Zucchini Pumpkin Cake
Zucchini Pumpkin Cake is a delicious way to incorporate vegetables into a dessert. The combination of zucchini and pumpkin creates a moist and flavorful cake that is perfect for autumn.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Zucchini Pumpkin Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
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In a large bowl, combine the zucchini, pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract. Mix well.
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In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
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Gradually add the dry ingredients to the zucchini mixture, mixing until just combined.
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Pour the batter into the prepared cake pan and smooth the top.
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Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let the cake cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
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Once the cake is completely cool, dust with powdered sugar before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 300kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 38g13%
- Sugars 22g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.