Apple and Zucchini Cake
A moist and flavorful apple and zucchini cake that combines the sweetness of apples with the subtle earthiness of zucchini, perfect for a comforting dessert or snack.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8
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
2 large eggs
3/4 cup granulated sugar
1/4 cup brown sugar, packed
1/2 cup vegetable oil
1/4 cup plain yogurt
1 teaspoon vanilla extract
1 medium zucchini, grated (about 1 cup, squeezed dry)
1 medium apple, peeled and grated (about 1 cup)
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, and ground nutmeg until well combined.
In a large bowl, beat the eggs with granulated sugar and brown sugar until light and fluffy.
Add the vegetable oil, plain yogurt, and vanilla extract to the egg mixture and mix until smooth.
Gradually add the dry ingredients to the wet ingredients, folding gently until just combined.
Fold in the grated zucchini and grated apple, making sure they are evenly distributed throughout the batter.
If using, fold in the chopped walnuts.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 45 to 50 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.