Description
Healthy Zucchini and Carrot Cake is a delightful dessert that beautifully marries the natural sweetness of carrots and zucchini. This moist, flavorful cake is perfect for any occasion, whether it’s a family gathering or a cozy treat at home. Bursting with nostalgia and wholesome ingredients, this recipe promises indulgence without guilt. Enjoy every slice knowing it’s packed with nutrients while satisfying your sweet tooth!
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup grated zucchini (well-drained)
- 1 cup grated carrots
- 3/4 cup granulated sugar (or honey)
- 1/2 cup vegetable oil (or applesauce)
- 2 large eggs (or flax eggs for vegan option)
- 1 tsp baking powder
- 1 tsp ground cinnamon
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and prepare a round cake pan by greasing and flouring it or lining it with parchment paper.
- In a mixing bowl, combine drained grated zucchini and carrots; set aside.
- In another bowl, whisk together flour, sugar, baking powder, cinnamon, and salt until no lumps remain.
- In a separate bowl, beat the eggs and mix in the oil until well combined; then gently fold in the veggie mixture.
- Gradually add the dry ingredients to the wet mixture until just combined—avoid overmixing.
- Pour the batter into the prepared pan and bake for 30–35 minutes or until a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (75g)
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg