Zucchini Walnut Carrot Cake

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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:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-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.

Preparation time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Servings: 16 – Yield: 1 9×13-inch cake

Nutrition:

Calories:232.4

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