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–+ servings
Zucchini Sweet Potato Cake

Zucchini Sweet Potato Cake: A Cozy Veggie Dessert Delight

This Zucchini Sweet Potato Cake is a moist, gluten-free dessert that cleverly incorporates veggies into a cozy treat.
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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: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour or gluten-free blend
  • 1 tbsp Baking Powder
  • 1 tsp Baking Soda
  • 2 tsp Cinnamon can enhance with cardamom
  • 1 tsp Nutmeg use freshly grated for best taste
  • 1 tsp Ginger or ground ginger if fresh isn’t available
  • 2 cups Zucchini (drained) grated and excess liquid squeezed out
  • 1 cup Sweet Potato (mashed) roasted and cooled before mashing
  • 1 cup Brown Sugar coconut sugar as a lower glycemic alternative
  • 2 large Eggs add one at a time for texture
  • 1/2 cup Vegetable Oil melted coconut oil as a rich flavor substitute
  • 1 tsp Vanilla Extract opt for pure extract
Optional Toppings
  • 1 cup Powdered Sugar for dusting
  • 1 cup Vanilla Ice Cream for serving
  • 1 cup Whipped Cream for serving

Equipment

  • 9-inch 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 cake pan.
  2. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and ginger in a mixing bowl.
  3. In a large bowl, beat together the vegetable oil and brown sugar until smooth, then add eggs one at a time, followed by the vanilla extract.
  4. Gently fold in the grated zucchini and mashed sweet potato until evenly combined.
  5. Gradually mix the dry ingredients into the wet mixture until just combined.
  6. Pour and smooth the batter into the prepared cake pan.
  7. Bake for 35-40 minutes, checking for doneness with a toothpick.
  8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 1000IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

To prevent a soggy cake, squeeze excess moisture from the zucchini. Customize by adding nuts or substituting sweet potato for pumpkin.

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