Pumpkin Zucchini Snack Cake

Prep Time:

Cook Time:

Serves: 9

Ingredients

  • 2 cups all-purpose flour

  • ¼ teaspoon kosher salt

  • 1 teaspoon ground cinnamon

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • 2 large eggs

  • ¾ cup light brown sugar

  • 1 can (15 ounces) Green Valley Organic Pumpkin

  • 1 cup shredded zucchini

  • For the frosting:

  • 4 Tablespoons unsalted butter, room temperature

  • 1 cup powdered sugar, sifted

  • ½ teaspoon vanilla extract

  • 1 ½ teaspoons milk

Featuring...

Pumpkin

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Pumpkin

Steps

  1. Preheat oven to 350°F and coat a 9”x 13” baking dish with cooking spray. Set aside.

  2. In a medium bowl, combine flour, salt, cinnamon, baking powder and baking soda.

  3. In a large bowl, whisk together eggs, brown sugar, oil and pumpkin.

  4. Add dry ingredients to the wet mixture. Mix gently until batter forms. Fold in zucchini.

  5. Spread batter into the prepared dish and bake 35–40 minutes, or until a toothpick inserted just off center comes out clean. Allow cake to cool completely before icing.

  6. For the frosting: In a small bowl, beat together the softened butter, powdered sugar, vanilla, and milk. Spread icing evenly over cooled cake. Dust lightly with cinnamon, if desired.


Final Step

Tell people about this deliciously simple meal and help everyone eat healthy.

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