Pumpkin Zucchini Cake with Maple Cream Cheese Frosting
Author: 
Serves: 16
 
Ingredients
  • 2 Cups all-purpose flour (I used 1 ½ C all-purpose + ½ C wheat pastry flour)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon nutmeg
  • ¾ cup 1 % milk
  • 1½ teaspoons lemon juice
  • 3 large eggs
  • 1¼ cups pure pumpkin (one 15oz can)
  • ¾ cup granulated sugar (increase to 1 cup for a sweeter cake)
  • ½ cup packed brown sugar
  • ½ cup vegetable oil
  • 2 cup grated zucchini
  • 1 cup chopped walnuts or pecans nuts (optional)
  • Maple Cream Cheese Frosting:
  • 4 oz cream cheese
  • ⅓ Cup butter
  • 2 Tablespoon maple syrup
  • 2 Cup powdered sugar
Instructions
  1. Preheat oven to 350F.
  2. Combine milk and lemon juice in liquid measuring cup. Mixture will appear curdled.
  3. In another bowl combine flour, baking powder, baking soda, cinnamon and nutmeg and set aside.
  4. In mixer bowl, combine milk/lemon juice mixture with eggs, pumpkin, sugars and oil; stir in zucchini. Gradually add flour mixture and beat until well blended. Stir in nuts (optional).
  5. Pour into greased 13x9 pan and bake 40-45 min or until tests done.Cool completely.
  6. Prepare frosting by beating butter and cream cheese until well blended. Add maple syrup and powdered sugar, one cup at a time, and beat until smooth.
  7. Frost cake and enjoy!
Recipe by Passing The Relish at http://www.passingtherelish.com/2013/09/pumpkin-zucchini-cake/