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Spiced Zucchini Sweet Potato Cake

Moist Spiced Zucchini Sweet Potato Cake That Will Wow You

A delightful spiced zucchini sweet potato cake that combines vegetables for a moist, guilt-free dessert, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Cakes
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup All-Purpose Flour Can substitute with gluten-free mix
  • 1 tsp Baking Powder Essential leavening agent
  • 1 tsp Baking Soda Ensures the cake rises properly
  • 1 tsp Cinnamon Infuses warm flavor
  • 1/2 tsp Nutmeg Adds depth and warmth
  • 1/2 tsp Ginger Enhances the spice aspect
  • 1 cup Brown Sugar Can be swapped with coconut sugar
  • 1/2 cup Vegetable Oil Contributes moisture and richness
  • 2 large Eggs Beat until pale for optimal results
  • 1 tsp Vanilla Extract Use high-quality to elevate taste
  • 1 cup Zucchini (packed and drained) Squeeze to remove excess moisture
  • 1 cup Sweet Potato (roasted and cooled) Roast for enhanced flavor

Equipment

  • 9-inch round cake pan
  • mixing bowls
  • whisk
  • rubber spatula
  • Toothpick

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it.
  2. In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and ginger until well combined.
  3. In a larger mixing bowl, combine the vegetable oil and brown sugar, blending until smooth. Gradually add the eggs, mixing well after each addition, then stir in the vanilla extract.
  4. Gently fold in the zucchini and cooled sweet potato using a rubber spatula.
  5. Gradually add the dry ingredient mixture to the wet ingredients, stirring just until no flour streaks remain.
  6. Pour the batter into the greased cake pan and smooth the top. Bake for 35-40 minutes until golden brown and a toothpick comes out with a few moist crumbs.
  7. Remove the cake from the oven, cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 12gVitamin A: 25IUVitamin C: 10mgCalcium: 5mgIron: 5mg

Notes

Properly drain the zucchini to prevent sogginess. Ensure roasted sweet potato is cool to maintain cake texture. Store leftovers in an airtight container for up to 3 days at room temperature.

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