Irresistible 1 Bowl Spiced Zucchini Sweet Potato Cake Recipe

Introduction

This spiced zucchini sweet potato cake is a moist and flavorful treat that comes together easily in just one bowl. With warm spices and natural sweetness from vegetables, it’s perfect for a cozy dessert or snack.

Ingredients

• 1 cup grated zucchini (wrung out in a clean towel to remove excess moisture)
• 1 cup mashed sweet potato (fully cooked and cooled to room temperature)
• 1 ½ cups all-purpose flour (spooned and leveled)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon (freshly ground if possible)
• ½ teaspoon nutmeg
• ½ teaspoon ginger
• ½ cup vegetable oil (avocado oil or any neutral oil works)
• ¾ cup packed brown sugar (dark brown preferred)
• 2 large eggs at room temperature
• 1 teaspoon pure vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan with butter or baking spray with flour.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and ginger until well combined.
3. Step 3: In a larger bowl, beat the oil and brown sugar together until smooth. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. Step 4: Gently fold the grated zucchini and mashed sweet potato into the wet mixture with a rubber spatula until evenly distributed.
5. Step 5: Gradually add the dry ingredients to the wet, stirring just until no flour streaks remain. Avoid overmixing.
6. Step 6: Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, checking at 35 minutes with a toothpick for doneness.
7. Step 7: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Tips & Variations

• Be sure to squeeze out excess moisture from the zucchini to prevent a soggy cake.
• Roast your sweet potato the night before for more flavor instead of boiling it.
• Use dark brown sugar for deeper, richer flavor.
• You can add chopped nuts or raisins for extra texture if desired.

Storage

Store the cooled cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to one week or freeze for up to 3 months. Reheat slices gently in the microwave or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the sweet potato with pumpkin or carrot?

Yes, pumpkin or carrot puree can be used as a substitute, though it may slightly alter the texture and sweetness.

Why is it important to wring out the zucchini?

Removing excess moisture from zucchini prevents the cake from becoming too wet or soggy, helping it hold its structure and bake properly.

Irresistible 1 Bowl Spiced Zucchini Sweet Potato Cake Recipe

Print Recipe

★★★★★

4.8 from 68 reviews

This Irresistible 1 Bowl Spiced Zucchini Sweet Potato Cake is a moist, flavorful cake crafted with fresh grated zucchini and roasted sweet potato, enhanced by warm spices like cinnamon, nutmeg, and ginger. Perfectly balanced sweetness and tender crumb make it an ideal treat for any occasion, baked easily in one bowl for convenience.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: 50-55 minutes
• Yield: 8 servings (one 9-inch cake) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Produce

• 1 cup grated zucchini (well drained of excess moisture)
• 1 cup mashed sweet potato (fully cooked and cooled)

Baking Essentials

• 1 ½ cups all-purpose flour (spooned and leveled)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon (freshly ground preferred)
• ½ teaspoon nutmeg
• ½ teaspoon ginger

Wet Ingredients

• ½ cup vegetable oil (avocado oil preferred)
• ¾ cup packed dark brown sugar
• 2 large eggs (room temperature)
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan thoroughly with butter or a baking spray with flour to prevent sticking.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and ginger until well combined and free of clumps.
3. Mix Wet Ingredients: In a larger bowl, beat the vegetable oil and brown sugar together until smooth and well incorporated. Add eggs one at a time, beating well after each addition to ensure a smooth texture. Stir in the pure vanilla extract.
4. Fold in Zucchini and Sweet Potato: Gently fold the grated, well-drained zucchini and mashed sweet potato into the wet mixture using a rubber spatula with sweeping motions to maintain the batter’s light texture and achieve a uniform orangey color.
5. Add Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until no flour streaks remain. Avoid overmixing to keep the cake tender.
6. Bake the Cake: Pour the batter into the prepared cake pan and smooth the surface. Bake in the preheated oven for 35 to 40 minutes. Begin checking for doneness at 35 minutes by inserting a toothpick; it should come out with a few moist crumbs but no wet batter, and edges should slightly pull away from the pan.
7. Cool Properly: Allow the cake to cool in the pan for 10 minutes to help it set and prevent it from falling apart. Then transfer the cake to a wire rack to cool completely before serving.

Notes

• Make sure to wring out the zucchini thoroughly to remove extra water and prevent sogginess.
• Roasting the sweet potato beforehand enhances its flavor compared to boiling.
• Use real vanilla extract for the best aroma and depth of flavor.
• Avoid overmixing the batter once the dry ingredients are added to keep the cake tender.
• Use a dark brown sugar for richer flavor, but light brown sugar can be substituted if needed.
• Let the cake cool fully before slicing to maintain its texture and structure.

Keywords: Zucchini Cake, Sweet Potato Cake, Spiced Cake, Moist Cake, One Bowl Cake, Healthy Dessert, Autumn Dessert