Zucchini Pumpkin Cake

READY IN: 1hr 20mins
Recipe by Rita1652

Freeze your home grown shredded zucchini so when your pumpkin is ready in the fall in can make this delish cake.

Top Review by love4culinary

wow.. this cake is really good... I did everything as stated except I didnt use the pine nuts... dont really like nutty cakes.. :-) and I left 1/2 the cake without icing.. as I liked the flavor of it even w/out icing! I had to borrow a pan to make this lol... hope I dont forget to return it! :-X Thanks for the wonderful recipe.. this one has so many of my favorite ingredients in it! So many good recipes Rita! ;-) Keep em' comin!!

Ingredients Nutrition


  1. Grease and flour 2 9 inch cake pans or 10x13 pan and set aside.
  2. Preheat oven to 350 degrees.
  3. Beat eggs to blend, add oil, sugar and vanilla.
  4. Continue beating until thick and foamy.
  5. Stir in zucchini and pumpkin.
  6. Mix remaining ingredients in a separate bowl.
  7. Stir dry mixture gently into zucchini mixture just until blended.
  8. Bake for 45 minutes or until toothpick inserted in center comes out clean.
  9. Top with cream cheese frosting.
  11. Put Frosting ingredients in food processor and mix till creamy add sour cream to make it creamier if necessary.
  12. Press pine nuts into sides of cake.
  13. Eat Away!

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