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Spiced Zucchini Sweet Potato Cake

Spiced Zucchini Sweet Potato Cake - A Hidden Veggie Delight

Spiced Zucchini Sweet Potato Cake is a deliciously moist dessert packed with hidden vegetables, offering a healthy treat for everyone.
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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: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour substitute with almond and oat flour for gluten-free
  • 1 tbsp Baking Powder check for freshness
  • 1 tsp Baking Soda
  • 1 tbsp Cinnamon adjust for spice level
  • 1/2 tsp Nutmeg a little goes a long way
  • 1 tsp Ginger use ground ginger for a subtler effect
  • 1/2 cup Vegetable Oil swap for melted coconut oil if desired
  • 1 cup Brown Sugar can use coconut sugar in moderation
  • 3 large Eggs add one at a time for mixing
  • 1 tsp Vanilla Extract pure vanilla for best results
  • 1 cup Zucchini grate and squeeze out excess water
  • 1 cup Sweet Potato roast and cool before mashing

Equipment

  • 9-inch cake pan
  • Mixing bowls
  • Whisk
  • rubber spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and grease a 9-inch cake pan.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and ginger until well combined.
  3. In a large mixing bowl, combine the vegetable oil and brown sugar. Beat until smooth, then add eggs one at a time, mixing thoroughly. Stir in vanilla extract.
  4. Fold in the grated zucchini and cooled, mashed sweet potato into the wet mixture until evenly distributed.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Pour the batter into the prepared cake pan and smooth the top.
  7. Bake for 35-40 minutes, checking for doneness with a toothpick.
  8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 200mgPotassium: 220mgFiber: 3gSugar: 12gVitamin A: 2000IUVitamin C: 5mgCalcium: 30mgIron: 1mg

Notes

Ensure to grate zucchini finely and measure after squeezing excess moisture. Use room temperature ingredients for a better texture. Adjust spices to preference.

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