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Spiced Zucchini Sweet Potato Cake

Moist Spiced Zucchini Sweet Potato Cake for Cozy Days

Indulge in this Spiced Zucchini Sweet Potato Cake, a moist and healthy dessert that's perfect for chilly days.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour substitute with gluten-free flour
  • 1 tbsp Baking Powder ensure freshness
  • 1 tsp Baking Soda check for clumping
  • 1 tbsp Cinnamon can use cardamom for a twist
  • 0.5 tsp Nutmeg freshly grated enhances flavor
  • 1 tsp Ginger ground or fresh
  • 0.75 cups Vegetable Oil can substitute with coconut oil
  • 1 cups Brown Sugar coconut sugar can be used
  • 2 large Eggs room temperature
  • 1 tsp Vanilla Extract pure vanilla preferred
  • 1 cup Zucchini grated and excess liquid removed
  • 1 cup Sweet Potato roast a day prior for flavor
Optional Toppings
  • Powdered Sugar for dusting
  • Whipped Cream for serving
  • Vanilla Ice Cream pairs well with warm cake

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and ginger.
  3. In a large bowl, beat together vegetable oil and brown sugar until fluffy, then add eggs and vanilla.
  4. Gently fold in grated zucchini and sweet potato until evenly mixed.
  5. Gradually add dry ingredients to the wet mixture, folding until just combined.
  6. Pour batter into prepared cake pan and bake for 35-40 minutes, checking for doneness.
  7. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 10gSaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 300mgFiber: 2gSugar: 15gVitamin A: 1200IUVitamin C: 4mgCalcium: 30mgIron: 1mg

Notes

Squeeze the grated zucchini to remove excess moisture before adding it to the batter. Store any leftovers in an airtight container at room temperature for up to 3 days.

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