Spiced Zucchini Sweet Potato Cake: A Delightful Treat
A moist and tender cake bursting with warm spices, this Spiced Zucchini Sweet Potato Cake is a delightful treat perfect for any occasion. It combines the subtle sweetness of sweet potato with the moisture of zucchini, all enhanced by a comforting blend of cinnamon, nutmeg, and ginger.
Equipment
- 9-inch cake pan
- medium bowl
- large bowl
- whisk
- wire rack
- toothpick
- clean towel
Ingredients
- 1 cup grated zucchini drained
- 1 cup mashed sweet potato cooked and cooled
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ½ cup vegetable oil
- ¾ cup packed brown sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and ginger.
- In a large bowl, beat vegetable oil and brown sugar until combined. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Gently fold the drained zucchini and cooled mashed sweet potato into the wet mixture until evenly distributed.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing by stopping when flour streaks remain.
- Pour batter into the prepared pan and smooth the top.
- Bake for 35-40 minutes, checking for doneness around the 30-minute mark.
- The cake is done when a toothpick inserted into the center comes out with moist crumbs and the edges pull slightly from the pan.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Grate and thoroughly drain zucchini to remove excess moisture. Ensure sweet potato is fully cooked and cooled before mixing. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage. Do not refrigerate unless frosted, as it can dry out the cake.