Apple Zucchini Cake
User Reviews
5
Apple Zucchini Cake
Description
The Apple Zucchini Cake blends shredded red apple and zucchini, which add natural moisture and mild sweetness, helping keep the cake tender. The flour mixture includes both all-purpose and whole wheat flours, creating balanced texture and body. Ground cinnamon, ginger, and optional nutmeg provide warmth and depth, without overpowering the subtle fruity and vegetable flavors.
Wet ingredients include melted butter or coconut oil, yogurt, eggs, vanilla, and coconut sugar, which contribute richness and gentle sweetness without excessive sugar. Chopped walnuts or pecans add a satisfying crunch and nutty contrast to the soft crumb. Baking at 350°F until a toothpick inserted in the center comes out clean ensures a fully cooked interior with a tender texture.
This loaf can be served warm or at room temperature, with honey if desired for extra sweetness. It's a versatile treat for breakfast, snack, or dessert. Proper storage preserves moisture; the cake keeps well refrigerated after a day and freezes effectively in whole or sliced form for up to three months.
The recipe advises against overmixing the batter once dry and wet ingredients are combined to avoid toughness, preserving a soft crumb. Substitutions are allowed for the fruit and nuts according to preference or availability.
Ingredients
- 1 1/2 cups all-purpose flour 188g
- 1/2 cup whole wheat flour 62g
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon powder
- 1/4 teaspoon ground ginger
- pinch nutmeg optional
- 1/4 cup butter 56g, melted or coconut oil in a liquid state
- 1/4 cup yogurt 60g
- 2 egg room temperature
- 1 teaspoon vanilla extract
- 3/4 cup coconut sugar 125g
- 1 cup apple red, shredded, no need to peel
- 1 cup zucchini shredded, no need to peel
- 1/3 cup walnuts chopped, or pecans
Instructions
- Preheat the oven to 350F (180C), and lightly grease and line a 9x5 inch loaf pan with parchment paper.
- Whisk together the flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg. Set aside.
- In another large bowl, mix together the melted butter or coconut oil, yogurt, eggs, vanilla, coconut sugar, shredded apples and zucchini. Mix until smooth, then add the chopped nuts and fold to combine.
- Bake for 50-55 minutes or until toothpick inserted in the center comes out clean.
- Enjoy warm or at room temperature - I love having this with a little honey drizzled on top!
Notes
- Red apples provide sweetness but green or other varieties can be used without peeling.
- Use melted butter or coconut oil interchangeably for similar results in moisture and flavor.
- Swap coconut sugar for dark brown sugar if preferred.
- You can choose walnuts or pecans or omit nuts entirely based on preference.
- Mix batter gently after combining wet and dry ingredients to avoid toughening the cake.
- Store leftovers covered at room temperature for a day, then refrigerate to maintain moisture for up to 4 more days.
- Freeze wrapped tightly in plastic and sealed in a freezer bag for up to 3 months; freeze whole or slice individually for portioned thawing.
- To enjoy after freezing, thaw at room temperature or gently warm in the microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 11mg | 4% |
| Sodium | 150mg | 6% |
| Potassium | 116mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 151IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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