Cake for breakfast? Absolutely, when it’s a Zucchini Walnut Carrot Cake. This delightful recipe combines the natural sweetness of carrots and zucchini with the rich flavor of walnuts, creating a moist and tasty treat. Perfect for a breakfast alternative or a delicious dessert, this cake is both nutritious and satisfying.
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The Best Zucchini Walnut Carrot Cake Recipe
This Zucchini Walnut Carrot Cake stands out with its unique combination of ingredients. The natural sweetness of carrots and zucchini pairs beautifully with the crunchy walnuts, while the blend of whole wheat and all-purpose flour adds a wholesome texture. It’s a versatile cake that’s perfect for any time of day.
Notes on Ingredients
- Evaporated Cane Sugar: Adds a gentle sweetness without overpowering the natural flavors.
- Cage-Free Eggs: Ensure a rich and fluffy cake texture.
- Unsweetened Applesauce and Canola Oil: Provide moisture while keeping the cake light.
- Whole Wheat Flour and All-Purpose Flour: A blend that offers both nutrition and the right consistency.
- Spices (Cinnamon and Nutmeg): Infuse the cake with warm, aromatic flavors.
- Carrots and Zucchini: Add moisture, natural sweetness, and a nutritional boost.
- Chopped Walnuts: Provide a delightful crunch and enhance the cake’s flavor.
How to Make Zucchini Walnut Carrot Cake
- Preparation: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Mix Wet Ingredients: In a large bowl, cream together the evaporated cane sugar and cage-free eggs. Mix in the unsweetened applesauce and canola oil until well combined.
- Combine Dry Ingredients: In another bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and kosher salt.
- Mix and Fold: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the shredded carrot, shredded zucchini, and 1 cup of chopped walnuts.
- Bake: Spread the batter evenly in the prepared baking pan. Sprinkle the remaining walnuts on top. Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center comes out clean.
How to Serve Zucchini Walnut Carrot Cake
This cake can be enjoyed warm or at room temperature. Serve it as a hearty breakfast with a cup of coffee or tea. For dessert, pair it with a scoop of vanilla ice cream or a dollop of whipped cream to complement its flavors.
How to Store Zucchini Walnut Carrot Cake
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, keep the cake in the refrigerator for up to a week. You can also freeze individual slices for up to 3 months; just thaw at room temperature before serving.
Nutrition Information
| Nutrient | Amount per serving | % Daily Value |
|---|---|---|
| Calories | 275.62 kcal | 14% |
| Total Fat | 15.31 g | 22% |
| Carbs | 33.53 g | 13% |
| Sugars | 19.77 g | 22% |
| Protein | 4.29 g | 9% |
| Sodium | 228.82 mg | 11% |
| Fiber | 2.53 g | 9% |
| Saturated Fat | 1.49 g | 7% |
| Trans Fat | 0.03 g | – |
| Monounsaturated Fat | 5.59 g | – |
| Polyunsaturated Fat | 7.69 g | – |
| Cholesterol | 20.46 mg | 7% |
| Calcium | 27.12 mg | 3% |
| Magnesium | 33.88 mg | 9% |
| Potassium | 154.41 mg | 4% |
| Iron | 1.19 mg | 8% |
| Zinc | 0.79 mg | 8% |
| Phosphorus | 93.31 mg | 13% |
| Vitamin A | 223.02 mcg | 28% |
| Vitamin C | 3.22 mg | 4% |
| Thiamin (Vitamin B1) | 0.14 mg | 12% |
| Riboflavin (Vitamin B2) | 0.11 mg | 8% |
| Niacin (Vitamin B3) | 1.14 mg | 7% |
| Vitamin B6 | 0.12 mg | 9% |
| Folic Acid (Vitamin B9) | 43.64 mcg | 22% |
| Vitamin B12 | 0.05 mcg | 2% |
| Vitamin D | 0.11 mcg | 1% |
| Vitamin E | 1.43 mg | 12% |
| Vitamin K | 6.65 mcg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Zucchini Walnut Carrot Cake
Can I substitute other nuts for walnuts?
Yes, pecans or almonds would also work well in this recipe.
Can I make this cake gluten-free?
You can substitute the flours with a gluten-free flour blend. Ensure it includes a binder like xanthan gum for the best texture.
Can I add other spices to this cake?
Absolutely! Feel free to add a pinch of cloves or ginger for additional warmth.
The Best Zucchini Walnut Carrot Cake Recipe
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
Instructions
- 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.
This Zucchini Walnut Carrot Cake is a delightful addition to your baking repertoire. Its unique blend of flavors and textures makes it a versatile and enjoyable treat for any occasion. Enjoy!