Zucchini Pumpkin Cake

Vegetarian
Health score
13%
Zucchini Pumpkin Cake
80 min.
10
870kcal

Suggestions

Indulge in the delightful fusion of flavors with this Zucchini Pumpkin Cake, a vegetarian-friendly dessert that's perfect for any occasion. This delectable creation, boasting a moist and spiced zucchini and pumpkin base, is not only a crowd-pleaser but also a guilt-free treat, clocking in at around 870 calories per serving. Ready in just 80 minutes, this cake is ideal for those moments when you need a stunning dessert that doesn't demand hours in the kitchen.

Crafted for 10 servings, this cake is a celebration of autumn's bounty, with a hint of almond extract and a generous sprinkle of cinnamon and ginger that dance on your palate. The addition of toasted pine nuts and raisins adds a delightful crunch and sweetness, making this cake an unforgettable experience. Whether you're a seasoned baker or a curious novice, the Zucchini Pumpkin Cake is a must-try that promises to impress.

Dress up this cake by pressing toasted pine nuts onto its sides and topping it with a luxurious cream cheese frosting. The option to adjust the frosting's consistency with sour cream ensures a velvety finish that complements the cake's tender crumb. So, why not embrace the spirit of the season and whip up this Zucchini Pumpkin Cake? It's time to savor the flavors and share the joy.

Ingredients

  • 0.5 teaspoon almond extract 
  • teaspoon double-acting baking powder 
  • teaspoons baking soda 
  • cup brown sugar 
  • cup brown sugar 
  • tablespoons butter 
  • cup pumpkin puree canned
  • 1.5 teaspoons cinnamon 
  • ounces cream cheese room temperature
  •  eggs 
  • cups flour 
  • 1.5 teaspoons ginger 
  • 0.8 teaspoon nutmeg fresh
  • cup pinenuts 
  • cup pinenuts toasted
  • ounces powdered sugar 
  • cup raisins 
  • cup salad oil 
  • teaspoon salt 
  • 10 servings cream sour
  • cup sugar 
  • teaspoons vanilla 
  • 0.3 teaspoon vanilla extract 
  • cups zucchini grated

Equipment

  • food processor
  • bowl
  • frying pan
  • oven
  • toothpicks

Directions

  1. 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.
  2. Mix remaining ingredients in a separate bowl.Stir dry mixture gently into zucchini mixture just until blended.
  3. 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!

Nutrition Facts

Calories870kcal
Protein5.2%
Fat35.21%
Carbs59.59%

Properties

Glycemic Index
47.79
Glycemic Load
41.12
Inflammation Score
-10
Nutrition Score
24.498695891836%

Flavonoids

Quercetin
0.16mg

Nutrients percent of daily need

Calories:869.7kcal
43.48%
Fat:35.14g
54.06%
Saturated Fat:8.19g
51.21%
Carbohydrates:133.78g
44.59%
Net Carbohydrates:129.62g
47.14%
Sugar:88.31g
98.12%
Cholesterol:93.18mg
31.06%
Sodium:606.98mg
26.39%
Alcohol:0.38g
100%
Alcohol %:0.17%
100%
Protein:11.67g
23.34%
Manganese:2.85mg
142.45%
Vitamin A:4295.37IU
85.91%
Selenium:20.57µg
29.39%
Vitamin B1:0.44mg
29.23%
Phosphorus:290.24mg
29.02%
Vitamin E:4.06mg
27.04%
Copper:0.54mg
26.89%
Iron:4.78mg
26.57%
Vitamin B2:0.44mg
25.94%
Magnesium:99.45mg
24.86%
Folate:97.66µg
24.42%
Vitamin K:23.74µg
22.61%
Vitamin B3:3.86mg
19.29%
Zinc:2.49mg
16.63%
Fiber:4.15g
16.61%
Potassium:552.19mg
15.78%
Calcium:119.96mg
12%
Vitamin B6:0.18mg
9.13%
Vitamin B5:0.83mg
8.29%
Vitamin C:6.61mg
8.01%
Vitamin B12:0.21µg
3.5%
Vitamin D:0.35µg
2.35%
Source:Food.com
45 min.
1
875kcal
50 min.
24
142kcal
110 min.
8
154kcal
45 min.
4
287kcal
65 min.
10
395kcal