Description
A moist and flavorful cake combining shredded zucchini, carrot, and apple with warm spices and a tender crumb. Perfect for a wholesome dessert or snack.
Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup granulated sugar
1/2 cup packed light brown sugar
3 large eggs
1/2 cup vegetable oil
1 teaspoon pure vanilla extract
1 cup shredded zucchini (about 1 medium zucchini, squeezed dry)
1 cup shredded carrot (about 2 medium carrots)
1 cup peeled and shredded apple (about 1 medium apple, any sweet variety)
1/2 cup chopped walnuts (optional)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until well combined.
In a large bowl, beat the granulated sugar, light brown sugar, and eggs together until smooth and pale, about 2 minutes.
Add the vegetable oil and vanilla extract to the sugar and egg mixture and mix until fully incorporated.
Fold the dry ingredients into the wet ingredients gently, mixing until just combined. Do not overmix.
Fold in the shredded zucchini, shredded carrot, shredded apple, and chopped walnuts (if using) until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and spread it evenly.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes.
Transfer the cake to a wire rack to cool completely before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes