Pumpkin Zucchini Snack Cake

Prep Time:

Cook Time:

Serves: 9


  • For the cake:

  • 1 cup unbleached all-purpose flour

  • ¼ teaspoon kosher salt

  • 1 teaspoon ground cinnamon

  • ⅛ teaspoon ground cloves

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • 2 large eggs, lightly beaten

  • ¾ cup light brown sugar

  • ⅓ cup vegetable oil

  • 1 cup organic Green Valley Pumpkin

  • 1 cup shredded zucchini

  • For the icing:

  • 3 tablespoons unsalted butter, room temperature

  • 1 cup powdered sugar, sifted

  • ½ teaspoon vanilla extract

  • 1 ½ teaspoons milk


  1. For the cake: Preheat oven to 350°F and spray an 8”x 8” pan with cooking spray.

  2. In a medium bowl, whisk together the flour, salt, cinnamon, cloves, baking powder and baking soda.

  3. In a large bowl with a rubber spatula combine the eggs, brown sugar, oil and pumpkin.

  4. Add the dry ingredients and shredded zucchini to the wet mixture, and fold gently until moistened and fully combined.

  5. Spread batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted just off center comes out clean.

  6. Allow cake to cool completely before icing.

  7. For the icing: With a rubber spatula, beat together the softened butter, powdered sugar, vanilla, milk and a pinch of salt.

  8. Spread icing evenly over the cooled cake. Dust lightly with cinnamon, if desired.

Final Step

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