Irresistible 1 Bowl Spiced Zucchini Sweet Potato Cake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
