Pumpkin Zucchini Cake

Photo Credit: A Dash Of Sanity

This pumpkin zucchini cake with cream cheese frosting looks as good as it tastes. With freshly grated zucchini and canned pumpkin, this cake is moist and delicious, and perfect for a snack or dessert recipe idea any day of the week. The cream cheese frosting with cream cheese, butter and milk are the perfect accompaniment to this healthy cake recipe the whole family will love. The easy zucchini recipe has ground cinnamon and nutmeg to fill your house with the irresistible aroma of fresh baking.

This healthy zucchini recipe calls for canned pumpkin, which seems healthy enough, but can vary depending on the brand that you buy. When it comes to the ingredients you use in your healthy cake recipe, it's always important to use whole foods whenever possible and products that are processed as little as possible. A good reference point to check in with is the EWG or Environmental Working Group site where they list more than 80,000 foods, and you can check their ratings. You can check the different varieties of canned pumpking to see which one rates the best. This site is also a good place to look at the cleaning products you use, to see just how safe they are for you and your family. This site empowers people to live healthier lives in a healthier environment. To check the foods scores, you will find information about the nutrition which considers multiple factors such as calories, saturated fat, sodium, trans fat, sugar, fiber, protein, and vegetable, fruit and nut content. You will also find ingredient information that focuses on key factors such as the presence of key contaminants, hormones, pesticides, and antibiotics, and the health implications of certain food additives. There is also a processing score which reflects the EWG's best estimate of the extent in which food has been processed.

The zucchini also called a courgette is a summer squash which can grow up to nearly a meter in length but is usually harvested at half that size or less. The zucchini is usually treated as a vegetable, usually cooked and presented as a savory dish. The zucchini is considered a fruit. The zucchini, like all squash, has its origins in the Americas. However, many of the squash varieties that known as zucchini were originally developed in Italy, many generations after their initial introduction from the Americas. The zucchini can be prepared using a variety of cooking techniques, to include steaming, boiling, grilling, stuffed and baked, barbecued, fried, or added to other recipes such as soufflés. The flowers of the zucchini can be eaten stuffed and are considered a delicacy when deep fried, like tempura.

Thank you to Sandra for sharing this easy zucchini recipe for zucchini pumpkin cake at the A Dash Of Sanity site. This is just one of the healthy zucchini recipes you will find on the site. Other recipes include healthy cake recipes, appetizers, breakfast ideas, desserts, drink recipes, holiday ideas, main dish, party, salad recipes, side dish, soups and so much more. **

Nutrition Facts for: Pumpkin Zucchini Cake From A Dash Of Sanity
Ingredients: Eggs, canola oil, sugar, brown sugar, vanilla, zucchini, canned pumpkin, flour, baking soda, salt, baking powder, ginger, cinnamon, nutmeg, powdered sugar, cream cheese, butter, milk.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 16 servings. * Per Serving:Calories 502, Calories from Fat 181, Total Fat 20.1g 31%, Saturated Fat 4.6g 23%, Cholesterol 57mg 19%, Sodium 371mg 15%, Potassium 172mg 5%, Carbohydrates 77.3g 26%, Dietary Fiber 1.4g 6%, Sugars 57.0g, Protein 5.4g, Vitamin A 53%m Vitamin C 5%, Calcium 5%, Iron 10%

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