Brunch

Zucchini-Carrot Cake is for Dessert.

Zucchini-Carrot Cake takes 15 minutes to prepare.

Zucchini-Carrot Cake takes 30 minutes to cook.

Zucchini-Carrot Cake makes 12 servings.

The ingredients for Zucchini-Carrot Cake are:

Wet Ingredients
3 tablespoons ground flax seed
1/2 cup water
2 medium zucchini, grated (about 1 1/2 cups)
2 medium carrots, peeled and grated (about 1 cup)
1 egg
1 egg white
3 tablespoons vegetable oil

Dry Ingredients
1 cup all-purpose flour
3/4 cup whole-wheat flour
1/2 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons chopped dates
1/4 cup sugar

2 tablespoons powdered sugar

Here is how you make Zucchini-Carrot Cake:

Preheat the oven to 350 degrees. Grease a round cake pan or Bundt pan with nonstick cooking spray.Mix the flax and water together and let sit for five minutes, unless a thick, sticky paste has formed. Meanwhile, wrap the zucchini in lint-free kitchen towels, and squeeze to remove any excess water. Combine all the wet ingredients in a large mixing bowl, then combine the dry ingredients in a small mixing bowl. Add the dry ingredients to the wet and mix until just combined. The batter will be thick, but do not overmix or the cake will be tough. Pour the batter into the prepared pan and spread it into an even layer with a spatula. Bake for 30 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and cool in the pan, then remove the cake and dust with powdered sugar. Store in a closed container at room temperature for up to four days. Serving Size:?Makes 12 servings

The nutritional information for Zucchini-Carrot Cake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 144.7

• Total Fat: 4.8 g
• Cholesterol: 15.5 mg
• Sodium: 66.0 mg
• Total Carbs: 23.1 g
• Dietary Fiber: 2.7 g
• Protein: 3.6 g

The dietary needs meet for Zucchini-Carrot Cake is Vegetarian