RECIPE SUBMITTED BY Sandy Hilbert Spence
PUMPKIN ZUCCHINI CAKE
1 cup oil
3 eggs
2 cups sugar
2 cups grated zucchini (small zucchini works best)
2 teaspoons vanilla
1 cup pumpkin
3 1/2 cups self rising flour
3-4 tsp cinnamon
nutmeg
pumpkin pie spice
nutmeg
chopped pecans (optional)
Combine oil, eggs, sugar, zucchini, vanilla, and pumpkin. Blend well. Don’t beat. Stir in flour, cinnamon, nutmeg, pumpkin pie spice, and nuts. Put spices in to taste. I don’t measure but just add until it tastes just right. If you need to add a little more flour to get it to cake batter consistency, then do so. I don’t measure, and I know that’s a bad thing when trying to give you a recipe, but this Is a delicious cake. Pour into 2 loaf pans or I put it in a 9 x 12 cake pan.
Bake at 325 for 1 hour or until toothpick comes out clean.
COMMENT and PHOTOS BELOW FROM SERENA
Guy’s I made Sandy’s Recipe and it was great!!! My house smells WONDERFUL… thanks to Sandy Hilbert Spence… I took her recipe she posted yesterday she posted on my site for Pumpkin Zucchini Cake and I made it with only a few of my own touches..I omitted the pumpkin pie spice and opted to use cloves instead along with the cinnamon and nutmeg that the recipe called for… and I added raisins, and some homemade cream cheese icing. Course I couldn’t wait for the cake to cool so I had to put me some cream cheese icing on my fresh out of the oven slice … topped it off with some pecans and I am a happy girl!!!!! Also I only baked mine for 5o minutes but my oven is hotter than most
PUMPKIN ZUCCHINI CAKE
1 cup oil
3 eggs
2 cups sugar
2 cups grated zucchini (small zucchini works best)
2 teaspoons vanilla
1 cup pumpkin
3 1/2 cups self rising flour
3-4 tsp cinnamon
nutmeg
pumpkin pie spice
nutmeg
chopped pecans (optional)
1 cup oil
3 eggs
2 cups sugar
2 cups grated zucchini (small zucchini works best)
2 teaspoons vanilla
1 cup pumpkin
3 1/2 cups self rising flour
3-4 tsp cinnamon
nutmeg
pumpkin pie spice
nutmeg
chopped pecans (optional)
Combine oil, eggs, sugar, zucchini, vanilla, and pumpkin. Blend well. Don’t beat. Stir in flour, cinnamon, nutmeg, pumpkin pie spice, and nuts. Put spices in to taste. I don’t measure but just add until it tastes just right. If you need to add a little more flour to get it to cake batter consistency, then do so. I don’t measure, and I know that’s a bad thing when trying to give you a recipe, but this Is a delicious cake. Pour into 2 loaf pans or I put it in a 9 x 12 cake pan.
Bake at 325 for 1 hour or until toothpick comes out clean.
COMMENT and PHOTOS BELOW FROM SERENA
Guy’s I made Sandy’s Recipe and it was great!!! My house smells WONDERFUL… thanks to Sandy Hilbert Spence… I took her recipe she posted yesterday she posted on my site for Pumpkin Zucchini Cake and I made it with only a few of my own touches..I omitted the pumpkin pie spice and opted to use cloves instead along with the cinnamon and nutmeg that the recipe called for… and I added raisins, and some homemade cream cheese icing. Course I couldn’t wait for the cake to cool so I had to put me some cream cheese icing on my fresh out of the oven slice … topped it off with some pecans and I am a happy girl!!!!! Also I only baked mine for 5o minutes but my oven is hotter than most
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