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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 1 |
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I created this recipe to use up a bumper crop of zucchini and to get my kids to eat more fruits and veggies without them knowing it. It is a dense cake reminiscent of carrot cake. I frequently add in an extra cup of stir-ins. Raisins, flake coconut, and walnuts or pecans are favorites. Ingredients:
3 cups grated unpeeled zucchini |
3 cups all-purpose flour |
1 1/2 teaspoons baking soda |
1 teaspoon baking powder |
2 cups white sugar |
1 cup brown sugar |
1 tablespoon ground cinnamon |
1/4 teaspoon ground cloves |
1/4 teaspoon ground nutmeg |
1/2 teaspoon salt |
4 eggs |
1 cup unsweetened applesauce |
3/4 cup vegetable oil |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch pan.
2. Place grated zucchini in a colander and set aside to drain.
3. Whisk together the flour, baking soda, baking powder, white sugar, brown sugar, cinnamon, cloves, nutmeg, and salt in a large bowl until well blended. Beat the eggs, applesauce, oil, and vanilla in a separate bowl until smooth. Fold in the flour mixture, then stir in the zucchini. Pour the batter into the prepared pan.
4. Bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Allow to cool completely before cutting.
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