Description
This Easy Zucchini and Pumpkin Bundt Cake combines the moist richness of pumpkin with the subtle texture of zucchini, all enhanced by warm spices. Perfect for fall gatherings or as a cozy anytime treat, this bundt cake is simple to make and irresistibly delicious.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 cup canned pumpkin puree
- 1 cup grated zucchini (excess moisture removed)
- 3 large eggs
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a bundt pan and dust with flour.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, combine sugars, oil, applesauce, vanilla, and eggs. Mix until smooth.
- Stir in pumpkin puree and grated zucchini.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Pour the batter into the prepared bundt pan. Smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Notes
- Zucchini Prep: Squeeze grated zucchini in a clean towel to remove excess moisture.
- Optional Glaze: Drizzle with a glaze made from 1 cup powdered sugar, 2 tbsp milk, and 1/2 tsp vanilla.
- Storage: Store at room temperature in an airtight container for 3 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 240
- Sugar: 18g
- Fat: 10g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g