ZUCCHINI CAKE GLUTEN FREE RECIPES

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EASY GLUTEN-FREE CARROT CAKE RECIPE | ALLRECIPES



Easy Gluten-Free Carrot Cake Recipe | Allrecipes image

I have had many people try this and couldn't believe how moist and delicious it was for gluten free.

Provided by SueAnne McInnis

Categories     Carrot Cake

Total Time 1 hours 25 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 1 9x13-inch baking pan

Number Of Ingredients 14

1 cup white sugar
1 cup vegetable oil
3 eggs
½ teaspoon vanilla extract
1 ⅓ cups gluten-free all-purpose baking flour (such as Cup4Cup™)
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon salt
2 cups grated carrots
½ (8 ounce) package cream cheese
¼ cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Beat white sugar and vegetable oil together in a bowl using an electric mixer until smooth and creamy; beat in eggs, 1 at a time, mixing well after each addition. Add 1/2 teaspoon vanilla extract and mix.
  • Combine baking flour, baking powder, baking soda, cinnamon, and salt in a separate bowl; mix into sugar-vegetable oil until batter is smooth. Fold carrots into the batter; pour into the prepared baking pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 35 minutes. Allow cake to cool completely, at least 30 minutes.
  • Beat cream cheese and butter together in a bowl using an electric mixer; beat in confectioners' sugar, a little at a time, until icing is smooth and creamy. Add 1 teaspoon vanilla extract and beat well. Spread icing onto cake.

Nutrition Facts : Calories 449.2 calories, CarbohydrateContent 50.2 g, CholesterolContent 66.9 mg, FatContent 27.2 g, FiberContent 2.2 g, ProteinContent 4 g, SaturatedFatContent 7.3 g, SodiumContent 400.5 mg, SugarContent 37.8 g

ZUCCHINI MEATLOAF RECIPE - BETTYCROCKER.COM



Zucchini Meatloaf Recipe - BettyCrocker.com image

Add nutrition in disguise—kids might eat that green veggie when it’s mixed in a tasty meatloaf.

Provided by Betty Crocker Kitchens

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 11

2 eggs, slightly beaten
2 cups shredded zucchini (1 large or 2 small)
1/3 cup Progresso™ plain bread crumbs
1/3 cup chopped onion
1 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
1 1/2 lb lean (at least 80%) ground beef
1 tablespoon packed brown sugar
2 tablespoons ketchup
1/2 teaspoon yellow mustard

Steps:

  • Heat oven to 350°F. In large bowl, mix all meatloaf ingredients until well blended. Press mixture into ungreased 9 1/2-inch deep-dish glass pie plate. Bake 35 minutes.
  • Meanwhile, in small bowl, mix all topping ingredients.
  • Remove meatloaf from oven; pour off drippings. Spread topping over loaf. Return to oven; bake 10 to 15 minutes longer or until thoroughly cooked in center and meat thermometer reads 160°F. Let stand 5 minutes before serving.

Nutrition Facts : Calories 200 , CarbohydrateContent 8 g, CholesterolContent 105 mg, FatContent 0 , FiberContent 0 g, ProteinContent 18 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 440 mg, SugarContent 4 g, TransFatContent 1/2 g

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ZUCCHINI MEATLOAF RECIPE - BETTYCROCKER.COM
Add nutrition in disguise—kids might eat that green veggie when it’s mixed in a tasty meatloaf.
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