Do I Need to Squeeze the Zucchini Before Adding It?

No. You do not need to squeeze or wring out the grated zucchini for this Pumpkin Zucchini Cake. Its natural liquid contributes moisture and helps create the soft texture that makes this recipe so appealing. Grate the zucchini and add it directly to the batter unless it is exceptionally watery. Removing too much moisture may result in a less tender cake.

Can I Make Pumpkin Zucchini Cake Ahead of Time?

Yes. You can bake the Pumpkin Zucchini Cake layers one day ahead. Let them cool completely, then cover them well to prevent them from drying out. The following day, prepare the cream cheese frosting, slice the rounds into layers, and assemble the cake. Making the cake ahead is especially convenient for Thanksgiving, fall parties, and other occasions when you have several dishes to prepare.

How Should I Store Leftover Pumpkin Zucchini Cake?

Keep leftover Pumpkin Zucchini Cake covered to preserve its moisture and prevent it from absorbing odors. While the original recipe indicates the covered cake can remain at room temperature for one to two days, refrigeration is a more cautious option for a cake topped with cream cheese frosting. Refrigerated cake can be kept for approximately three to four days. For a softer texture, let a refrigerated slice sit at room temperature briefly before serving.

Easy Pumpkin Zucchini Cake with Cream Cheese Frosting

Name: Pumpkin Zucchini Cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
Ingredients: 4 large eggs; 1 cup canola oil; 1 cup granulated sugar; 3/4 cup brown sugar; 2 teaspoons vanilla extract; 2 cups grated zucchini; 1 cup canned pumpkin puree; 3 cups all-purpose flour; 2 teaspoons baking soda; 1 teaspoon salt; 1 teaspoon baking powder; 1 teaspoon ground ginger; 1 1/2 teaspoons ground cinnamon; 3/4 teaspoon freshly ground nutmeg; 5 cups powdered sugar; 8 ounces cream cheese, softened; 1/4 cup butter, melted; Up to 4 tablespoons milk, optional

Description

Pumpkin Zucchini Cake is a moist, fluffy fall dessert made with pumpkin puree, freshly grated zucchini, warm cinnamon, ginger, and nutmeg, then layered with rich cream cheese frosting.

Ingredients

Scale

4 large eggs
1 cup canola oil
1 cup granulated sugar
3/4 cup brown sugar
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon
3/4 teaspoon freshly ground nutmeg
5 cups powdered sugar
8 ounces cream cheese, softened
1/4 cup butter, melted
Up to 4 tablespoons milk, optional

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Instructions

Preheat the oven to 350°F and prepare two 9-inch round cake pans by coating them with cooking spray and lining the bottoms with parchment paper.
Combine the eggs, canola oil, granulated sugar, brown sugar, vanilla, grated zucchini, pumpkin puree, flour, baking soda, salt, baking powder, ginger, cinnamon, and nutmeg in the order listed.
Beat the batter on medium-high speed until evenly combined and smooth.
Divide the batter evenly between the prepared cake pans.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. If the cakes are not fully baked, continue cooking for about 5 additional minutes and check again.
Remove the cakes from the oven and allow them to cool completely on a baking rack.
To make the cream cheese frosting, beat the softened cream cheese and melted butter together until completely smooth and free of lumps.
Add the powdered sugar and beat on medium-high speed until creamy.
Add milk 1 tablespoon at a time until the frosting reaches your desired consistency. Use up to 4 tablespoons for a softer, more pourable frosting.
Carefully cut each cooled round cake horizontally in half to create four cake layers.
Place the first cake layer on a serving plate and spread about 3/4 cup frosting over the top.
Add the next cake layer and repeat with the remaining layers and frosting.
Spread the remaining frosting over the top of the Pumpkin Zucchini Cake, allowing some to naturally run down the sides if desired. Slice and serve.

Notes

Do not squeeze or drain the grated zucchini because its natural moisture helps keep the cake tender.
Use plain canned pumpkin puree rather than pumpkin pie filling.
Allow the cake layers to cool completely before frosting so the cream cheese frosting does not melt.
The standard frosting quantity is intended mainly for the layers and top. Double the frosting recipe if you want to completely cover the sides.
The cake layers can be baked one day ahead and frosted the following day.
Keep the finished cake covered. It can be stored for 1 to 2 days at room temperature or refrigerated for about 3 to 4 days.
For food safety, refrigeration is recommended for longer storage because the cake contains cream cheese frosting.
Total time does not include cooling time.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 720 kcal
Sugar: 76 g
Sodium: 520 mg
Fat: 30 g
Saturated Fat: 8 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 108 g
Fiber: 2 g
Protein: 7 g
Cholesterol: 95 mg