DessertSnack

Butterscotch Zucchini Cake

Name: Butterscotch Zucchini Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 35 min
Yield: 12 porties
Cuisine: american
Ingredients: 2 kopje all-purpose flour; 100 g instant butterscotch pudding mix dry mix only; 1 tl baking soda; 0,5 tl baking powder; 1 tl ground cinnamon; 1 tl ground ginger; 1 tl ground nutmeg; 1 tl salt; 1,5 kopje granulated sugar; 1 kopje vegetable oil; 3 st large egg lightly beaten; 2 tl vanilla extract; 250 g zucchini shredded and squeezed of excess moisture; 0,5 kopje rolled oats; 1 kopje chopped walnuts or raisins (optioneel)

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.

Een origineel recept van Forkin

Totale tijd: 1 uur 35 min
Porties: 12
Moeilijkheid: Makkelijk
Per portie: 438 kcal

Allergeneninformatie: kan eieren, gluten en noten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

2 kopjeall-purpose flour
100 ginstant butterscotch pudding mix, dry mix only
1 tlbaking soda
0,5 tlbaking powder
1 tlground cinnamon
1 tlground ginger
1 tlground nutmeg
1 tlsalt
1,5 kopjegranulated sugar
1 kopjevegetable oil
3 stlarge egg, lightly beaten
2 tlvanilla extract
250 gzucchini, shredded and squeezed of excess moisture
0,5 kopjerolled oats
1 kopjechopped walnuts, or raisins(optioneel)

Keukengerei

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

De bereidingswijze

Stap voor stap

1
Preheat your oven to 175°C (350°F) and grease and flour a 9x13-inch (23x33 cm) baking pan.
Ongeveer 5 min
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.
Ongeveer 3 min
Tip van de kok: 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.
Ongeveer 2 min
4
Add the lightly beaten eggs and vanilla extract to the sugar mixture and whisk until smooth.
Ongeveer 2 min
5
Stir the shredded and squeezed zucchini into the wet ingredients.
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 2 min
Tip van de kok: 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.
Ongeveer 1 min
8
Pour the batter into the prepared baking pan and spread it into an even layer.
Ongeveer 2 min
9
Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Ongeveer 45 min
10
Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely before slicing.
Ongeveer 30 min
Tip van de kok: Cooling completely ensures clean slices and allows the flavors to set.

Per portie

Voedingswaarden

44%Score

Calorieën: 437,5kcal
Eiwit: 5,9g
Koolhydraten: 45,4g
Vet: 26,7g
Vezels: 2g
Suiker: 26,2g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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

Opwarmen

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