Pumpkin Zucchini Cake

This cake has become a bit of a fall tradition in my house. It’s the kind of dessert that feels cozy, smells like autumn, and somehow disappears from the table faster than anything else I bake this time of year. If you’re someone who waits all year for pumpkin season, this one’s going to hit the spot. And the best part? There’s zucchini in it too — which means it’s practically a vegetable, right?

The combination of warm fall spices, tender zucchini, and velvety pumpkin purée makes the base of this cake unbelievably soft and moist. But the cream cheese frosting? That’s what really brings it home. I always say it’s not fall until I’ve licked the frosting spoon clean at least once.

Why This Cake Deserves a Spot in Your Fall Baking Lineup

There are a lot of pumpkin desserts floating around this time of year, but what makes this one stand out is the texture. The zucchini adds moisture, the pumpkin brings that rich, earthy sweetness, and together they make each slice super tender — without ever being dense or soggy.

Plus, it’s a great way to use up that last zucchini from the garden that’s been hanging around on your counter. I’ve even brought this to family gatherings where people didn’t know it had zucchini in it, and they were none the wiser. They just asked for seconds.

A Little Story from My Kitchen

The first time I made this cake, it wasn’t for a blog post or even a special occasion — it was one of those chilly September weekends where I just wanted the house to smell like cinnamon and cloves. I had a can of pumpkin open from another recipe and a zucchini that needed using. So, I threw the two together, added some spice, and crossed my fingers.

Let me tell you… I barely let it cool before slathering on the cream cheese frosting and slicing off a piece. Then another. And another. That “I’ll just take a bite” turned into “where did the first slice go?” It was that good.

Tips for the Best Pumpkin Zucchini Cake

Here are a few things I’ve learned along the way to help you get the perfect cake every time:

• No need to squeeze the zucchini.
  That moisture is actually what helps keep the cake soft and tender. Just grate it and toss it right in.

• Bake ahead if you want.
  You can absolutely bake the cake layers a day in advance. Let them cool completely, wrap them well, and frost them the next day.

• Frosting tip:
  If you’re like me and prefer a more rustic look, you can use the cream cheese frosting just for the layers and top, leaving the sides bare. It gives the cake a simple, homemade vibe. But if you want a fully frosted cake, double the frosting recipe.

• Storage:
  Covered at room temp, the cake will stay fresh for 1–2 days. If you refrigerate it, it’ll keep for 3–4 days (but good luck making it last that long!).

How I Frost This Cake (Without the Fuss)

Layered cakes can sound intimidating, but this one’s actually pretty simple to put together.

• Once the cake is baked and cooled, slice each round in half horizontally to make four thin layers total.

• Place the first layer on your serving plate and spread about ¾ cup of frosting over it.

• Repeat the process, stacking and frosting until you reach the final layer.

• I usually finish with a thick layer of frosting on top and leave the sides bare. It’s rustic and beautiful, and I never miss the extra sugar.

Sometimes I’ll sprinkle the top with chopped toasted pecans or a dash of cinnamon if I’m feeling fancy.

Yield: 16

Pumpkin Zucchini Cake

Print

Moist, spiced, and layered with cream cheese frosting — this pumpkin zucchini cake is the best kind of cozy dessert.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

For the Cake:

• 4 large eggs
• 1 cup canola oil
• 1 cup granulated sugar
• ¾ cup brown sugar
• 2 tsp vanilla extract
• 2 cups zucchini, grated
• 1 cup canned pumpkin puree
• 3 cups all-purpose flour
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1½ tsp ground cinnamon
• 1 tsp ground ginger
• ¾ tsp freshly grated nutmeg

For the Frosting:

• 8 oz cream cheese, softened
• ¼ cup unsalted butter, melted
• 5 cups powdered sugar
• 2–4 tbsp milk, as needed for consistency

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease two 9-inch round cake pans and line the bottoms with parchment paper. Set aside.
2. In a large bowl, whisk together the eggs, oil, both sugars, and vanilla until smooth. Stir in the grated zucchini and pumpkin puree.
3. In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
4. Divide the batter evenly between the two prepared pans and smooth the tops. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. If needed, bake for an additional 5 minutes.
5. Remove cakes from the oven and allow to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
6. Make the Frosting: In a mixing bowl, beat the softened cream cheese and melted butter together until smooth and lump-free. Add powdered sugar gradually and beat until fluffy. Adjust the consistency by adding milk a tablespoon at a time — for a looser, pourable frosting, add up to 4 tablespoons.
7. Assemble the Cake: Once the cake layers are fully cool, slice each round in half horizontally for a total of 4 layers. Place one layer on your serving plate and spread about ¾ cup frosting on top. Repeat with the remaining layers, finishing with a thick layer of frosting on the top. For a rustic look, let the frosting drip naturally over the sides.

Notes

• If you want to frost the sides of the cake in addition to the layers and top, you’ll need to double the frosting ingredients.

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 537Total Fat 23gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 16gCholesterol 70mgSodium 412mgCarbohydrates 77gFiber 2gSugar 57gProtein 6g

Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Final Thoughts

This pumpkin zucchini cake is one of those bakes that feels like fall in every bite. It’s cozy, simple, and makes your kitchen smell amazing. Whether you’re sharing it with friends or sneaking slices late at night (guilty), it never disappoints.

So if you’re staring at a can of pumpkin and wondering what to make this weekend — this is it.

And if you do try it, let me know what you think. I’d love to hear if it becomes a new seasonal favorite in your house too.

Try other Zucchini recipes:

• Italian Zucchini Scarpaccia
• Parmesan Roasted Zucchini
• Garlic Parmesan Zucchini Noodles