Zucchini Carrot Apple Cake
A moist and flavorful cake made with shredded zucchini, carrots, and apples, perfect for a wholesome dessert or snack.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 large eggs
1 cup granulated sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup shredded zucchini (about 1 medium zucchini, squeezed dry)
1 cup shredded carrot (about 2 medium carrots)
1 cup peeled and grated apple (about 1 medium apple)
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, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger. Set aside.
In a large bowl, beat the eggs and granulated sugar together until well combined and slightly fluffy.
Add the vegetable oil and vanilla extract to the egg mixture and mix until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the shredded zucchini, shredded carrot, grated apple, and chopped walnuts (if using) until evenly distributed.
Pour the batter into the prepared cake pan and spread it evenly.
Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes.
Transfer the cake to a wire rack to cool completely before serving.