Zucchini Walnut Carrot Cake recipe

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Ingredients

1 ½ cups evaporated cane sugar
2 cage-free eggs
½ cup unsweetened applesauce
½ cup canola oil
1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon kosher salt
1 large carrot, peeled and shredded
1 large zucchini, shredded
1 ½ cups chopped walnuts, divided

Nutrition Info

232.4 calories
carbohydrate: 21.5 g
cholesterol: 20.5 mg
fat: 15.2 g
fiber: 2.5 g
protein: 4.6 g
saturatedFat: 1.5 g
servingSize: -
sodium: 291.2 mg
sugar: 8.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

  2. Cream sugar and eggs together in a large bowl. Mix in applesauce and oil.

  3. Whisk whole wheat flour, all-purpose flour, baking soda, cinnamon, nutmeg, and salt together in a bowl, add to egg mixture. Fold in carrot, zucchini, and 1 cup walnuts. Spread in the prepared pan. Sprinkle with remaining walnuts.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

Recipe Yield

1 9x13-inch cake

Recipe Note

This zucchini carrot cake is a tasty breakfast alternative.

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