Zucchini, carrot, potato and pumpkin sponge cakes, fun and delicious recipe


Given that I have no children, no neighbors or relatives of child age, it is sometimes difficult for me to put myself in a position to decide what might be appropriate to encourage those little ones who are reluctant to eat certain vegetables. This recipe for zucchini, carrot, potato and pumpkin cakes are a good way to camouflage vegetables in a dessert, something that very few children will reject when they go completely unnoticed.

As the cakes separately from these four vegetables excite me especially, it occurred to me to mix them to see what would turn out and I am sure that I will repeat this cake on many other occasions. Also if we present them in a fun way, as in this case, imitating an ice cream lolly, I think that the little ones will not be able to resist. Of course, if you want to do without cocoa, you just have to add the same amount of flour to the recipe.


For 24 units
  • Pastry flour 300 g
  • Zucchini 65 g
  • Carrot 65 g
  • Potato 65 g
  • pumpkin 65 g
  • Pure cocoa powder 70 g
  • 1 teaspoon baking powder
  • Soft butter 120 g
  • Sugar 150 g
  • Egg L 3
  • Milk 120 ml
  • Salt
  • White chocolate for garnish

How to make zucchini, carrot, potato and pumpkin sponge cakes

Difficulty: Easy
  • Total time 30 m
  • Elaboration 15 m
  • Cooking 15 m

We preheat the oven to 180º with heat from top to bottom. We mix the butter with the sugar and beat until we get a smooth white cream. We add the eggs one by one while beating. We clean the vegetables. We will leave the zucchini with the skin, the potato, the carrot and the pumpkin we will peel.

We grate all the vegetables and mix them with the dough, stirring until they are integrated. In a separate bowl we combine the flour, cocoa, the impeller and the pinch of salt. We sift the previous mass while we mix and alternate with the milk. We must have a homogeneous mass.

We distribute the dough in a greased mold, if it is silicone it is not necessary, and bake for about 15 minutes for small molds, or for about 40 minutes if we use a large cake mold. We will monitor the cooking time depending on the size of the mold so that the cakes do not remain dry.

We remove from the oven, let it rest in the molds for five minutes, and we pass to a rack until cool. We can decorate with threads of white chocolate.

With what to accompany the zucchini, carrot, potato and pumpkin cakes

The zucchini, carrot, potato and pumpkin sponge cakes can be used for breakfast, a snack or a snack at any time. They are very tasty and I recommend taking them with a large glass of fresh milk. They keep very well if we wrap them in cling film or keep them in a tin, just like if it were a cupcake.

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