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This seasonal dessert is an indulgent combination of zucchini and pumpkin, in the rich lusciousness of a yellow cake bundt, finished off with a decadent crumb topping.
What sets this bundt cake apart is the combination of these two vegetables that contribute to its incredibly moist and tender texture, making it a standout seasonal treat. Paired with a simple coffee or a dollop of homemade ice cream, this cake is an irresistible delight for any occasion. Best of all, bringing this cake together is a breeze, requiring only simple prep methods and the simplest of ingredients.
Below we’ll be providing you with an ingredient checklist to ensure you have everything you will need. We will also be providing you with some variations to get your creative juices flowing. Now, without further delay, let’s get to it.
Ingredient Checklist – Everything You’ll Need
For the Batter:
- Yellow Cake Mix (15.25 oz)
- Note: While I recommend yellow cake mix, feel free to use your cake mix of choice.
- Substitution: If desired, this recipe can of course be homemade. Follow any of the base bundt cake recipes I have here on Living the Gourmet, and then follow this recipe for the rest of the cake.
- Zucchini (2 small to medium size) - peeled and grated
- Tip: Use a box grater to shred the zucchini finely.
- Note: Removing excess moisture from the grated zucchini can prevent a soggy cake.
- Eggs (3)
- Tip: I recommend room temperature eggs for even mixing and a better rise.
- Organic Pumpkin Puree (1/2 cup)
- Note: Yes, I’m suggesting you use puree instead of pumpkin pie mix, as we don’t want the additional seasoning. We’re doing the seasoning ourselves for this recipe.
- Substitution: If you use pumpkin pie filling, I do recommend accounting for the level of seasoning, and adjust the recipe accordingly..
- Vanilla (2 tsp)
- Tip: Opt for pure vanilla extract for better flavor.
- Substitution: Vanilla beans, paste, and pods can all be used if preferred.
- Raisins (1/2 cup - chopped)
- Note: I suggest chopping the raisins to ensure even dispersal throughout the cake.
- Tip: Soaking raisins in warm water before chopping can make them easier to cut. Soaking them in rum or another liqueur can also add flavor.
- Canola Oil (1/4 cup)
- Substitution: Any flavor neutral cooking oil can be used as a stand in.
- Molasses (1 tbs)
- Note: Provides a rich, slightly smoky sweetness to the cake.
- Brandy (2 tbs)
- Tip: For depth of flavor, I find brandy works well here.
- Substitution: Feel free to experiment here, as this is purely a matter of preference.
- Milk (1/4 cup)
- Substitution: Non-dairy alternatives like almond milk or oat milk can be used, but I would strongly suggest extra creamy versions, such as extra creamy almond milk, or dense oat milk.
For the Crumb Topping:
- All-Purpose Flour (1/2 cup)
- Note: Accurate measuring is key for the crumb topping's texture.
- Sugar (1/2 cup)
- Tip: For a more delicate crumb, use superfine sugar.
- Unsalted Butter (4 tbs - softened)
- Tip: Use softened, though ‘not melted,’ butter for better crumb texture.
Kitchen Gadgets – Prepping to Bake
Nothing too fancy here. Only basic kitchen gadgets are needed.
- Mixing Bowls: At risk of stating the obvious, you will need a large bowl to mix the batter, and medium-sized bowls for preparing the crumb topping.
- Grater: Use a box grater or a food processor with a grating attachment to grate the zucchini.
- Bundt Pan: The cake is baked in a bundt pan, which should be greased and lightly floured before pouring in the batter.
- Oven: An oven preheated to 350 degrees Fahrenheit is necessary to bake the cake for 35-40 minutes.
- Electric Mixer: I do recommend using a stand mixer or electric mixer for prepping the batter.
- Measuring Cups and Spoons: Nothing fancy here. Precise measurements are a must for baking, and that means having an assortment of measuring cups and spoons.
- Baking Paper and Butter for Greasing: Line the bundt pan with parchment paper, and use butter or a non-stick spray to grease it lightly before adding the batter.
- Spatula or Mixing Spoon: To combine the ingredients and pour the batter into the prepared pan.
Again, this recipe doesn't require particularly specialized equipment, making this a great recipe for beginners.
Delicious Variations – Getting Creative
- Nuts and Spices Variation:
- Add Nuts: Mix in chopped walnuts, pecans, or almonds to add a delightful crunch to the cake.
- Spice It Up: Incorporate a blend of autumnal spices like nutmeg, ginger, or allspice for a more pronounced seasonal flavor.
- Candied: Candied nuts would be a delicious addition to this cake, whether baked into the batter, or used as a topping.
- Glaze or Frosting Options:
- Cream Cheese Frosting: Drizzle the cake with a cream cheese frosting if you want a richer topping.
- Cinnamon Glaze: A simple glaze made with powdered sugar, milk, and a dash of cinnamon would also be delicious.
- Fruit and Vegetable Additions:
- Mixed Fruit: Alongside zucchini, consider adding in baked apples or citrons.
- Carrot Inclusion: Blend zucchini and carrots for carrot-cake twist.
- Dietary Modifications:
- Vegan Option: Replace eggs with flax eggs or applesauce, and use a vegan cake mix to create a plant-based version.
- Gluten-Free Adaptation: Swap the yellow cake mix for a gluten-free version and ensure other ingredients are gluten-free as well.
- Even More Mix-ins:
- Chocolate Chips: Chocolate chips are always an option, and easy way to add in additional flavors and decadence.
- White Chocolate: Similarly, and this goes great if you’re adding in carrot, is white chocolate. Simply sprinkle a few handfuls into the batter.
- Dried Fruit: Besides raisins, experiment with other dried fruits like cranberries or apricots for a varied taste.
Easy Zucchini and Pumpkin Bundt Cake Recipe
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
Ingredients
For the Cake:
- 1 yellow cake mix
- 2 small - medium size zucchini - peeled and grated
- 3 eggs
- 1/2 cup organic pumpkin puree
- 2 tsp. vanilla
- 1/2 cup raisins - chopped
- 1/4 cup canola oil
- 1 tbs. molasses
- 2 tbs. brandy
- 1/4 cup milk
- 1 bundt cake pan - prepared with butter and a dusting of flour
For the Crumb Topping:
- 1/2 cup of AP flour
- 1/2 cup of sugar
- 4 tbs. of softened unsalted butter
Instructions
For the Crumb Topping:
- Place the flour in a medium sized bowl; add the softened (not melted) and the sugar and work with your hands until small crumbs are formed, not longer than that.
For the Cake:
- Grate the zucchini in a large bowl.
- Add the pumpkin puree, eggs, vanilla, raisins, canola oil, brandy, molasses and milk and stir until everything is incorporated.
- Add the box mix and stir until well incorporated.
- Preheat Oven 350 degrees F.
- Prepare the bundt pan; rubbing it down with butter and a dusting of flour.
- Add the cake batter.
- Top with the crumb mixture.
- Bake for 35 - 40 minutes or until the toothpick test comes out clean.
- Let cool a bit then gently loosen from the sides and turn out of the pan.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
And that’s our Zucchini and Pumpkin Bundt. If you enjoyed today’s post, be sure to like, share, and subscribe, it helps us more than you can know.
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Happy Cooking!
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Beth says
This sounds so good! I love the zucchini for the extra moisture, and I'm all about pumpkin, especially this time of year.
Sue-Tanya Mchorgh says
This post unveils an enticing seasonal dessert that skillfully blends the flavors of zucchini and pumpkin in a decadent yellow cake bundt. The promise of a rich, luscious texture, coupled with a tantalizing crumb topping, makes it a standout treat for the season. The mention of simplicity in preparation and the use of basic ingredients adds to the appeal, making it accessible for all bakers. The suggestion of serving with coffee or homemade ice cream elevates the indulgence factor, offering a versatile delight for various occasions. The inclusion of an ingredient checklist and creative variations enhances the practicality and inspiration for readers. A delightful read that sparks anticipation and encourages immediate culinary exploration. Let the baking adventure commence!
Hari says
The bundt cake is the perfect treat for this fall season. The fact that it contains pumpkin and zucchini make it extra delicious. Yummy indeed!
Jupiter Hadley says
Ohh that sounds like such a good recipe - and a great way to use up both zucchini and pumpkin! Thank you for sharing.
Lavanda Michelle says
The creative variations you suggested, especially the Nuts and Spices and Glaze or Frosting options, have already sparked my imagination for future baking sessions.
David J Myers says
Hi Catherine, I love Bundt cake and for me if a cake isn't moist, I'll opt for a slice of pie! This cake not only sounds nice and moist, but the photo is proof of it! I would have never thought of using zucchini in a Bundt cake and I certainly wouldn't have though of combining pumpkin and zucchini. Learn something new every day! Take Care, Big Daddy Dave
Karen says
I never had Zucchini and pumpkin cake...This looks sooooo delicious!!! I can't wait to try out your recipe, it is very easy to follow. Thank you so much.
Stephanie says
I would not have thought to pair zucchini and pumpkin together but it sounds like a lovely combination. Will have to make this cake for our holiday dessert table.
Yeah Lifestyle says
I find it really interesting to use vegetables in a cake. I have only ever made a cake with beetroot in before so I would love to try this!
Rhian Scammell says
What an interesting type of cake to make. I've never heard of a zucchini cake before, but I bet it makes you feel less guilty when having a big slice x
Sue-Tanya Mchorgh says
The combination of zucchini and pumpkin, topped with a decadent crumb, has my taste buds dancing. I appreciate how easy it is to bring this delightful treat together, making it perfect for any occasion. Looking forward to trying out your ingredient checklist and getting creative with some variations. Thanks for sharing this mouthwatering recipe!
Kira Kira says
This recipe looks delicious. I love anything to do with pumpkin so will definitely try it out tomorrow as we are having a baking day 🙂
Lavanda Michelle says
Now this looks absolutely delicious!!
Celebrate Woman Today says
I am loving the way this bundt cake came out. So moist and yummy. You intrigued me with this recipe, and I am attempting it my kitchen this weekend. Why wait?!
Khush says
It looks like a great recipe to try this holiday season. We love zucchini and pumpkin.