Dessert

Zucchini Carrot Cake is for Dessert.

Zucchini Carrot Cake takes several minutes to prepare.

Zucchini Carrot Cake takes several minutes to cook.

Zucchini Carrot Cake makes 1 servings.

The ingredients for Zucchini Carrot Cake are:

2 large Egg, fresh, whole, raw
1 cup, sliced Zucchini
1 cup, grated Carrots, raw
.5 cup Granulated Sugar
.25 cup Milk, 2%, with added nonfat milk solids, without added vit A
.25 tsp coconut extract (by CHRYSTEL)
.5 cup Applesauce, unsweetened
.25 cup Honey
1 tsp Vanilla Extract
1.5 cup Flour, white
1 tsp Baking Powder
.25 tsp Baking Soda
.5 tsp Cinnamon, ground

Here is how you make Zucchini Carrot Cake:

Preheat oven to 350 degrees. In a large bowl, mix together zucchini, carrot, sugar, milk, coconut extract, applesauce, honey, egg, and vanilla. Stir until well combined. Set aside. In a separate bowl, sift together flour, baking powder, baking soda, and cinnamon. Add dry ingredients to wet ingredients and fold until evenly combined. Spread batter into an non-greased 13-by-9-inch baking dish. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.Serving Size: 24Number of Servings: 1Recipe submitted by SparkPeople user HEIDIJANSSEN.

The nutritional information for Zucchini Carrot Cake is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 1,644.8

• Total Fat: 13.1 g
• Cholesterol: 377.0 mg
• Sodium: 1,071.9 mg
• Total Carbs: 351.1 g
• Dietary Fiber: 12.8 g
• Protein: 37.1 g