Description
Moist and flavorful cake made with zucchini, sweet potato, and warm baking spices.
Ingredients
Scale
- 1 cup grated zucchini, squeezed dry
- 1 cup mashed sweet potato
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup vegetable oil
- ¾ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
- Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and ginger together.
- Beat oil and brown sugar until combined.
- Add eggs one at a time, then stir in vanilla.
- Fold in zucchini and sweet potato.
- Add dry ingredients and mix until just combined.
- Pour batter into prepared pan.
- Bake for 35 to 40 minutes.
- Cool in pan for 10 minutes.
- Transfer to a wire rack and cool completely before serving.
Notes
- Squeeze excess moisture from zucchini before measuring.
- Cool sweet potato completely before mixing.
- Do not overmix the batter.
- Store at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 15
- Sodium: 180
- Fat: 10
- Saturated Fat: 1.5
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
- Cholesterol: 45