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Zucchini Walnut Carrot Cake

Zucchini Walnut Carrot Cake

Cost $12.5, save $8

Source: Recommended by CookPal

  • 40 Min
  • 16 Servings
  • $12.5

INGREDIENTS

  • Sweeteners

    • 1 ½ cups evaporated cane sugar

  • Eggs & Dairy

    • 🥚 2 cage-free eggs

  • Oils

    • ½ cup unsweetened applesauce
    • ½ cup canola oil

  • Flours

    • 1 cup whole wheat flour
    • 1 cup all-purpose flour

  • Spices

    • 2 teaspoons baking soda
    • 1 ½ teaspoons ground cinnamon
    • 1 teaspoon ground nutmeg
    • 🧂 1 teaspoon kosher salt

  • Vegetables

    • 🥕 1 large carrot, peeled and shredded
    • 1 large zucchini, shredded

  • Nuts

    • 1 ½ cups chopped walnuts, divided

STEPS

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.

NUTRIENTS

Per 1 serving

🔥

232

Calories

  • 5
    Protein
  • 22
    Carbs
  • 15
    Fats

💡 Use fresh carrots and zucchini for the best texture.You can substitute walnuts with pecans for a different flavor.For a healthier option, replace canola oil with avocado oil.Make it ahead and store in the fridge for up to a week.