Zucchini Loaf Cake. Zucchini squash is available year-round and is the secret to keeping this cake moist. BAKE A SECOND BATCH If you have two loaf pans available, then double the mix. Combine remaining dry ingredients together, then gently stir into zucchini/pineapple mixture just until blended.
With oats, zucchini and zesty lemon this easy loaf is great toasted for breakfast, or as a snack.
As well on the Zuchini loaf and zuchini muffins, My mom always used to make them with oil but can't find her recipe and want to use this one.
Adapted from my award-winning zucchini bread recipe, this zucchini crumb cake is moist, cinnamon-spiced, and hidden with summer's favorite green vegetable!
You can Have Zucchini Loaf Cake using 10 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Zucchini Loaf Cake
- What You needis 3 of eggs.
- Lets Go Prepare 2 cups of shredded zucchini.
- Lets Go Prepare 1 cup of cane sugar.
- What You needis 1/2 cup of dry measure coconut oil (melted).
- Lets Go Prepare 1/2 tsp of sea salt.
- What You needis 1 cup of flour.
- What You needis 1/4 Tsp of baking powder.
- What You needis 1 Tbs of vanilla.
- Lets Go Prepare 1 Tbs of cinnamon.
- What You needis of butter for greasing the loaf pan.
Zucchini in cake still ranks up there. This is the perfect example of cake for breakfast. It's not really cake, because it's a loaf. Stir in zucchini, chocolate chips and nuts (if using).
Zucchini Loaf Cake instructions
- Preheat oven to 350 degrees. Lightly grease your loaf pan with butter & a dusting of flour. Over a low flame melt the coconut oil using a small saucepan..
- Beat eggs, in a large mixing bowl, with a hand mixer until frothy. Add in sugar, melted coconut oil & vanilla. Beat until blended..
- Add in shredded zucchini, salt, flour, baking powder & cinnamon and combine ingredients well with the hand mixer. NOTE: the zucchini will not all breakdown. If you prefer the zucchini well-blended, then chop in advance of blending.
- Spoon your mixture into your loaf pan and place in the oven. Bake 45-55 minutes. After the loaf cake has baked for 45 minutes use a toothpick to test that it’s finished. When the toothpick comes out dry – the loaf cake is done!.
Pour equally into two greased loaf pans. Bake for one hour and the edges are dark and theirs a split down the middle. Pineapple Zucchini Cake A wonderful soft, moist and full flavored cake. Smells fabulous when it's baking too! I'd think mashed banana would also work as a yogurt alternative in the zucchini loaf, but I haven't tried it yet.