When the garden’s still giving you fresh zucchini and the air is turning crisp with hints of fall, this Zucchini Pumpkin Cake is the perfect bridge between seasons.
Full of warm spices and topped with a delicious cream cheese frosting, this homemade easy dessert combines the flavors of summer and fall in every bite.
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Recipe At-A-Glance
Prep: 25 min | Bake: 40–45 min | Difficulty: Easy
What it is: A moist pumpkin–zucchini cake filled with warm spices and topped with rich cream cheese frosting for the ultimate cozy fall dessert.
Why you’ll love it: An effortless, one-bowl style treat that blends garden-fresh zucchini with pantry staples, giving you all the comforting fall flavors with minimal fuss.
How to make it: Mix the wet and dry ingredients separately, gently combine, pour into a pan, and bake until golden. Cool completely, then frost with cream cheese frosting.
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Table of Contents
- Recipe At-A-Glance
- Tried, Loved, and Rated 5 Stars!
- How to Grate Zucchini
- Recommended Kitchen Tools
- My Kitchen Tools Essentials
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Internal Temperature of a Cake
- Cream Cheese Frosting
- Insider Tips from My Kitchen to Yours
- Storage & Thawing Tips
- More Recipes You'll Love!
- LOVE this recipe? SAVE it for Later!
- 📖 Recipe Card
- Finally, a Meal Planner That Keeps Up With Your Life
- Recipe FAQ's
- Food Safety Tips:
- 💬 Comments
Tried, Loved, and Rated 5 Stars!
"Delicious cake everyone loved it. Would make it again!"
~ Sharon
⭐⭐⭐⭐⭐
How to Grate Zucchini
Measure after grating – Always grate first, then measure the amount needed for your recipe for the most accurate results.
Use a box grater or food processor – For most recipes, use the medium or large holes on a box grater. A food processor with a shredding blade works well for larger batches.
Check for excess moisture – Some recipes need the zucchini’s moisture, while others can turn soggy if it’s too wet. If your batter is sensitive to extra liquid, gently squeeze the grated zucchini with your hands or wrap it in a clean kitchen towel to remove excess water.
Looking for more desserts featuring pumpkin and zucchini? Try my Pumpkin Coffee Cake, and even my Chocolate Zucchini Cake. Yum!
Recommended Kitchen Tools
For a full list of kitchen tools used in this recipe, be sure to check the recipe card below. You can also browse my Favorite Kitchen Tools by clicking the photo below.
Check out my list...
My Kitchen Tools Essentials
Tools that will make your time easier and faster in the kitchen!
Main Ingredients Needed
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
Flour – Swap all-purpose flour with a 1:1 gluten-free baking blend for a gluten-free version.
Pumpkin Pie Spice – Replace with apple pie spice or try my homemade Pumpkin Pie Spice Blend.
Nuts – Use chopped pecans, almonds, or leave them out entirely.
Chocolate Chip Twist – Fold in 1 cup of chocolate chips for extra sweetness.
Cranberry or Raisin Boost – Add dried cranberries or raisins for a chewy bite.
Mini Loaves or Muffins – Bake in mini loaf pans or muffin tins for portion-controlled treats; adjust baking time accordingly.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let me know how it turned out in the comments below!
Step-by-Step Instructions
This section provides step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Combine the pumpkin puree, oil, eggs, sugars, and milk. Whisk together the flour, baking powder, baking soda, and spices. Add the dry to the wet mixture then fold in the grated zucchini.
Step 2: Stir until combined.
Internal Temperature of a Cake
For quick cakes like this Zucchini Pumpkin Cake, the internal temperature should reach 200–205°F (93–96°C) in the center when it’s fully cooked.
Using an instant-read thermometer is the most reliable way to check doneness, especially if the loaf looks baked on the outside but might still be wet in the middle.
Step 3: Generously butter a bundt pan then pour the batter in. You can also use non-stick baking spray.
Step 4: Bake at 350°F for 40-45 minutes or until a toothpick comes out clean.
Step 5: Allow the cake to cool completely before turning out onto a cake stand.
Cream Cheese Frosting
Step 6: Prepare the frosting by beating the cream cheese, butter, and vanilla together. Add the powdered sugar in ½ cup increments then add milk to get a pourable consistency.
Step 7: Pour the frosting on top of the bundt cake then use a spatula to evenly frost.
Step 8: Slice and serve!
Insider Tips from My Kitchen to Yours
✔️ DO – Drain or squeeze excess moisture from zucchini if it’s very watery so it doesn’t make the cake soggy.
❌ DON’T – Substitute pumpkin pie filling for pumpkin purée, as it contains added sugar and spices that will alter the recipe.
Storage & Thawing Tips
Refrigerate: Store the cooled cake in an airtight container or wrap tightly in plastic wrap. Keep in the refrigerator for up to 5 days.
Freezer: Wrap the cooled loaf (whole or sliced) tightly in plastic wrap, then in aluminum foil, or place in a freezer-safe bag. Freeze for up to 3 months.
Thaw and Reheat: Thaw overnight in the refrigerator or at room temperature for a few hours. To warm slices, microwave for 10–15 seconds or heat in a 300°F oven for 8–10 minutes.
More Recipes You'll Love!
Check out my other recipe for Bisquick Zucchini Bread. Or you might like this recipe for Pumpkin Pecan Bundt Cake.
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📖 Recipe Card
The Best Zucchini Pumpkin Cake with Cream Cheese Frosting
Video
Ingredients
- 2 ½ cups all purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup pumpkin puree
- 1 cup vegetable oil
- 3 eggs room temperature
- ¾ cup white granulated sugar
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- ¼ cup milk
- 1 cup finely grated zucchini
- 4 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 3-4 tablespoons milk
Method
- Preheat the oven to 350°F.
- Butter a Bundt pan generously and set aside.
- In a large mixing bowl, combine the pumpkin puree, vegetable oil, eggs, white sugar, brown sugar, and milk until smooth.
- In another large bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
- Add the dry mixture to the wet mixture and stir until no lumps remain.
- Fold the grated zucchini in until just combined.
- Pour the batter into your prepared Bundt cake pan and bake for 40-45 minutes, or until a cake tester comes out clean.
- Allow it to cool completely, then invert it onto a cake stand and release.
- In a mixing bowl, beat together the cream cheese, butter, and vanilla extract.
- Beat in the powdered sugar in ½ cup increments until smooth, scraping down the sides as needed.
- Add the milk a tablespoon at a time until you have a thickened, but pourable consistency.
- Pour the frosting around the top rim of the cake and use an offset spatula or spreader to evenly frost the surface to your desired look.
Nutrition
Notes
-
- If your zucchini has a lot of moisture, place it in a strainer to drain or wrap it in cheesecloth and gently squeeze out the liquid.
- To prevent grated zucchini from browning, toss it with a small amount of lemon juice.
- Apple pie spice can be used in place of pumpkin pie spice.
- Whole milk works best for this recipe, but 2% milk or half & half can be substituted. For a plant-based option, choose a creamy variety such as oat milk.
- To make this recipe ahead, wrap the unfrosted cake tightly and keep it at room temperature. Store the frosting separately in the refrigerator, covered. Before frosting, bring the frosting to room temperature or loosen it with ½ teaspoon of milk at a time.
- Store leftover frosted cake in the fridge for 3-4 days or wrap tightly and freeze for up to 2 months for best-tasting results.
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Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Yes, you can use frozen grated zucchini, but make sure to thaw it completely and drain off the excess liquid before adding it to the batter so the cake doesn’t turn out soggy.
No, pumpkin pie filling shouldn’t be used in place of pumpkin purée, as it already contains added sugar and spices that will change the flavor and texture of the cake.
Food Safety Tips:
- Baked goods are done when they reach their recommended internal temperature—usually between 190–210°F (88–99°C), depending on the type. Always check the recipe for exact guidance.
- Use separate utensils and surfaces for raw ingredients, especially eggs, to prevent cross-contamination.
- Wash your hands thoroughly after handling raw dough or eggs.
- Avoid leaving baked goods or raw dough at room temperature for extended periods.
- Never leave the oven unattended while baking.
- Choose oils with a high smoking point to minimize the release of harmful compounds.
- Ensure good ventilation when using a gas stove when using an oven or gas stove to maintain a safe cooking environment.
Sharon says
Delicious cake everyone loved it. Would make it again
Lois says
I'm so glad you enjoyed the recipe! Thank you so much for taking the time to come back and leave a comment and 5-star review!
Kerryanne says
Thank you for sharing your zucchini pumpkin cake recipe at Create, Bake, Grow & Gather this week, Lois. I’m delighted to be featuring it at this week’s party and pinning too!
Kathleen A Parlet says
I wanted to try this recipe very much but after I read that you have to have one whole cup of vegetable oil there's no way I will be making this cake that is totally unnecessary I am sure yuck
Lois says
I completely understand your concern! Many traditional cakes, especially ones with pumpkin or zucchini, call for oil to keep them moist and tender. The flavor of the oil doesn’t come through—it’s really just there for texture. That said, you can absolutely reduce the amount slightly or try substituting part of the oil with applesauce or Greek yogurt if you prefer. I hope you’ll give it a try, because it really is a delicious, soft cake that pairs perfectly with the cream cheese frosting. 😊
Cakeismylife says
Best cake ever, from a cakelover who bakes cakes every day. Best cake greetings from cakemartin.
Lois says
Thank you for the lovely comment and 5-star review!
Joanne says
Oh I am going to have to try this one; it sounds delicious.
Lois says
I hope you'll come back and let me know how the recipe turned out for you! Thank you!
Nina says
Will it make a difference if I leave out the zucchini?
Lois says
Hi Joanne! I haven’t tested this recipe without the zucchini, so I can’t say for sure how it would turn out. The zucchini helps add moisture, so leaving it out may change the texture of the cake. I hope you give the recipe a try as it’s written—it’s really good!