Irresistibly Moist Spiced Zucchini Sweet Potato Cake Recipe

This Spiced Zucchini Sweet Potato Cake is a delightful mix of fluffy texture and hidden veggies, perfect for family gatherings.

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Prep Time 15

Cook Time 40

Cooling Time 10

Total Time 1 5

Servings: 10 slices

Course: Desserts

Cuisine: American

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

2 cups grated Zucchini squeeze out excess moisture
1 cup mashed Sweet Potato roasted preferred
2 cups All-Purpose Flour can substitute with gluten-free flour
1 cup Brown Sugar can substitute with coconut sugar
2 teaspoons Baking Powder
1 teaspoon Baking Soda
2 teaspoons Cinnamon
0.5 teaspoons Nutmeg
1 teaspoon Ground Ginger
3 large Eggs beaten
0.5 cups Oil measured accurately
2 teaspoons Vanilla Extract use pure vanilla

Optional Toppings

0.25 cups Powdered Sugar for dusting
1 cups Whipped Cream
1 scoops Ice Cream vanilla pairs well

Equipment

9-inch round cake pan
Mixing bowls
Whisk
Spatula

Method

Instructions

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and ginger.
In a larger bowl, beat together the oil and brown sugar until smooth. Gradually add the eggs and vanilla.
Fold in the grated zucchini and mashed sweet potato.
Mix the dry ingredients with the wet ingredients until just combined.
Pour the batter into the prepared cake pan and bake for 35-40 minutes.
Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 32gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 400IUVitamin C: 3mgCalcium: 20mgIron: 0.5mg

Notes

Ensure to squeeze out excess moisture from zucchini for the best texture. Roasted sweet potatoes enhance flavor.

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