Zucchini is a vegetable that belongs to the family of curcubitesuch as melon, cucumber and squash. Furthermore, this ingredient is versatile in the kitchen because it can be used to make sweet preparations, such as zucchini cake, or savory ones, such as tagliatelle and soups.
Its origin is uncertain, however it is consumed in many countries. Second Food and Agriculture Organization of the United Nations (FAO) is a typical autumn and winter crop and resembles the cucumber in the color of the skin and pulp, although there are varieties in which the skin and inside are orange. This time we tell you 3 cake options where you can use it.
Zucchini cake: a classic that does not fail
Since this vegetable is less sweet than carrots and squash, provides a moist texture and fluffy crumb without leaving off-flavors. Additionally, you can incorporate vitamins, minerals, fiber, and antioxidant substances with this ingredient, as expressed by a article published in 2017 in the magazine Nutrients. Write down the ingredients.
ingredients
- 2 medium units of zucchini.
- 2 eggs.
- 120 grams of sugar or panela.
- 3 tablespoons of sunflower oil.
- 1 teaspoon of vanilla extract.
- 1 cup of white flour.
- 1/2 cup of milk.
- 1 teaspoon of baking soda.
- 1 teaspoon of chemical yeast.
- 1/2 teaspoon salt.
- Cinnamon powder to taste.
Preparation
- To get started, preheat the oven to 175 degrees.
- Line a 22cm long rectangular mold with baking paper or grease it with butter and flour and set aside while you prepare the mixture.
- Wash and dry the courgettes, cut off the tips and remove the damaged parts. Grate or process this ingredient into fine strands. Let it rest on absorbent kitchen paper to avoid excess moisture.
- In the meantime, beat the eggs in a bowl together with the panela or sugar, the milk and the vanillin. Do this for long enough until the mixture is homogeneous.
- On the other hand, In a bowl mix the flour, salt, cinnamon, baking soda and baking powder.. Add them to the bowl in two parts with enveloping movements, so that there are no lumps.
- Then add the courgettes (if necessary, squeeze out the excess water) and integrate with the rest of the mixture.
- Fill the mold evenly and, if you wish, you can add 1 more teaspoon of sugar and cinnamon to enhance the flavor of the cake
The preparation will be ready after 50 minutes or 1 hour, but it can be cooked before or even after this time. To check, we advise you to click in the center with a toothpick; if it comes out clean it is because it is already cooked.
Lemon courgette cake: ideal for tea time
Lemon puddings or biscuits They are an ideal option to accompany tea time. In addition, you also provide antioxidants and vitamins with this citrus fruit. Also, this combination has a special flavor that you can’t stop trying.
ingredients
- 1 lemon.
- 2 eggs.
- 1 courgette.
- 1/2 teaspoon salt.
- 1/2 cup sugar.
- 2 teaspoons of yeast.
- 1/3 cup sunflower oil.
- 1/2 cup of milk.
- 1 cup of wheat flour.
Preparation
- Preheat the oven to 180 degrees and butter the mold where you will make the cake, as explained in the previous point.
- Grate the lemon and keep the peel aside. Then squeeze the juice, put it in a glass together with the milk and let it rest for 15 minutes.
- On the other hand, wash the courgettes, let them dry and remove the ends and damaged parts. You can now grate it and set it aside in a colander to drain.
- Then, in a bowl, mix the flour with the baking powder, sugar and salt and mix.
- In a bowl, beat the eggs, add the lemon juice and the milk, the oil, the lemon zest and mix with a spoon.
- Then add the grated zucchini and mix well.
- Lastly add the dry ingredients.. The idea is that there are no lumps; for this you have to do it in parts and with fluid movements.
- Finally, pour the whole mixture evenly into the mold and take it to the oven. Wait 40 minutes for it to cook. When it’s ready, let it cool before unmolding it to prevent it from breaking.
Zucchini and orange pie – a healthy option
Finally, we show you this orange cake. For this you can use orange zucchini, which are also a source of carotenes, a compound that It is a precursor to vitamin A and is beneficial for skin and eyesight.. Read the ingredients and the step by step below,
ingredients
- 1 cup of wholemeal flour.
- 1 cup of self-rising flour.
- 4 tablespoons of sweetener suitable for long cooking.
- 1 tablespoon of baking powder.
- 4 eggs.
- Juice and zest of 1 orange.
- 1/2 cup rolled oats.
- 1/2 grated raw zucchini.
- 3 tablespoons of sunflower oil.
- 2 tablespoons of low-fat cream cheese.
Preparation
- First, preheat the oven to 190 degrees.
- Wash the orange, grate the peel and squeeze the juice into a bowl.
- In a bowl, beat the eggs for 5 minutes so that they take on volume. Then add the oil and sweetener. Combine the ingredients and add the reserved juice and zest.
- Add the cream cheese and beat until fully incorporated.
- Add the grated courgettes and oats and add everything with a spoon.
- Separately, in a bowl mix the flours with the baking powder. Add them to the bowl with the help of a spatula. Beat as long as necessary so that there are no lumps.
- Pour the mixture into a mold lined with parchment paper, spread it evenly and bake.
After 1 hour check the cooking process. Note that oats and wholemeal flour make the cake rise less and therefore the crumb will be different. Plus, chances are you’ll feel full sooner due to the fiber content of these ingredients.
Try these sweet zucchini recipes
These 3 recipes are some of the many options that exist for making zucchini pie. If you’ve never tried it, it’s time you cheered upsince this ingredient practically does not change the flavor, it gives the palate a pleasant texture and exquisite texture.
The post 3 Ways to Make Zucchini Pie first appeared in research-school.