Zucchini Walnut Carrot Cake
Description
Cook up this tasty breakfast or snack cake filled with whole wheat flour, shredded carrot, shredded zucchini, and plenty of spices.
Ingredients
•
1 1/2 cups evaporated cane sugar
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2 cage-free eggs
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1/2 cup unsweetened applesauce
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1/2 cup canola oil
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1 cup whole wheat flour
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1 cup all-purpose flour
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2 teaspoons baking soda
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1 1/2 teaspoons ground cinnamon
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1 teaspoon ground nutmeg
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1 teaspoon kosher salt
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1 large carrot, peeled and shredded
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1 large zucchini, shredded
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1 1/2 cups chopped walnuts, divided
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.