''Cin's Super-Moist Zucchini Cake''

Straws Kitchen

By
@CinCooks

Have been having so much zucchini out of our garden that I've been developing new ways to use it........here the newest recipe I've created. It turned out
to be a winner!!!
Everyone loves it.

This would also be good with your favorite glaze, but it is
sooooooo moist you really do not need anything more than the dusting of powdered sugar.

I would venture to say, this is the most moist cake I've ever eaten...yummm!!!

This is from a couple of years back...I created this in '2009' (pix are from the first time I baked it, but not the last).
Zucchini is about read to be picked in my garden, so I'll be making this again the summer.


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Comments:

Serves:

8 to 12 (depends on size of slices)

Cook:

55 Min

Method:

Bake

Ingredients

4
eggs
1 1/2 tsp
pure vanilla
2 Tbsp
butter, melted
8 oz
sour cream (room temp)
1/3 c
ex virgin olive oil (would have used applesauce..but i was out)
1 box
(18.25 oz) Duncan Hines moist deluxe yellow cake mix
1 box
(3.3 oz) white chocolate Jell-o instant pudding mix (dry)
1 dash(es)
cinnamon
1 dash(es)
nutmeg
1/3 - 1/2 c
Splenda
2 c
shredded zucchini (fresh from our garden)
1/4 - 1/3 c
orange juice w-some pulp (100% juice, not from concentrate)

(SOMETIMES I ADD SHREDDED CARROTS INTO THIS RECIPE BATTER; ALSO I HAVE ADDED CRUSHED PINEAPPLE TOO)

Directions Step-By-Step

1
Preheat oven to 350°F and grease your Bundt Pan well, then lightly flour whole pan.
Sprinkle a little Splenda around bottom of pan.
2
In a large mixing bowl, combine first 10-ingredients, mix on medium speed with electric mixer until blended (may be thick and lumpy, but that's ok).
3
Add zucchini and orange juice, then mix on med-high for 1 or 2 minutes (shouldn't be lumpy anymore).
4
Pour into the greased and floured Bundt pan (with a little splenda sprinkled around the bottom of pan) and bake for 55 minutes at 350°F.
5
When time is about up, check for doneness with toothpick inserted in middle, when it comes out clean remove pan from oven to a wire rack (mine was finished in the 55 min's).
6
Let cool for 20 minutes.
7
Remove from pan and set cake on wire rack (or cake plate) until completely cooled.
8
After cooled dust w-powdered sugar..and enjoy
9
I made this one in 2006 adding shredded carrots into the batter and topping it off with a glaze.
Sometimes I go all out and put in the shredded Zucchini, Carrots and Crushed Pineapple.
I love changing up this cake.......yum yum

(for some reason I have not been able to add pix on JAP for several days now)

About this Recipe

Course/Dish: Cakes, Puddings
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy
Hashtags: #zucchini, #mix, #spices, #juice