DessertSnack

Butterscotch Zucchini Cake

Name: Butterscotch Zucchini Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 35 min
Yield: 12人分
Cuisine: american
Ingredients: 2 カップ all-purpose flour; 100 g instant butterscotch pudding mix dry mix only; 1 小さじ baking soda; 0.5 小さじ baking powder; 1 小さじ ground cinnamon; 1 小さじ ground ginger; 1 小さじ ground nutmeg; 1 小さじ salt; 1.5 カップ granulated sugar; 1 カップ vegetable oil; 3 個 large egg lightly beaten; 2 小さじ vanilla extract; 250 g zucchini shredded and squeezed of excess moisture; 0.5 カップ rolled oats; 1 カップ chopped walnuts or raisins (お好みで)

This recipe transforms summer zucchini into a moist, warmly spiced cake. Instant butterscotch pudding mix adds a unique, rich flavor and tender crumb, while oats provide a subtle texture.

Forkinによるオリジナルレシピ

合計時間: 1 時間 35 分
人数: 12
難易度: 簡単
1人分: 438 kcal

アレルゲン情報： 卵、グルテン、ナッツ類、木の実類を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

2 カップall-purpose flour
100 ginstant butterscotch pudding mix, dry mix only
1 小さじbaking soda
0.5 小さじbaking powder
1 小さじground cinnamon
1 小さじground ginger
1 小さじground nutmeg
1 小さじsalt
1.5 カップgranulated sugar
1 カップvegetable oil
3 個large egg, lightly beaten
2 小さじvanilla extract
250 gzucchini, shredded and squeezed of excess moisture
0.5 カップrolled oats
1 カップchopped walnuts, or raisins(お好みで)

調理器具

9x13-inch baking pan · measuring cups · large bowl · spatula · wire rack · measuring spoons · medium bowl · whisk · oven · box grater

作り方

手順

1
Preheat your oven to 175°C (350°F) and grease and flour a 9x13-inch (23x33 cm) baking pan.
約5 分
2
In a large bowl, whisk together the all-purpose flour, instant butterscotch pudding mix, baking soda, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt.
約3 分
調理のヒント： Whisking the dry ingredients ensures the leaveners and spices are evenly distributed for a consistent cake.
3
In a separate medium bowl, whisk the granulated sugar and vegetable oil until combined.
約2 分
4
Add the lightly beaten eggs and vanilla extract to the sugar mixture and whisk until smooth.
約2 分
5
Stir the shredded and squeezed zucchini into the wet ingredients.
約1 分
調理のヒント： Squeezing the zucchini prevents the cake from becoming too dense or soggy.
6
Pour the wet ingredients into the bowl with the dry ingredients and mix with a spatula until just combined. Do not overmix.
約2 分
調理のヒント： A few streaks of flour are okay; overmixing can lead to a tough cake.
7
Gently fold in the rolled oats and the optional chopped walnuts.
約1 分
8
Pour the batter into the prepared baking pan and spread it into an even layer.
約2 分
9
Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
約45 分
10
Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely before slicing.
約30 分
調理のヒント： Cooling completely ensures clean slices and allows the flavors to set.

1人分

栄養情報

44%スコア

カロリー: 437.5kcal
たんぱく質: 5.9g
炭水化物: 45.4g
脂質: 26.7g
食物繊維: 2g
糖類: 26.2g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

Store in an airtight container at room temperature or in the refrigerator.

温め直し

Best served at room temperature, or warm a slice in the microwave for 15-20 seconds.