Irresistible Zucchini & Pumpkin Bundt Cake Recipe for Fall

Baking a delightful zucchini and pumpkin bundt cake brings pure autumn magic right into your kitchen.

Seasonal ingredients dance together, creating a moist and aromatic treat that whispers comfort.

Fragrant spices weave through each tender crumb, promising warmth with every slice.

Subtle vegetable sweetness blends seamlessly, making this dessert a clever way to sneak extra nutrients into your day.

Soft texture and rich flavors make this cake perfect for afternoon tea or after-dinner indulgence.

Home bakers will love how simple yet impressive this recipe feels.

Dive into this delectable adventure and let your taste buds celebrate the season’s bounty.

Simple Zucchini & Pumpkin Bundt Cake Recipe

• Packed with zucchini and pumpkin, this bundt cake delivers hidden vegetables that add moisture, nutrients, and sneaky goodness without compromising taste.
• Requires minimal technical skills and basic kitchen tools, making it perfect for novice bakers who want a foolproof dessert that looks impressive.
• Combines warm spices like cinnamon, nutmeg, and ginger to create a cozy autumn-inspired treat that feels like a warm hug in cake form.
• Adaptable for potlucks, family gatherings, or casual weekend desserts, this cake impresses without demanding complicated preparation techniques.

What You Need for Zucchini & Pumpkin Bundt Cake

• Flour: A key component that provides structure to the bundt cake.
• Baking Powder, Baking Soda: Essential leavening agents that help the cake rise and become fluffy.
• Salt: Enhances the overall flavor of the cake.

• Zucchini: Adds moisture and subtle green color to the cake.
• Pumpkin Puree: Brings rich autumn flavor and creates a moist texture.

• Cinnamon, Nutmeg, Ginger: Warm spices that create a comforting and seasonal flavor profile.

• Eggs: Bind the ingredients and provide structure to the cake.
• Oil, Applesauce: Contribute to the cake's moisture and tenderness.
• Vanilla: Adds depth and enhances the overall flavor.

• Sugars: Provide sweetness and help with caramelization during baking.

How to Bake Zucchini & Pumpkin Bundt Cake

Step 1: Prepare The Oven And Pan

Get your oven ready by heating it to 350°F.

Grab your bundt pan and give it a generous coating of grease, then dust it lightly with flour to prevent sticking.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Ground cinnamon
• Ground nutmeg
• Ground ginger

Step 3: Combine Wet Ingredients

• Brown sugar
• Granulated sugar
• Vegetable oil
• Unsweetened applesauce
• Vanilla extract
• Eggs

Whisk until the mixture becomes smooth and well incorporated.

Step 4: Add Moisture Makers

Stir in fresh grated zucchini and creamy pumpkin puree until evenly distributed throughout the batter.

Step 5: Create The Perfect Batter

Gradually fold the dry ingredient mixture into the wet ingredients.

Stir gently until just combined.

Avoid overmixing to keep the cake tender.

Step 6: Fill The Bundt Pan

Pour the batter into the prepared pan, using a spatula to smooth the top and ensure even distribution.

Step 7: Bake To Perfection

Place the pan in the preheated oven and bake for 45-55 minutes.

The cake is done when a toothpick inserted into the center comes out clean.

Step 8: Cool And Serve

Let the cake rest in the pan for 15 minutes.

Carefully invert onto a wire rack and allow to cool completely before slicing and serving.

Tips for Perfect Zucchini & Pumpkin Bundt Cake

• Squeeze excess moisture from grated zucchini using a clean kitchen towel to ensure a perfectly textured cake.
• Add a pinch of ground cloves or cardamom to enhance the warm spice profile and create a more complex taste.
• Swap wheat flour with a 1: 1 gluten-free flour blend to make the cake suitable for those with gluten sensitivities.
• Replace half the sugar with unsweetened applesauce or mashed bananas for a lighter, less sweet version.

Storing and Reheating Zucchini & Pumpkin Bundt Cake

• Store cooled cake in an airtight container and keep in the refrigerator for up to 5 days. Wrap tightly with plastic wrap to prevent drying out.
• Slice the cake and place individual portions in freezer-safe bags or containers. Freeze for up to 3 months. Label with the date for easy tracking.
• Remove frozen cake from the freezer and let it sit at room temperature for 1-2 hours. Alternatively, warm in the microwave for 20-30 seconds on low power.
• Warm individual slices in the microwave for 10-15 seconds or in a preheated oven at 300F for 5-7 minutes to restore moisture and freshness.

Pairing Suggestions for Zucchini & Pumpkin Bundt Cake

• Pair with Spiced Chai Latte: The warm, aromatic spices in a chai tea perfectly complement the cinnamon, nutmeg, and ginger in the zucchini pumpkin bundt cake, creating a harmonious flavor experience.
• Serve with Maple Cream Cheese Frosting: Drizzle a light maple cream cheese glaze over the cake to enhance its autumn-inspired sweetness and add a luxurious creamy texture that balances the cake's moistness.
• Match with Caramel Pecan Crunch: Sprinkle toasted pecans and a light caramel drizzle on top of each slice to introduce a delightful crunch and rich, buttery undertone that elevates the cake's earthy vegetable base.
• Accompany with Vanilla Bean Ice Cream: Add a scoop of cold, smooth vanilla bean ice cream alongside the warm cake to create a delectable temperature and flavor contrast that highlights the cake's warm spices.

Variations to Try with Zucchini & Pumpkin Bundt Cake

• Gluten-Free Version: Replace wheat flour with a cup-for-cup gluten-free flour blend to make the cake suitable for those with gluten sensitivities.
• Vegan Alternative: Swap eggs with mashed banana or flax eggs, and use coconut oil instead of vegetable oil to create a plant-based friendly version.
• Low-Sugar Option: Reduce sugar content by using monk fruit sweetener or stevia, and incorporate additional warm spices like cardamom to enhance natural sweetness.
• Nut-Enriched Variation: Fold chopped walnuts or pecans into the batter for added crunch and nutritional boost, creating a more textured bundt cake experience.

FAQs

• Can I use fresh pumpkin instead of canned puree?

Yes, you can! Simply roast, puree, and strain fresh pumpkin to replace canned pumpkin in the recipe. Just ensure it’s well-drained to prevent excess moisture.

• Is it possible to make this cake gluten-free?

Absolutely! Swap the all-purpose flour with a gluten-free flour blend designed for baking. Look for blends that include xanthan gum for better texture.

• How do I prevent the zucchini from making the cake too wet?

Grate the zucchini and gently pat it dry with paper towels before adding to the batter. This helps remove excess moisture and prevents a soggy cake.

• Can I freeze this bundt cake?

Yes, you can freeze the cake whole or in slices. Wrap it tightly in plastic wrap and then aluminum foil. It will stay fresh for up to 3 months when properly stored.

Zucchini Pumpkin Bundt Cake Recipe

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4.9 from 40 reviews

• Total Time: 1 hour 5 minutes
• Yield: 8 1x

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Description

Rich zucchini pumpkin bundt cake brings autumn’s warmth to your dessert table with classic seasonal spices. Moist crumb and delicate flavor invite sweet moments of comfort perfect for sharing with friends and family.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 cup canned pumpkin puree
• 1 cup grated zucchini
• 3 large eggs
• 1/2 cup vegetable oil
• 1/2 cup unsweetened applesauce

Flour and Sweeteners:

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 3/4 cup brown sugar

Spices and Leavening Agents:

• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 teaspoon vanilla extract

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Instructions

1. Prepare the oven at 350F (175C) and meticulously coat a bundt pan with grease, then lightly dust with flour to prevent sticking.
2. In a medium mixing bowl, thoroughly combine all dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger using a whisk.
3. Create a smooth wet mixture in a large bowl by blending sugars, oil, applesauce, vanilla extract, and eggs until fully incorporated.
4. Introduce pumpkin puree and freshly grated zucchini into the wet mixture, stirring until evenly distributed.
5. Gently fold dry ingredients into the wet ingredients, mixing carefully to maintain a tender texture without overmixing.
6. Transfer the batter into the prepared bundt pan, using a spatula to create an even surface.
7. Place the pan in the preheated oven and bake for 45-55 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean.
8. Remove from oven and let the cake rest in the pan for 15 minutes to stabilize its structure.
9. Carefully invert the cake onto a wire rack, allowing it to cool completely before serving or decorating.

Notes

• Prevent Soggy Cake by thoroughly draining and patting dry the grated zucchini to remove excess moisture, ensuring a perfectly textured bundt cake.
• Boost Nutrition by keeping the zucchini skin on, which adds extra fiber and retains more vitamins during baking.
• Gluten-Free Adaptation works well by substituting regular flour with a 1:1 gluten-free baking blend, maintaining the cake’s tender crumb and delicious flavor profile.
• Make Ahead and Freeze the cooled cake wrapped tightly in plastic wrap for up to 3 months, perfect for quick dessert options or unexpected guests.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 250
• Sugar: 15 g
• Sodium: 150 mg
• Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 50 mg