Zucchini Pumpkin Cake

Zucchini Pumpkin Cake recipe pinit

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.

Difficulty: Intermediate Prep Time 20 min Cook Time 40 min Rest Time 30 min Total Time 1 hr 30 mins
Servings: 8 Calories: 2400
Best Season: Fall

Ingredients

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a large bowl, combine the zucchini, pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract. Mix well.
  3. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the zucchini mixture, mixing until just combined.
  5. Pour the batter into the prepared cake pan and smooth the top.
  6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  7. Remove from the oven and let the cake cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
  8. 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.

Leave a Comment

Your email address will not be published. Required fields are marked *