The BEST Blueberry Zucchini Cake Recipe!! | with blueberry cream cheese frosting
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Cakes this good should be illegal! The best blueberry zucchini cake recipe, with blueberry cream cheese whipped cream frosting. Every bite of this blueberry cake is bursting with incredible flavor! This easy sheet cake is made with grated zucchini, Greek yogurt, and loads of plump blueberries. If you’ve never had zucchini cake before, you’re missing you! It adds tons of moisture to the cake, making it irresistible! This easy sheet cake recipe is perfect for end-of-summer, or anytime of the year!
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Contents of this video:
00:00 Introduction
01:01 Zucchini Prep
01:45 Making the Cake Batter
03:44 Adding Blueberry & Zucchini
05:06 Baking Instructions
06:28 Making the Frosting
07:57 Garnishing the Cake
09:06 Taste Test
#baking #dessert #blueberry #easyrecipe #tatyanaseverydayfood #cake
Spiced Zucchini Cake with Cream Cheese Frosting Recipe
This Zucchini Cake is an easy sheet cake recipe packed with fresh zucchini and flavored with late summer, early fall spices. Moist and tender, and topped with cream cheese frosting, it's a cake with deep roots, and delicious flavor. #cake #zucchini #recipe
Recipe link:
How to Make Zucchini Chocolate Cake with White Chocolate Cream Cheese Frosting
Dry Ingredients
1 cup flour
1/2 cup baking cocoa
1/2 teasp baking powder
1/4 teasp baking soda
1/4 teasp salt
Wet Ingredients
3/4 cup cooking oil
1/2 cup cooking oil
2 eggs
1/2 cup yogurt
1 teasp vanilla extract
1 cup grated Zucchini (1 med)
Frosting:
4 oz cream cheese
4 Tablespoon butter
1.5 oz white chocolate chips
1/3 cup icing sugar
1 teasp vanilla extract.
This is a fun and simple cake to make. You can pretend that it's healthy because of the Zucchini. Really though this cake and the frosting does not taste too sweet so you can enjoy a decent piece.
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Zucchini Cake with Brown Sugar Cream Cheese
INGREDIENTS:
- 3 cups flour
- 1 cup sugar
- 1 cup brown sugar
- ½ tsp salt
- 1½ tsp baking soda
- 1 tsp baking powder
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp allspice
- 3 cups grated zucchini
- 1¼ cups vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- ¾ cup chopped walnuts
Brown Sugar Cream Cheese Frosting:
- 340 g cream cheese (1½ boxes)
- 4 tbs unsalted butter softened
- 3 tbs light brown sugar
- 2 tsp vanilla extract
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INSTRUCTIONS:
1. Preheat oven to 180 C. Put a sheet of baking paper into a baking dish.
2. Grate the clean and unpeeled zucchini with the large end of a box grater.
3. In a large bowl stir together grated zucchini, vegetable oil, eggs and vanilla extract.
4. In a separate bowl whisk together flour, sugar, brown sugar, salt, baking soda, baking powder, cinnamon, nutmeg and allspice.
5. Add the flour mixture to the zucchini mixture in several intervals mixing just until combined. Fold in the chopped walnuts.
6. Pour batter into a prepared baking dish. Bake for 40-55 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs. Do not over-bake; start checking at 40 minutes and every 5 minutes thereafter. Cool completely.
7. Using a mixer beat together the cream cheese, butter, brown sugar and vanilla until light, fluffy and smooth. Then spread on the fully cooled cake. This cake needs to be refrigerated because of the cream cheese frosting.
NOTES:
* This cake is better the second day so ideally bake the cake a day in advance and ice the cake the day you are going to serve it.
* Check for doneness after 40 minutes and every 5 minutes or so after that. Insert a toothpick in the center to make sure no wet batter clings to it. This cake is best not over-baked. The cake must be fully cooled before icing. This can take up to several hours so plan accordingly.
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Music credit:
Infinite Love - Vendla
THE MOISTEST APPLE, ZUCCHINI & CARROT CAKE WITH CREAM CHEESE FROSTING || THE UNSALTED KITCHEN
#theunsaltedkitchen #AppleZucchiniCarrotCake #healthyvegetsblescake
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@nova G23 ---
Hello everyone! Welcome to The Unsalted Kitchen, by Dioza. I'm May, but friends and family call me Dioza. I'm a Filipino who's married to a wonderful man from Texas. My father-in-law was from Holland and his wife was from Kentucky. I want to share my cooking with all who seek a healthier diet. I am vlogging my unsalted and low sodium dishes to help others like my father-in-law, who started having chronic kidney disease and blood pressure problems at the age of 90. His kidney doctor recommended a daily sodium intake between 1,300mg and 1,500mg. I am going to do my best to make every dish and video simple and easy to understand. It is my hope to help other people.
Thank you for your time. Please feel free to like, share, & subscribe to see all my new videos.
I HOPE THAT YOU CONTINUE TO SUPPORT MY CHANNEL. WHATEVER I MAKE FROM THIS CHANNEL WILL BE DONATED TO PEOPLE WHO ARE IN NEED, BACK IN THE PHILIPPINES. THERE WILL BE VIDEOS FOR YOU TO SEE WHERE MY YOUTUBE FUNDS WILL BE GOING TO.
The BEST Carrot Cake with Cream Cheese Frosting
This is my favorite recipe for homemade carrot cake! This cake is so easy to make, perfectly moist, and topped with an easy homemade cream cheese frosting.
INGREDIENTS & MEASUREMENT CONVERTERS BELOW
For the carrot cake:
2 cups all-purpose flour (spooned & leveled)
1-1/2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 tsp ground ginger
1/2 teaspoon ground nutmeg (less if you don't like strong taste)
3/4 cup vegetable oil
4 large eggs room temperature
1/2 cup light brown sugar
1 cup brown sugar
1/2 cup unsweetened applesauce
1 teaspoon pure vanilla extract
1 cup grated carrots, lightly packed
1 cup zucchini, lightly pack
1/2 cup gala apple or 1 medium size
For the cream cheese frosting:
1 (8-ounce) package brick style cream cheese, softened to room temperature
3 Tbsp. coconut oil
6.oz white chocolate
1 teaspoon pure vanilla extract
INSTRUCTIONS
To make the carrot cake:
Preheat oven to 350°F. Spray or brush with butter two 6-inch round cake pans well with non stick cooking spray (you can also line the bottom of each pan with parchment paper for easier removal) and set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and brown sugar until well combined. Add the rest of the ingredients mix until well combined.
Pour the cake batter evenly between both prepared cake pans. Bake at 350°F for 35-40 minutes or until the tops of the cakes are set and a toothpick inserted into the center of each one comes out clean. Remove from the oven, transfer to a wire rack, and allow to cool in the pans for about 20-25 minutes. Once the cakes have cooled, remove from the pans and return the cakes to the wire rack to finish cooling.
To make the cream cheese frosting:
put chocolate in a microwaveable bowl and melt chocolate for 30-60 secs with coconut oil
mix cream cheese and chocolate mixture until smooth.
To assemble the cake:
Level the tops of each cake with a knife or cake leveler. Place one of the cakes on a cake stand, top with a little over 1/4 cup of the frosting, and smooth it out into one even layer. Place the other cake on top and use the remaining frosting to frost the top and sides of the cake. Top with pecans or other toppings of choice if desired.
1 cup all-purpose flour = 125 grams (4 1/2 ounces)
1 cup sifted all-purpose flour = 115 grams (4 ounces)
1 cup bread flour = 130 grams (4 1/2 ounces)
1 cup sifted bread flour = 121 grams (4 1/4 ounces)
1 cup (packed) brown sugar = 200 grams (7 1/2 ounces)
1/2 cup butter = 1 stick = 115 grams (4 ounces)
1 cup cake flour = 115 grams (4 ounces)
1 cup sifted cake flour = 100 grams (3 1/2 ounces)
1 cup chocolate chips = 180 grams (6 1/4 ounces)
1/2 cup natural unsweetened cocoa powder = 41 grams (1.6 ounces)
1 cup confectioners’ sugar = 120 grams (4 1/4 ounces)
1 cup sifted confectioners’ sugar = 115 grams (4 ounces)
1/4 cup cornstarch = 28 grams (1 ounce)
1 cup granulated sugar = 200 grams (7 1/2 ounces)
1 Tablespoon honey = 21 grams (3/4 ounce)
1/2 cup maple syrup = 156 grams (5 1/2 ounces)
1 cup milk = 227 grams (240ml; 8 ounces)
1/4 cup molasses = 85 grams (3 ounces)
1 cup oats = 95 grams (3 ounces)
1/2 cup peanut butter = 135 grams (4 3/4 ounces)
1 cup sour cream or yogurt = 227 grams (8 ounces)
1 cup whole wheat flour = 113 grams (4 ounces)
Courgette (Zucchini) Cake Recipe
So I was handed a massive courgette / marrow (or zucchini) the size of a small baby & with some of it made this devastatingly gorgeous cake with a cream cheese frosting! Try it! Subscribe for regular videos & press the bell button so you are notified of all new videos
Full recipe / write up
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