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Zucchini Walnut Carrot Cake

Rated as 5 out of 5 Stars

"This zucchini carrot cake is a tasty breakfast alternative."
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Ingredients

55 m servings 233 cals
Original recipe yields 16 servings (1 cake)

Directions

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  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: 233 calories; 15.3 g fat; 21.5 g carbohydrates; 4.7 g protein; 23 mg cholesterol; 292 mg sodium. Full nutrition

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Reviews

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We Really enjoyed this cake! It is SO moist and not too sweet. Watch your cooking time. I made mine in a glass casserole dish and 38 minutes was perfect.