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.
Ingredients
- 1.5 cup Zucchini
- 1 cup Pumpkin puree
- 1.5 cup Sugar
- 0.5 cup Vegetable oil
- 2 unit Eggs
- 1 teaspoon Vanilla extract
- 2 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 0.5 teaspoon Nutmeg
- 0.25 teaspoon Salt
- 0.5 cup Powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, combine the zucchini, pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract. Mix well.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the zucchini mixture, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
- 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.