paper to line the bottom of the loaf pans.
Mom used to line the bottom of the pan with wax paper. I remembered this in hind sight she didn’t add this to her recipe instructions!
In a large mixing bowl, combine flour, soda, baking powder, salt and cinnamon. Set aside.
In a separate bowl - Add to the beaten eggs the oil and beat until you get it well combined. Add the vanilla and brown sugar. Beat until all is combined. Crush any brown sugar lumps that may occur.
Add this mixture to the flour mixture. Stir until just combined. Add the zucchini and nuts. Stir until zukes and nuts are combined. Pour evenly into the two pans.
Bake approximately 45 min to 1 hour. Mine took 45 minutes.
Check for doneness using the toothpick test. When the toothpick comes out clean, the breads are done.
Remove from oven. Place the pans on a cooling rack and let cool for about 5 minutes. Turn out onto cooling rack. Cool before cutting. Enjoy!
Cooking Gear Used Today and their links:
Wilton Bake Pans:
Mini-Ball Whisk:
Mini-Balloon Whisk:
Tovolo Dough Whisk:
Nutra-Mill Grain Mill (Not shown):
Pyrex Glass Measuring Cups:
#zucchinibread
#bakingbread
#quickbreads
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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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