Zucchini Bread in Cake Pan: A Delicious Twist on a Classic Recipe
Are you tired of the same old zucchini bread? Why not try something different by baking it in a cake pan? This unique twist on a classic recipe will have your taste buds dancing with delight. With its moist and tender texture, rich flavor, and delightful aroma, zucchini bread in a cake pan is the perfect treat for any occasion.
Zucchini Bread in Cake Pan Overview
Zucchini bread in a cake pan is a delightful and easy-to-make recipe that combines the flavors of zucchini and spices with the moistness of a cake. The key ingredients for this recipe include shredded zucchini, eggs, sugar, vegetable oil, all-purpose flour, baking powder, baking soda, cinnamon, and salt. By baking the zucchini bread in a cake pan, you create a lovely layered texture that is both visually appealing and deliciously moist.
This recipe allows for some variations and substitutions to accommodate dietary preferences or restrictions. For a healthier version, you can use whole wheat flour instead of all-purpose flour and replace the sugar with a natural sweetener like honey or maple syrup. If you want to add some extra flavor, you can include mix-ins like walnuts, raisins, or chocolate chips. The possibilities are endless!
The cooking time for zucchini bread in a cake pan is approximately 50-60 minutes. This recipe yields about 8 servings, making it perfect for a small gathering or a delicious treat throughout the week. Whether you enjoy it for breakfast, as an afternoon snack, or as a dessert, this zucchini bread is sure to please.
- 2 cups shredded zucchini
- 2 eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- Preheat your oven to 350°F (175°C). Grease a cake pan and set aside.
- In a large bowl, beat the eggs, sugar, and vegetable oil until well combined.
- Add the shredded zucchini to the egg mixture and mix well.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the batter into the greased cake pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the zucchini bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Slice and serve the zucchini bread in cake pan, and enjoy!
- Serving Size: 1 slice
- Calories: 250
- Total Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 35mg
- Sodium: 200mg
- Total Carbohydrate: 33g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 4g
Cooking Time & Servings:
Cooking Time: 50-60 minutes
• 9-inch cake pan
• Mixing bowls
• Whisk or electric mixer
• Wire rack
Zucchini bread in a cake pan is delicious on its own, but you can elevate your serving by adding a dollop of whipped cream or a scoop of vanilla ice cream. For a healthier option, serve it with a side of Greek yogurt or fresh fruit. You can also dust the top with powdered sugar or drizzle it with a simple glaze for an extra touch of sweetness. Garnish with fresh mint leaves or edible flowers for a visually stunning presentation.
• Add 1/2 cup of chocolate chips for a decadent twist.
• Replace half of the all-purpose flour with whole wheat flour for a healthier option.
• Stir in 1/2 cup of chopped walnuts or pecans for added crunch.
• Substitute the granulated sugar with honey or maple syrup for a natural sweetener.
• For a gluten-free version, use a gluten-free all-purpose flour blend.
• If you’re vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons of water per egg).
• Swap the vegetable oil with melted coconut oil or applesauce for a lower-fat option.
Zucchini bread in a cake pan can be stored at room temperature in an airtight container for up to 3 days. For longer freshness, you can refrigerate it for up to a week. If you want to save it for later, wrap it tightly in plastic wrap and freeze it for up to 3 months. Thaw it in the refrigerator overnight before serving.
- Use a grater or a food processor to shred the zucchini finely.
- To make the zucchini bread even more moist, squeeze out the excess moisture from the shredded zucchini using a cheesecloth or clean kitchen towel.
- For a burst of flavor, add a teaspoon of lemon zest or a pinch of nutmeg to the batter.
- Don’t overmix the batter; mix until just combined to avoid a dense texture in the bread.
- This zucchini bread in a cake pan is a great recipe to make during the summer when zucchinis are plentiful and in-season.
- Feel free to experiment with other spices like ginger, cloves, or cardamom to customize the flavor profile of the bread.
- This recipe can easily be doubled or halved depending on your needs.
- For an extra touch of sweetness, sprinkle the top of the zucchini bread with cinnamon sugar before baking.
Frequently Asked Questions:
Q: Can I use frozen shredded zucchini?
A: Yes, you can use frozen shredded zucchini, but make sure to thaw it and squeeze out any excess moisture before using it in the recipe.
Q: Can I make this recipe gluten-free?
A: Absolutely! Just use a gluten-free all-purpose flour blend in place of the regular flour.
Q: Can I use olive oil instead of vegetable oil?
A: While you can use olive oil as a substitute, keep in mind that it may affect the flavor of the bread.
Q: Can I add other vegetables to this recipe?
A: While zucchini is the star of this bread, you can experiment by adding grated carrots or grated apples for extra flavor and moisture.
Zucchini bread, Baking, Desserts, Vegetarian, Summer
In conclusion, zucchini bread in a cake pan is a delightful twist on a classic recipe. Its moist and tender texture, combined with the flavors of zucchini and spices, make it a crowd-pleasing treat that can be enjoyed any time of the day. The ease of preparation and the ability to customize the recipe to your preferences make it even more enjoyable. So why not give it a try? Whether you’re a zucchini lover or simply looking for a delicious way to use up your garden harvest, zucchini bread in a cake pan is sure to become a favorite in your kitchen.
So what are you waiting for? Grab your apron and get baking! We’d love to hear about your experiences with this recipe and any variations you come up with. Share your feedback and suggestions with us, and happy baking!
“Cooking is like love. It should be entered into with abandon or not at all.” – Harriet Van Horne