Zucchini Pumpkin Cake Recipes

PUMPKIN ZUCCHINI BREAD

Steps:

• In a bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9x5-in. loaf pans. Bake at 350° for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.

PUMPKIN ZUCCHINI BREAD/ CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour 2 8x8-inch baking dishes.
• Sift flour, pumpkin pie spice, salt, baking soda, and baking powder together in a large bowl.
• Beat eggs, sugar, vegetable oil, pumpkin, and vanilla extract together in a second bowl until mixture is smooth and creamy. Stir wet ingredients into flour mixture until combined; gently fold in zucchini and walnuts. Divide batter into the prepared baking dishes.
• Bake in the preheated oven until cakes are lightly browned and a toothpick inserted into the center comes out clean, 40 to 60 minutes. Allow to cool on rack for 20 minutes before removing from pans to finish cooling.

ZUCCHINI PUMPKIN CAKE

Steps:

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

PUMPKIN/ZUCCHINI/CARROT CAKE

Steps:

• Combine dry ingredients in separate bowl, add slowly to wet ingredients.
• Lightly grease/dust cake pans. Pour batter into pans.
• Bake at 375 degrees F for 40 minutes.

ZUCCHINI CARROT CAKE

Steps:

• In a large bowl beat eggs and sugar until frothy. Gradually beat in oil. Combine dry ingredients; add to batter. Beat 4 minutes. Stir in carrots, zucchini and nuts. Pour into three greased 9-in. round baking pans. Bake at 350° for about 35 minutes or until top springs back when lightly touched. Cool 5 minutes before removing from pans. Cool thoroughly on a wire rack. , For frosting, beat cream cheese and butter in a large bowl until smooth. Add sugar and vanilla. Continue beating until sugar is dissolved. Spread between the layers and over the top and sides of the cake. Garnish with whole or chopped nuts if desired.

PUMPKIN ZUCCHINI BREAD RECIPE

Steps:

• In a bowl, combine eggs and sugar.
• Add pumpkin, butter (or oil/applesauce) and vanilla.
• Combine dry ingredients; gradually add to pumpkin mixture and mix well.
• Stir in zucchini and nuts.
• Pour into two greased and floured 9-in. x 5-in. loaf pans.
• Bake at 350° for 45-55 minutes or until breads test done.
• Cool in pans 10 minutes.
• Remove to a wire rack. Yield: 2 loaves.