Zucchini Apple Cake
A moist, flavorful zucchini apple cake blending the sweetness of apples with the subtle earthiness of zucchini, accented by warm spices and nutty flavorings. Perfect for a quick snack or dessert, this cake offers a delightful combination of textures and aromas that appeal to both fruit and vegetable lovers.
Ingredients
- 4 slices white bread, toasted and made into crumbs ⓘ
- 1 1/3 cups nonfat dry milk ⓘ
- artificial sweetener or 12 teaspoons sugar ⓘ
- 1 1/2 teaspoons baking powder ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon cinnamon ⓘ
- 3/4 teaspoon baking soda ⓘ
- 1/8 teaspoon cream of tartar ⓘ
- 1/8 teaspoon cloves ⓘ
- 1/8 teaspoon nutmeg
- 4 medium eggs, well beaten ⓘ
- 2 medium apples, chopped ⓘ
- 1 cup shredded, drained, cooked zucchini ⓘ
- 1 teaspoon vanilla ⓘ
- 1/2 teaspoon black walnut flavoring ⓘ
- 1/2 teaspoon butter flavoring ⓘ
Instructions
- Combine all ingredients in a mixing bowl.
- Pour the batter into an 8-inch square nonstick baking dish.
- Bake at 350°F for 55 to 60 minutes until golden and cooked through.
Tips & Substitutions
For a lighter version, consider using whole wheat bread instead of white bread crumbs. If you prefer less sweetness, reduce the sugar or artificial sweetener to taste. Adding chopped nuts like walnuts can enhance the texture and flavor. Make sure to thoroughly drain the cooked zucchini to avoid excess moisture in the batter, which can affect the cake's consistency.
Serving Suggestions
This Zucchini Apple Cake is delightful on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a cup of tea or coffee. For a festive touch, consider serving it alongside Christmas Trees for a holiday gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, slice individual pieces and warm them in the microwave for about 20-30 seconds, or until heated through. You can also enjoy it cold or at room temperature, making it a versatile treat.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Apple Cake contains roughly 799 calories, with 10g protein, 51g carbohydrates, and 62g fat. It is an excellent source of vitamin C (44% of the Daily Value), calcium (28% of the Daily Value), and protein (20% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1687mg per serving (73% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen zucchini for this recipe?
Yes, you can use frozen zucchini, but make sure to thaw it completely and drain any excess water before adding it to the batter. This will help maintain the right texture in your cake.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water, let sit for 5 minutes). This is a great option for a vegan version.
How can I tell when the cake is done baking?
You can check if the cake is done by inserting a toothpick into the center; if it comes out clean or with a few moist crumbs, the cake is ready. Additionally, the top should be golden brown and slightly springy to the touch.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).