-
-
My review
Zucchini Walnut Carrot Cake
2
MWOOLF
"This zucchini carrot cake is a tasty breakfast alternative."
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 232Original recipe yields 16 servings (1 9x13-inch cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Cream sugar and eggs together in a large bowl. Mix in applesauce and oil.
- 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.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 2Most helpful
Most positive
Least positive
Newest
4/29/2018
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.
8/22/2018
8.22.18 Zucchini is abundant right now, and I’m taking advantage of it. I had half a zucchini in the fridge, so I scaled this recipe down to 8 servings to use it up. Baked for 32 minutes @ 35...