Description
A moist, nutrient-dense spice cake made with roasted sweet potatoes, fresh zucchini, and warming ginger. This wholesome dessert is packed with fiber, vitamins, and bold flavor—perfect for breakfast, dessert, or any occasion.
Ingredients
Dry Ingredients:
2 cups (250g) all-purpose flour (or gluten-free 1:1 baking flour)
1½ tsp baking powder
1 tsp baking soda
1½ tsp ground ginger
1 tsp cinnamon
½ tsp nutmeg
¼ tsp cloves
½ tsp salt
Wet Ingredients:
1 cup (225g) mashed roasted sweet potato (about 1 medium)
1 cup (120g) grated zucchini, squeezed dry
½ cup (100g) brown sugar
⅓ cup (80ml) maple syrup or honey
2 large eggs, room temperature
½ cup (120ml) vegetable oil (or melted coconut oil)
1 tsp vanilla extract
1 tbsp freshly grated ginger (optional)
Optional Add-ins:
½ cup (60g) chopped walnuts or pecans
½ cup (80g) raisins or chopped dates
Zest of 1 orange
Optional Frosting:
8 oz cream cheese, softened
½ cup (115g) butter, softened
2 cups (240g) powdered sugar
1 tsp vanilla
Instructions
Prep Sweet Potato: Roast sweet potato at 400°F (200°C) for 45–60 min until tender. Cool, scoop, and mash.
Prep Zucchini: Grate and squeeze zucchini dry. Measure 1 packed cup.
Mix Dry Ingredients: In a bowl, whisk flour, baking powder, soda, spices, and salt.
Mix Wet Ingredients: In a large bowl, whisk eggs, brown sugar, syrup/honey, oil, and vanilla. Mix in sweet potato and zucchini.
Combine: Gently fold dry into wet. Stir in optional mix-ins.
Bake: Pour into greased or lined 9×13-inch pan. Bake at 350°F (175°C) for 35–45 min.
Cool & Frost (Optional): Let cool 15 min in pan, then on wire rack. Frost if desired.
Notes
Roasting sweet potatoes deepens sweetness and avoids excess moisture.
Don’t overmix the batter to avoid a dense texture.
Store covered at room temp 2 days, refrigerate 1 week, or freeze up to 3 months.
Bake into cupcakes (18 count) at 350°F for 20–25 minutes.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 14g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
Keywords: sweet potato cake, zucchini dessert, ginger cake, vegetable cake, healthy dessert, gluten-free