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–+ servings
Zucchini Sweet Potato Cake

Delicious Zucchini Sweet Potato Cake That's Moist and Irresistible

A moist and irresistible Zucchini Sweet Potato Cake that combines hidden veggies and warm spices for a guilt-free dessert.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 2 cups All-Purpose Flour Substitute with an equal mix of almond and oat flour for a gluten-free option.
  • 2 teaspoons Baking Powder Make sure it’s fresh for the best rise.
  • 1 te teaspoon Baking Soda Works with acidic ingredients for effective leavening.
  • 2 teaspoons Cinnamon Adjust based on your spice preference.
  • 1 teaspoon Nutmeg Enhances the cake’s overall sweetness.
  • 1 teaspoon Ginger You can reduce or omit for a milder taste.
  • 1 cup Brown Sugar Can swap with coconut sugar for a lighter dessert.
  • 1/2 cup Vegetable Oil Do not replace with butter to maintain texture.
  • 2 large Eggs Act as a binder, helping with the cake’s rise.
  • 2 teaspoons Vanilla Extract Opt for pure vanilla for the richest taste.
For the Vegetables
  • 1 cup Zucchini Grate and squeeze out excess moisture before adding.
  • 1 cup Sweet Potato Roast and cool it before mashing for better flavor.

Equipment

  • 9-inch round cake pan
  • mixing bowls
  • whisk
  • Rubber spatula
  • Oven

Method
 

Step-by-Step Instructions for Zucchini Sweet Potato Cake
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with vegetable oil or non-stick spray.
  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 bowl, beat the vegetable oil and brown sugar together until smooth and creamy, then add the eggs one at a time, mixing thoroughly. Stir in the vanilla extract.
  4. Fold in the grated zucchini and mashed sweet potato using a rubber spatula until just blended.
  5. Gradually sift the dry ingredients into the wet mixture, gently folding them together until just combined.
  6. Pour the batter into the prepared cake pan and bake for 35-40 minutes, checking for doneness with a toothpick.
  7. Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 200mgPotassium: 180mgFiber: 2gSugar: 12gVitamin A: 1500IUVitamin C: 10mgCalcium: 30mgIron: 1mg

Notes

Make sure to squeeze out excess moisture from the zucchini to prevent a soggy cake. Store in an airtight container at room temperature for up to 3 days.

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