Summer is squash time! The popular vegetable has a neutral taste and can be used in both salty and sweet recipes. A sweet, moist squash pie tastes delicious and is quick and easy to stir. We offer you three recipes that are perfect if you have some zucchini in the fridge.
How to bake a pie with zucchini?
It may sound a little strange at first, but some vegetables are perfect for making delicious cakes. These include, for example, carrots, beets, rhubarb and many more. You can also make a delicious, moist cake with zucchini, the queen of summer.
Which zucchini fits?
Both light green and dark green varieties can be used for cake recipes. The fruit should be as fresh as possible and preferably thinner. The thick squashes tend to contain more water in addition to large seeds, which are undesirable in a pie.
How are the vegetables treated?
In order for zucchini to be used in a dough, they are usually grated or grated. It is best to use a vegetable cutter or a regular kitchen planer. Since the grated zucchini contains a lot of water, you can squeeze some of it with a kitchen towel or just use your hands to avoid a soft cake. But all the liquid should not be removed (as when preparing zucchini buffer) so that the zucchini cake becomes juicy.
Recipe for zucchini cake with lemon icing in bread form
Do you also want to make a delicious zucchini cake yourself? This tasty lemon glaze recipe is incredibly moist and fairly easy to make. The cake is prepared in bread form, but you can also use a Bundt cake if you want.
For the batter:
- 350 g zucchini (approx. 1-2 medium)
- 125 ml vegetable oil plus extra to lubricate the mold
- 2 eggs
- 100 grams of pearl sugar
- Peel and juice of 1 lemon
- 300 grams of flour
- 1 teaspoon baking powder
- ½ ts natron
- ½ ts sea salt
For the lemon glaze:
- 80 grams of sugar
- 1 tbsp lemon juice
- grated lemon peel for garnish
- Preheat the oven to 180 ° C / 160 ° C for convection oven. Grease a loaf pan and line it with parchment paper.
- Roughly grate the unpeeled, raw squashes (use a food processor or grater). Squeeze the chips lightly in a clean kitchen towel to remove some moisture.
- In a large bowl, whisk together oil, eggs, sugar, lemon zest and juice, then stir in the squash. Sift in flour, baking soda, baking powder and salt and turn in carefully.
- Pour the batter into cooked form and cook for 75 minutes, or until a skewer comes out clean. Allow to cool completely in the mold.
- For the lemon glaze: Mix in lemon juice and powdered sugar to a smooth mass. Drizzle over the cooled cake and sprinkle with lemon zest.
This zucchini cake is simple, moist and delicious! The recipe is reduced with sugar, so much of the sweetness comes from the lemon frosting. The taste of the zucchini disappears under the sour lemon, but leaves beautiful spots of green. The recipe is milk-free and you can easily make it vegan or gluten-free.
Zucchini cake with walnuts from the mold
If you like nut cakes, you will love this simple granny recipe! A moist squash cake that smells of walnuts and is topped with a delicious cream cheese frosting – what could be better?
For the dough:
- 220 ml of vegetable oil
- 400 grams of pearl sugar
- 2 large eggs
- 120 ml buttermilk
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons cinnamon
- 250 g flour
- 1/2 teaspoon baking powder
- 1/2 tsp baking soda
- 1 pinch of salt
- 250 g grated squash
- 100 g finely chopped walnuts
For the glaze:
- 230 g cream cheese, very soft
- 80 g unsalted butter, softened
- 360 g sugar
- Lemon juice about 1 tbsp
Instructions for use:
- Preheat the oven to 180 ° C. Grease a baking tray with oil.
- In a large mixing bowl, whisk together oil, sugar, eggs, buttermilk, vanilla and cinnamon to a smooth mass.
- Mix flour, baking powder, baking soda and salt and add to the bowl. Mix until everything is well mixed. Turn in the zucchini and nuts.
- Pour the batter into the prepared mold and cook for about 40 minutes, or until a toothpick comes out without the moist batter getting stuck (wet crumbs are fine).
- Allow the cake to cool completely before icing.
- For the icing: Beat cream cheese and butter until fluffy. Add lemon juice and sugar, one cup at a time, while whisking. If necessary, scrape the sides of the bowl. If the frosting is too thin, add more sugar, if it is too thick, add a little more lemon juice or milk.
- Spread the icing over the cooled cake and enjoy.
Juicy zucchini chocolate cake from the mold
zucchini and chocolate? Yes, this combination is a real hit! If you want to make a squash cake without nuts, try this chocolate recipe with yogurt!
For the dough:
- 400 grams of sugar
- 280 g plain Greek yogurt
- 3 eggs
- 300 grams of flour
- 25 grams of cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 100 ml of milk
- 2 cups (approx. 250g) grated fresh squash
- 1 tbsp vanilla extract
For the frosting:
- 100 grams of butter
- 2 tablespoons cocoa powder
- 50 ml of milk
- 450 g sugar
- 1 teaspoon vanilla
- Preheat the oven to 190 degrees. Grease the baking tray well.
- In a large bowl, whisk together sugar and yogurt. Add the eggs, whipping after each addition.
- Sift flour, cocoa powder, baking powder, baking soda and salt into a separate bowl.
- Mix the dry ingredients with the sugar and yoghurt mixture and then slowly pour in the milk.
- Invert the zucchini and vanilla and pour the batter into the prepared baking tin.
- Bake for 25 minutes or until a toothpick in the middle of the cake comes out clean.
- Glaze: Mix butter, cocoa and milk in a saucepan over medium-high heat.
- Heat to boiling point, stirring often.
- Remove from the heat and stir in the icing sugar and vanilla until the icing is even (you may need to whisk them together).
- Pour the hot frosting over the cake as soon as you take it out of the oven. Allow to cool completely before serving.
Looking for more zucchini recipe ideas? Try our suggestions for low carb lasagne and for squash boats with or without meat! On the other hand, if you are in the mood for something sweet, you can make these delicious Zucchini Brownies. Enjoy!