Best 2 Zucchini Pumpkin Cake Recipes
Indulge in a culinary delight with our enticing Zucchini Pumpkin Cake recipes. These moist and flavorful cakes offer a unique blend of zucchini and pumpkin, resulting in a symphony of flavors and textures. Perfect for any occasion, these cakes are not only delicious but also packed with nutrients, making them a wholesome treat. Whether you prefer a classic cream cheese frosting, a decadent chocolate ganache, or a simple dusting of powdered sugar, our recipes provide options to satisfy every palate. So gather your ingredients, preheat your oven, and embark on a baking journey that will leave you and your loved ones craving more.
Here are our top 2 tried and tested recipes!
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:
- Choose the right zucchini and pumpkin: Use young, tender zucchini and firm, ripe pumpkin for the best texture and flavor.
- Grate the zucchini and pumpkin finely: This will help them blend into the batter more easily and evenly.
- Don't overmix the batter: Overmixing can result in a tough, dense cake. Mix just until the ingredients are combined.
- Bake the cake at the right temperature: The cake should be baked at 350°F (175°C) for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting: This will help the frosting set properly.
Conclusion:
Zucchini pumpkin cake is a delicious and moist cake that is perfect for fall. It is easy to make and can be customized to your liking. With its unique flavor and texture, this cake is sure to be a hit with your family and friends.
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