ZUCCHINI WALNUT CARROT CAKE

Zucchini Walnut Carrot Cake image

This zucchini carrot cake is a tasty breakfast alternative.

Provided by MWOOLF

Categories Fruits and Vegetables Vegetables Squash

Time 1h

Yield 16

Number Of Ingredients 13

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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

Steps:

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 : Calories 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, Sodium 291.2 mg, Sugar 8.1 g