Zucchini Walnut Carrot Cake

This zucchini carrot cake is a tasty breakfast alternative.

The ingredient of Zucchini Walnut Carrot Cake

1. 1u2009u00bd cups evaporated cane sugar
2. 2 cage-free eggs
3. u00bd cup unsweetened applesauce
4. u00bd cup canola oil
5. 1 cup amass wheat flour
6. 1 cup all-purpose flour
7. 2 teaspoons baking soda
8. 1u2009u00bd teaspoons arena cinnamon
9. 1 teaspoon field nutmeg
10. 1 teaspoon kosher salt
11. 1 large carrot, peeled and shredded
12. 1 large zucchini, shredded
13. 1u2009u00bd cups chopped walnuts, not speaking

The instruction how to make Zucchini Walnut Carrot Cake

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. mixture combination in applesauce and oil.
3. disconcert total wheat flour, all-purpose flour, baking soda, cinnamon, nutmeg, and salt together in a bowl; increase be credited with to egg mixture. Fold in carrot, zucchini, and 1 cup walnuts. increase in the prepared pan. Sprinkle next long-lasting walnuts.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 40 minutes.

Nutritions of Zucchini Walnut Carrot Cake

calories: 232.4 calories
carbohydrateContent: 21.5 g
cholesterolContent: 20.5 mg
fatContent: 15.2 g
fiberContent: 2.5 g
proteinContent: 4.6 g
saturatedFatContent: 1.5 g
servingSize:
sodiumContent: 291.2 mg
sugarContent: 8.1 g
transFatContent:
unsaturatedFatContent: