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zucchini pumpkin cake


freeze your home grown shredded zucchini so when your pumpkin is ready in the fall in can make this delish cake.


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  1. Grease and flour 2 9 inch cake pans or 10x13 pan and set aside
  2. Preheat oven to 350 degrees
  3. Beat eggs to blend
  4. Add oil
  5. Sugar and vanilla
  6. Continue beating until thick and foamy
  7. Stir in zucchini and pumpkin
  8. Mix remaining ingredients in a separate bowl
  9. Stir dry mixture gently into zucchini mixture just until blended
  10. Bake for 45 minutes or until toothpick inserted in center comes out clean
  11. Top with cream cheese frosting
  12. Cream cheese frosting:
  13. Put frosting ingredients in food processor and mix till creamy add sour cream to make it creamier if necessary
  14. Press pine nuts into sides of cake
  15. Eat away !

Step 13

Total Time in Minute 80

Ingredients Count 22

cooking zucchini pumpkin cake

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Salad oil


Brown sugar



Canned pumpkin


Baking soda


Baking powder



Ground nutmeg

Pine nuts


Cream cheese

Almond extract


Vanilla extract

Powdered sugar

Sour cream

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