Zucchini Pumpkin Cake
Indulge in the cozy, seasonal flavors of this moist and flavorful Zucchini Pumpkin Cake—a delightful fusion of fall spices and wholesome ingredients. This crowd-pleasing dessert brings together freshly grated zucchini and rich canned pumpkin to create a beautifully textured cake that's both hearty and tender. Infused with warm notes of cinnamon and nutmeg, and optionally accented with walnuts or raisins for added crunch and sweetness, this cake is a perfect balance of comfort and indulgence. With just 20 minutes of prep time, it’s an easy yet impressive treat, perfect for autumn gatherings, holiday celebrations, or a simple weeknight dessert. Serve it as is, or elevate it with a luscious cream cheese frosting or a light dusting of powdered sugar for an irresistible finish.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.5 cup Brown sugar (packed)
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 3 large Eggs
- 0.75 cup Vegetable oil
- 1 cup Canned pumpkin
- 1.5 cups Grated zucchini
- 2 teaspoons Vanilla extract
- 0.5 cup Chopped walnuts (optional)
- 0.5 cup Raisins (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch cake pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt.
In a separate bowl, beat the eggs until smooth. Add the vegetable oil, canned pumpkin, grated zucchini, and vanilla extract. Mix until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix the batter; it should still be slightly lumpy.
If desired, fold in the chopped walnuts and/or raisins for added texture and flavor.
Pour the batter evenly into the prepared cake pan, spreading it out with a spatula to ensure an even layer.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Once cool, slice and serve. Optionally, top with cream cheese frosting or a dusting of powdered sugar for added sweetness.
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 256 mg | 11% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 40.7 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 295 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
