Apple-Zucchini Cake: A Moist, Healthy Dessert
If you’re craving a moist, flavorful cake that’s packed with nutrients, this Apple-Zucchini Cake will hit the spot! It’s a great option when you’re looking for a lighter dessert or a sweet snack that doesn’t skimp on flavor. With a blend of applesauce and zucchini puree, this cake is moist and perfectly balanced with a touch of sweetness.
Apple-Zucchini Cake Recipe
Serves: 8-10 slices
Prep Time: 10 minutes
Bake Time: 30-35 minutes
Ingredients:
- 1 cup all-purpose flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup applesauce (unsweetened)
- 1/2 cup peeled zucchini purée (steam or microwave peeled zucchini, then blend until smooth – or use more apple sauce instead)
- 1/2 cup brown sugar (or sweetener that measures like brown sugar or a mix of both)
- 1/4 cup oil
- 1 egg
- 1/2 tsp Vanilla extract
Instructions:
- Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking dish or a round cake pan with parchment paper.
- Prepare the dry ingredients: In a bowl, combine the flour, salt, baking soda, baking powder, cinnamon, and nutmeg. Whisk well.
- Mix the wet ingredients: In another bowl, whisk together the applesauce, zucchini puree (or just 1 cup apple sauce), brown sugar (or sweetener), oil, egg, and vanilla until smooth and well combined.
- Combine: Slowly add the dry ingredients into the wet mixture, stirring gently until everything is fully incorporated.
- Bake: Pour the batter into your prepared pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool completely before slicing and serving.
Notes:
- If you can’t find a brown sugar-like sweetener: Use your preferred sweetener along with 1/2 tsp molasses to replicate the richness of brown sugar.
- For an added twist, top with a light dollop of high-volume frosting or whipped cream to make it feel extra indulgent!