Zucchini Apple Cake recipe


I've been cooking up a storm, I'm afraid. What with the bounty of apples and squash we've collected, there's nothing for it but to make cake while the sun shines.

Also our neighbor and good friend had surgery Wednesday, and not being the casserole sort, I thought a garden treat might be just the ticket. I tweaked the linked recipe as follows--and doubled it. (Why give all the calories, away?)

It's divine and bouyant enough to accommodate an even higher percentage of whole wheat flour, should you choose. And think of how virtuous you're being. All that organic fruit and vegetable matter. And walnuts, imbued with those lovely Omega 3s. Better have a second piece...

Zucchini Apple Cake



1 1/2 TBS unsalted butter (sweet cream)
3 eggs
3/4 cup oil
3/4 to 1 cup brown sugar, loosely packed 

1/4 cup of maple syrup
1 tsp of vanilla extract
1 1/2 cups of grated raw, unpeeled zucchini

1 cup, grated, raw, unpeeled tart apples
2 cups white unbleached flour

1/2 cup whole wheat flour
2 tsps baking soda
1 tsp baking powder
1 tsp salt
2 tsps (heaping) ground cinnamon
1 tsp allspice
1 tsp ground cloves

1 cup shelled walnuts, chopped

2 TBS of rolled oats

sliced apples

1-2 tsp brown sugar

1/2 tsp cinnamon



1. Preheat oven to 350 degrees and grease a 9 x 5 loaf pan.
2. Mix wet ingredients together with sugar and maple syrup.
3. Fold in grated zucchini.
4. Mix dry ingredients in separate bowl.
5. Stir dry ingredients into wet ingredients.
6. Fold in walnuts
7. Pour batter into buttered pan.
8. Top with apple slices tossed in remaining sugar and cinnamon. Sprinkle rolled oats over the top.


9. Bake for 1 hour and 15 minutes at 350 or until knife comes out clean.


10. Let cool for approx. 15 minutes, cut around the edges carefully, flip over and remove from pan. Cool on rack.




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