夏日最应景 | 网红西葫芦水果蛋糕，你试过吗？（三款教程）

如今什么cooking show最有看点，当然属competitive chef们 用奇葩的食材做出即美味又惊艳的美食了，比如用M&M candy做出好吃的菜⋯ 你们想看什么Supermommy就做什么，并且把做法食材全部送给你们😘

今天做什么呢？今天就来分享用夏天最应景的菜Zucchini 西葫芦来做三款蛋糕，不要以为它们吃起来满口怪怪地蔬菜味儿，Nope!绝对吃不出来，而且它成了我家最最爱吃的夏日蛋糕🍰。Zucchini加入蛋糕给糕体加了moist,并且不用分蛋打发做出蛋糕一样轻盈好吃。什么?你说日式蛋糕，戚风，海绵，丝绒蛋糕?如果我告诉你，秒杀这些蛋糕，你信吗?

⭐️赶紧收藏本文，有空做起来，必须吃到嘴才能证实嘛！⭐️

❤️下面几个小问题可能你们会问到（木办法，以前做老师的我备课时总会想许多学生可能问的问题)

⭐️蛋糕难做吗?

答：只要你认识字，会按要求加食材就可以成功做成。

⭐️蛋糕要分蛋打吗?这部分最头疼🤣🤣

答：It’s your day today!此蛋糕无须分蛋做出蛋糕creamy 松软可口

⭐️有这么易做又超好吃营养，还高颜值的蛋糕存在？

答：当然！赶紧做起来去surprise你的她（他）吧！喂（他）

也得讲营养，要颜值哦！

开始分享了😋😋😋😋😋😋

先来几张我种的两种西葫芦，黄色和绿色，都可以用在下面食谱中

【三款西葫芦蛋糕】

❤️西葫芦水果蛋糕❤️

⭐️骗自己多吃蔬菜星人福利⭐️

如果你是不爱蔬菜星人又想健康，肿么办？来来来，来做个健康营养好吃的西葫芦蛋糕（Zucchini Cake)吧！

每年的七，八月家里后院西葫芦大丰收，炒着吃，做饼吃，但你想过用它们做蛋糕吗？用它们做蛋糕不仅吃不出西葫芦味道，反到特别好吃。想学吗？好吧！现在就来分享做法了（这个方子来自Pinterest 博主 I am baker

这款蛋糕非常moist,一点吃不出Zucchini,我做这个主要想让宝宝吃蔬菜。?❤️不过反到全家都爱吃！

⭐️食材⭐️

3 eggs, lightly beaten

1 cup vegetable oil

3 teaspoons vanilla extract

2 1/4 cups white sugar

2 cups finely shredded and drained zucchini

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon baking soda

1 pint fresh blueberries (you can reserve a few for garnish if so desired)

我所用的部分食材

我用了分格式pasta baker盘子，这样同时可以bake不同口味西葫芦蛋糕

❤️推荐Cuisnart 7 cups food processor

制作过程

❤️心提示

用竹签插入蛋糕拿出无batter stick on it,说明可以关烤箱，取出蛋糕了

⭐️做法⭐️

Preheat oven to 350 degrees F. Prepare two 8-inch round cake pans.

Grate a large zucchini (or two small zucchini) and place in a clean dish towel. Squeeze until most of the liquid comes out. You will want to have 2 total cups of shredded zucchini after it has been drained. Set aside.

In a large bowl and using a hand mixer, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini.

Slowly add in the flour, salt, baking powder, and baking soda. Gently fold in the blueberries. Divide batter evenly between prepared cake pans.

Bake 35-40 minutes in the preheated oven, or until a knife inserted in the center of a cake comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

完成，出炉，待凉切块

⭐️How to make frosting⭐️

【Lemon ButtercreamLemon Buttercream】

1 cup butter, room temperature

3 1/2 cups confectioners\' sugar

1 lemon, juice and zest of (about 2 tablespoons)

1 teaspoon vanilla extract

1/8 teaspoon salt

Combine butter, sugar and salt and beat till well combined.

Add lemon juice and vanilla and continue to beat for another 3 to 5 minute or until creamy.

Fold in zest (If you are piping this buttercream, I recommend leaving out the zest).

❤️爱心提示❤️（蛋糕怎么pairing)

1.你也可以直接吃蛋糕或加鲜奶，但我及力推荐这个带🍋味的butter frosting,因为真太好吃了！一点点酸甜的frosting 配creamy蛋糕，再来杯咖啡简直绝了。

2.也可以挖一勺冰淇淋在蛋糕上吃，或者把每片蛋糕上frost好lemon frosting入冰冻层冻几小时再吃，更好吃😋这是我家大儿最爱吃的方法

3.你可以任意搭配水果入蛋糕都很好吃

你也可以用它们做成圆型生日蛋糕也很特别哦

❤️无须打发，零技巧，健康美味及颜值并存【西葫芦咖啡蛋糕】

⭐️咖啡控福利⭐️

来给咖啡控分享个超级好吃“Zucchini coffee cake(bread).为什么也称bread,因为它们质地有点像muffin.

⭐️食材⭐️(食谱由本人改编Pinterest 方子变成咖啡味）

1 cup vegetable oil

3 teaspoons vanilla extract

2 1/4 cups white sugar

2 cups finely shredded and drained zucchini

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon baking soda

1 pint fresh blueberries (you can reserve a few for garnish if so desired)

2 bags of Starbucks instant coffee（见下图）

🍴做法🍴

Preheat oven to 350 degrees F. Prepare two 8-inch round cake pans.

Grate a large zucchini (or two small zucchini) and place in a clean dish towel. Squeeze until most of the liquid comes out. You will want to have 2 total cups of shredded zucchini after it has been drained. Set aside.

In a large bowl and using a hand mixer, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini.

Mix 2bags of Starbucks instant coffee into batter

Slowly add in the flour, salt, baking powder, and baking soda. Gently fold in the blueberries. Divide batter evenly between prepared cake pans.

Bake 35-40 minutes in the preheated oven, or until a knife inserted in the center of a cake comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

待蛋糕凉后，撒上糖粉，放上草莓，来杯咖啡，extra caffeine gives you extra energy to enjoy a whole day!😜丨

❤️健康＂全麦核桃西葫芦蛋糕＂好吃没负担❤️

⭐️健身狗福利⭐️

健康低卡吃一片170calories，6g糖也没有负罪感，反到很健康。

⭐️食材⭐️

• ¾ cup roughly chopped raw walnuts or pecans (optional)

• ⅓ cup melted coconut oil or extra-virgin olive oil*

• ½ cup honey or maple syrup

• 2 eggs

• ½ cup milk of choice or water

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon + more to swirl on top

• 2 teaspoons vanilla extract

• ½ teaspoon fine-grain sea salt

• ¼ teaspoon ground nutmeg

• 1 ½ cups grated zucchini (you’ll need 1 small-to-medium zucchini, about 7 ounces—if your grated zucchini is very wet, squeeze out the excess moisture over the sink before stirring it into the batter)

• 1 ¾ cups white whole wheat flour or regular whole wheat flour

⭐️做法⭐️

1.Preheat oven to 325°F. Line a small, rimmed baking sheet with parchment paper for easy cleanup, and grease a 9” x 5” loaf pan to prevent the bread from sticking.

2.Once the oven has finished preheating, pour the chopped nuts onto your prepared baking sheet. Bake until the nuts are fragrant and toasted, about 5 minutes, stirring halfway.

3.In a large mixing bowl, combine the coconut oil and honey. Beat them with a whisk until they are combined. Add the eggs and beat well. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 20 seconds in the microwave.)

4.Add the milk, baking soda, cinnamon, vanilla, salt and nutmeg, and whisk to blend. Switch to a big spoon and stir in the zucchini, then add the flour and stir just until combined. Some lumps are ok! Gently fold in the toasted nuts now.

5.Pour the batter into your greased loaf pan and sprinkle lightly with additional cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.

6.Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing it with a sharp, serrated knife.

7.This bread is moist, so it will keep for just 2 to 3 days at room temperature. Store it in the refrigerator for 5 to 7 days, or in the freezer for up to 3 months or so. I like to slice the bread before freezing and defrost individual slices, either by lightly toasting them or defrosting them in the microwave.

【结语】三款zuchhini蛋糕做法分享完了，小伙伴们赶紧做起来吧！Zuchhini蛋糕吃起来。先收藏起来，有空再做。记得一定要试着做哦，一定不会让你失望的，真超好吃。谢谢宝宝们点赞收藏，分享❤️

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