Zucchini Pumpkin Cake

80 mins (prep 20, cooking 60)
22 ingredients
1 servings
Freeze your home grown shredded zucchini so when your pumpkin is ready in the fall in can make this delish cake.

Categories:  seasonal , equipment , <-4-hours , eggs~dairy , time-to-make , winter , weeknight , cakes , oven , number-of-servings , vegetarian , squash , vegetable , dessert ,
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Serving Size (1621.63 g)
Servings 1
Amount per Serving
Calories 6127.08 Calories from Fat 1384.2
% Daily Value *
Total Fat 153.8g 236.61%
Saturated Fat 39.47g 197.33%
Trans Fat 1.94g %
Cholesterol 137.4mg 45.8%
Sodium 6480.2mg 270.01%
Total Carbohydrate 1179.85g 393.28%
Dietary Fiber 54.47 g 217.87%
Sugars 846.66 g %
Protein 87.67g 175.35%
Vitamin A 1606.54IU% Vitamin C 6.82mg%
Calcium 1087.94mg% Iron 27.86mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
salad oil, grated zucchini, canned pumpkin, fresh ground nutmeg, toasted pine nuts