Apple Walnut Zucchini Cake
User Reviews
3.5
Apple Walnut Zucchini Cake
Description
This cake brings together shredded zucchini, Granny Smith apples, and walnuts folded into a cinnamon- and nutmeg-spiced batter. Baking in a bundt pan yields an even, golden crust with a moist interior due to the moisture in zucchini and apple. The mixture of baking powder and baking soda ensures a light, tender crumb. The addition of walnuts gives a nutty bite throughout the soft cake.
After baking and cooling, a simple glaze made from confectioners sugar thinned with milk or cream and flavored with freshly grated nutmeg is poured over the cake. This adds sweetness alongside the natural tartness of the apple and warmth from the spices. A final sprinkle of chopped walnuts provides additional texture and visual appeal.
This cake serves well sliced for breakfast, snacks, or dessert, offering a way to include vegetables in a sweet format. It pairs nicely with tea or coffee and can be served year-round.
Ingredients
- 3 large egg
- 2 cups granulated sugar
- 1 cup vegetable oil can also use a nut oil such as walnut oil
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg freshly ground, more if you love it
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3 cups all-purpose flour remember to fluff, then scoop, then level for accurate measurement
- 4 cups zucchini shredded
- 1 apple Granny Smith variety, cored and diced (do not peel
- 1 1/2 cup walnuts rough chopped
glaze
- 2 cups confectioners sugar
- milk or cream, to thin, several tablespoons
- nutmeg freshly grated
garnish
- walnuts chopped
Instructions
- Preheat oven to 350F Spray a nonstick bundt pan with cooking spray, or lightly butter and flour the pan, tapping off any excess flour.
- In a very large bowl whisk the eggs, sugar, and oil together. Blend in the spices, baking powder, baking soda, and salt.
- Fold in the flour, then zucchini, apple, and walnuts. Turn into the bundt pan and smooth out if necessary.
- Bake for 60 minutes, or until golden and a toothpick inserted near the center comes out without wet batter clinging to it (moist crumbs are fine.)
- Let cool 10 minutes, then loosen the cake around all edges with a blunt knife, and invert onto a platter or cooling rack. Let cool completely before glazing.
- To make the glaze, whisk the sugar with enough milk or cream to make a pourable glaze. Start with 3 Tbsp and work up from there. Add freshly grated nutmeg to taste.
- Pour the glaze over the cooled cake and top with a dusting of crushed walnuts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 457 kcal
% Daily Value*
| Calories | 457kcal | 23% |
| Carbohydrates | 62g | 21% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 35mg | 12% |
| Sodium | 158mg | 7% |
| Potassium | 194mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 42g | 84% |
| Vitamin A | 122IU | 2% |
| Vitamin C | 6mg | 7% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.5
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