This zucchini carrot cake is a tasty breakfast alternative.
Ingredients
- ½ cups evaporated cane sugar: 1 piece
- cage-free eggs: 2 piece
- unsweetened applesauce: 0.5 cup
- canola oil: 0.5 cup
- whole wheat flour: 1 cup
- all-purpose flour: 1 cup
- baking soda: 2 tsp
- ½ teaspoons ground cinnamon: 1 piece
- ground nutmeg: 1 tsp
- kosher salt: 1 tsp
- carrot: 1 piece (shredded)
- zucchini: 1 piece (shredded)
- ½ cups chopped walnuts: 1 piece (divided)
Metric Conversion
Stages of cooking
-
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.
