Best 2 Zucchini Pumpkin Cake Recipes
Zucchini pumpkin cake is a delightful sweet treat that combines the flavors of zucchini and pumpkin into a moist and flavorful cake. This cake is perfect for autumn gatherings, as it is a seasonal delight that showcases the best of the fall harvest. With its tender crumb and sweet, slightly spiced flavor, zucchini pumpkin cake is sure to please everyone at the table. Additionally, it is a great way to use up any leftover zucchini or pumpkin you may have on hand.
Check out the recipes below so you can choose the best recipe for yourself!
PUMPKIN ZUCCHINI BREAD/ CAKE
When a craving for zucchini bread collides with leftover pumpkin...
Provided by Dubby Jr
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h30m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 8x8-inch baking dishes.
- Sift flour, pumpkin pie spice, salt, baking soda, and baking powder together in a large bowl.
- Beat eggs, sugar, vegetable oil, pumpkin, and vanilla extract together in a second bowl until mixture is smooth and creamy. Stir wet ingredients into flour mixture until combined; gently fold in zucchini and walnuts. Divide batter into the prepared baking dishes.
- Bake in the preheated oven until cakes are lightly browned and a toothpick inserted into the center comes out clean, 40 to 60 minutes. Allow to cool on rack for 20 minutes before removing from pans to finish cooling.
Nutrition Facts : Calories 434.6 calories, Carbohydrate 65.1 g, Cholesterol 46.5 mg, Fat 17.2 g, Fiber 2.3 g, Protein 6.8 g, SaturatedFat 2.3 g, Sodium 360.9 mg, Sugar 38.9 g
ZUCCHINI PUMPKIN CAKE
Freeze your home grown shredded zucchini so when your pumpkin is ready in the fall in can make this delish cake.
Provided by Rita1652
Categories Dessert
Time 1h20m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 23
Steps:
- Grease and flour 2 9 inch cake pans or 10x13 pan and set aside.
- Preheat oven to 350 degrees.
- Beat eggs to blend, add oil, sugar and vanilla.
- Continue beating until thick and foamy.
- Stir in zucchini and pumpkin.
- Mix remaining ingredients in a separate bowl.
- Stir dry mixture gently into zucchini mixture just until blended.
- Bake for 45 minutes or until toothpick inserted in center comes out clean.
- Top with cream cheese frosting.
- CREAM CHEESE FROSTING:.
- Put Frosting ingredients in food processor and mix till creamy add sour cream to make it creamier if necessary.
- Press pine nuts into sides of cake.
- Eat Away!
Tips:
- Use fresh zucchini and pumpkin: Fresh zucchini and pumpkin have a higher moisture content, which will result in a moist and flavorful cake. If you're using canned pumpkin, be sure to drain it well before using.
- Grate the zucchini and pumpkin finely: This will help them blend into the cake batter more easily and evenly.
- Don't overmix the batter: Overmixing the batter can result in a tough, dense cake. Mix just until the ingredients are combined.
- Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
- Let the cake cool completely before frosting it: This will help the frosting set properly and prevent it from melting.
Conclusion:
Zucchini pumpkin cake is a delicious and versatile cake that can be enjoyed for breakfast, lunch, or dessert. It's a great way to use up leftover zucchini and pumpkin, and it's also a healthier alternative to traditional cakes. With its moist texture and flavorful spices, zucchini pumpkin cake is sure to be a hit with everyone who tries it.
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