Try this Zucchini Date Cake recipe, or contribute your own.
Suggest a better descriptionIf dates are dry, soak to make them moist. Chop squash in processor. Add dates and orange zest. Blend well. Sift flour with baking powder, soda and salt. Blend dry ingredients. Beat egg. Add yogurt, sugar and vanilla. Add alternately dry mix and egg mix alternately to zucchini. Pour batter into lightly greased and floured bundt pan. Bake at 350 about 45 minutes, or til tests done. Cool on wire rack 10 minutes. Unmold onto serving platter. If using glaze, peirce top and sides with with toothpicks. Spoon glaze over cake, allowing to soak in until cake is moist but not wet. Cool completely. Drizzle icing over cake and sprinkle with almonds Icing: combine powdered sugar, cinnamon, orange juice and liqueur in bowl. Mix til smooth. Use immediately. Orange Glaze: Stir together til smooth. Note: Avoid using dry old dates. For slightly softer cake texture, add 2 Tbsp melted butter to batter before folding into squash. This will add 2 grams fat per serving. From: The Spectator....Aug 12/92 There is yellow squash hidden in this cake, but youd never guess it. Its delicate, faintly sweet flavor blends right in. You can use crook neck, straight neck or even yellow zucchini, but be sure to select young squach with soft, thin skins. (why not green zucchini?) This cake, with its accent of chopped dates, needs only a simple icing to dress it up To add extra moistness and a sweet citrus flavour, poke all over the warm cake and pour optional glaze over the cake til it soaks in. Adapted from a rich recipe with sour cream and pecans created by the late Bert Greene.
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Serving Size: 1 Serving (264g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 559 | ||
Calories from Fat: 52 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 213mg | 66 % | |
Sodium 417.5mg | 14 % | |
Potassium 304.5mg | 8 % | |
Total Carbohydrate 113.2g | 33 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 111.9g | ||
Protein 15.4g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 559
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