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This zucchini carrot cake is a tasty breakfast alternative.
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
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
Step 2
Cream sugar and eggs together in a large bowl. Mix in applesauce and oil.
Step 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.
Step 4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 232 | |
| % Daily Value * | |
| Total Fat15g | 19% |
| Saturated Fat2g | 8% |
| Cholesterol21mg | 7% |
| Sodium291mg | 13% |
| Total Carbohydrate22g | 8% |
| Dietary Fiber3g | 9% |
| Total Sugars8g | |
| Protein5g | |
| Vitamin C4mg | 20% |
| Calcium27mg | 2% |
| Iron2mg | 9% |
| Potassium170mg | 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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