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Pumpkin Zucchini Cake

A moist and fluffy cake that perfectly combines pumpkin and zucchini, perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree Use canned or freshly made puree.
  • 1 cup grated zucchini Squeeze out excess moisture before measuring.
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil Can be substituted with melted coconut oil.
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour Can be substituted with whole wheat flour.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • Optional chopped nuts or chocolate chips Add for extra flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C) and grease a 9×5 inch loaf pan or line it with parchment paper.
  2. In a large mixing bowl, whisk together the pumpkin puree, grated zucchini, sugar, oil, eggs, and vanilla extract until smooth.
Mixing
  1. In another bowl, sift together the flour, baking powder, baking soda, spices, and salt.
  2. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  3. If desired, fold in chopped nuts or chocolate chips.
Baking
  1. Pour the batter into the prepared loaf pan and smooth out the top.
  2. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Cooling
  1. Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. The cake can be frozen for up to 3 months. Reheat in the microwave or oven for a fresh taste.