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.
Ingredients
Scale
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
Instructions
- Prepare the oven at 350F (175C) and meticulously coat a bundt pan with grease, then lightly dust with flour to prevent sticking.
- In a medium mixing bowl, thoroughly combine all dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger using a whisk.
- Create a smooth wet mixture in a large bowl by blending sugars, oil, applesauce, vanilla extract, and eggs until fully incorporated.
- Introduce pumpkin puree and freshly grated zucchini into the wet mixture, stirring until evenly distributed.
- Gently fold dry ingredients into the wet ingredients, mixing carefully to maintain a tender texture without overmixing.
- Transfer the batter into the prepared bundt pan, using a spatula to create an even surface.
- 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.
- Remove from oven and let the cake rest in the pan for 15 minutes to stabilize its structure.
- 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