Zucchini Pumpkin Cake Recipe

Name: Zucchini Pumpkin Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 4 eggs; 1 cup salad oil; 1 cup sugar; 1 cup brown sugar; 2 teaspoons vanilla; 2 cups grated zucchini; 1 cup canned pumpkin; 3 cups flour; 2 teaspoons baking soda; 1 teaspoon salt; 1 teaspoon baking powder; 1 1/2 teaspoons ginger; 1 1/2 teaspoons cinnamon; 3/4 teaspoon fresh ground nutmeg; 1 cup pine nuts; 1 cup raisins; Cream Cheese Frosting; 3 ounces cream cheese, room temperature; 1/2 teaspoon almond extract; 4 tablespoons butter; 1/4 teaspoon vanilla extract; 8 ounces powdered sugar; sour cream, if needed; For sides of cake; 1 -2 cup toasted pine nuts

Servings: persons

4 eggs
1 cup salad oil
1 cup sugar
1 cup brown sugar
2 teaspoons vanilla
2 cups grated zucchini
1 cup canned pumpkin
3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
1 1/2 teaspoons ginger
1 1/2 teaspoons cinnamon
3/4 teaspoon fresh ground nutmeg
1 cup pine nuts
1 cup raisins
Cream Cheese Frosting
3 ounces cream cheese, room temperature
1/2 teaspoon almond extract
4 tablespoons butter
1/4 teaspoon vanilla extract
8 ounces powdered sugar
sour cream, if needed
For sides of cake
1 -2 cup toasted pine nuts

1
Grease and flour 2 9 inch cake pans or 10x13 pan and set aside.
2
Preheat oven to 350 degrees.
3
Beat eggs to blend, add oil, sugar and vanilla.
4
Continue beating until thick and foamy.
5
Stir in zucchini and pumpkin.
6
Mix remaining ingredients in a separate bowl.
7
Stir dry mixture gently into zucchini mixture just until blended.
8
Bake for 45 minutes or until toothpick inserted in center comes out clean.
9
Top with cream cheese frosting.
10
CREAM CHEESE FROSTING:
11
Put Frosting ingredients in food processor and mix till creamy add sour cream to make it creamier if necessary.
12
Press pine nuts into sides of cake.
13
Eat Away!

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 4 eggs, 1 cup salad oil, 1 cup sugar, 1 cup brown sugar, and more.

Yes, Zucchini Pumpkin Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Pumpkin Cake

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