Zucchini Walnut Carrot Cake

5.0
(5)

This zucchini carrot cake is a tasty breakfast alternative.

2
2
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hrs
Servings:
16
Yield:
1 9x13-inch cake

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

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.

Nutrition Facts (per serving)

232 Calories
15g Fat
22g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 232
% Daily Value *
Total Fat 15g 19%
Saturated Fat 2g 8%
Cholesterol 21mg 7%
Sodium 291mg 13%
Total Carbohydrate 22g 8%
Dietary Fiber 3g 9%
Total Sugars 8g
Protein 5g
Vitamin C 4mg 20%
Calcium 27mg 2%
Iron 2mg 9%
Potassium 170mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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