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3.4 of 5 (13)

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 144.7
  • Total Fat: 4.8 g
  • Cholesterol: 15.5 mg
  • Sodium: 66.0 mg
  • Total Carbs: 23.1 g
  • Dietary Fiber: 2.7 g
  • Protein: 3.6 g

View full nutritional breakdown of Zucchini-Carrot Cake calories by ingredient
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Zucchini-Carrot Cake

Submitted by: CHEF_MEG
Zucchini-Carrot Cake

Introduction

With the abundance of squash in summertime, zucchini cakes are a popular seasonal treat. This one is light and not too sweet. With the abundance of squash in summertime, zucchini cakes are a popular seasonal treat. This one is light and not too sweet.
Number of Servings: 12

Ingredients

    Wet Ingredients
    3 tablespoons ground flax seed
    1/2 cup water
    2 medium zucchini, grated (about 1 1/2 cups)
    2 medium carrots, peeled and grated (about 1 cup)
    1 egg
    1 egg white
    3 tablespoons vegetable oil

    Dry Ingredients
    1 cup all-purpose flour
    3/4 cup whole-wheat flour
    1/2 teaspoon baking soda
    1 teaspoon baking powder
    3/4 teaspoon cinnamon
    1/4 teaspoon nutmeg
    2 tablespoons chopped dates
    1/4 cup sugar

    2 tablespoons powdered sugar




Tips

Most are quite heavy, but not this one! It contains 1/4 cup of sugar and 3 tablespoons of oil.

Dates are sticky and can be tricky to cut. Use kitchen scissors instead of a knife.


Directions

Preheat the oven to 350 degrees.
Grease a round cake pan or Bundt pan with nonstick cooking spray.

Mix the flax and water together and let sit for five minutes, unless a thick, sticky paste has formed.
Meanwhile, wrap the zucchini in lint-free kitchen towels, and squeeze to remove any excess water.

Combine all the wet ingredients in a large mixing bowl, then combine the dry ingredients in a small mixing bowl.

Add the dry ingredients to the wet and mix until just combined. The batter will be thick, but do not overmix or the cake will be tough.

Pour the batter into the prepared pan and spread it into an even layer with a spatula. Bake for 30 minutes, until a toothpick inserted in the center comes out clean.

Remove from oven and cool in the pan, then remove the cake and dust with powdered sugar. Store in a closed container at room temperature for up to four days.


Serving Size: Makes 12 servings






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Member Ratings For This Recipe



  • 12 of 12 people found this review helpful
    Flax meal and water will form a sticky paste - it is sometimes used as an egg or oil substitute. I am very certain this is 'unless' is a typo that was overlooked by spellcheck. It should say 'until'. I haven't tried the recipe yet, but it sounds delicious. Bake this thinking 'until' not 'unless.' - 8/12/12

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  • Incredible!
    5 of 5 people found this review helpful
    This was wonderful!!!!! I didn't change a thing and my family fought over the last piece!!!!! - 8/12/12

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  • 4 of 4 people found this review helpful
    Chef Meg... What do we do if a 'a thick, sticky paste has formed'? Please elaborate. - 8/12/12

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  • Bad
    3 of 3 people found this review helpful
    I followed the recipe and this turned out completely tasteless. Mine too was lighter than what is pictured and not quite done in the middle so had to put back in the oven. It was dense and just not good at all. I bake low fat, healthy cakes often and this was not worth the effort at all. - 8/26/12

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  • Bad
    3 of 3 people found this review helpful
    Sorry, Meg! This one didn't work for me. Ifollowed the directions, but no - it's more like a side vegtable dish than a cake. I think I'd rather splurge and have a small slice of real cake infrequently. - 8/14/12

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  • 3 of 3 people found this review helpful
    I think the "unless" should be "until"? - 8/12/12

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  • 3 of 4 people found this review helpful
    I don't understand the phrase, "unless a thick sticky paste has formed." What am I supposed to do if a thick sticky paste forms? - 8/12/12

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  • Bad
    2 of 2 people found this review helpful
    I'm sorry but I don't share your enthusiasm for this recipe. It was benign at best. Had a very dense texture and just wasn't tasty by my thinking. Guess each to their own! - 8/16/12

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  • 2 of 5 people found this review helpful
    This is similar to a recipe I have but I will try it.
    My thoughts on question below:
    Flax seed and meal are available in my grocery in the "oatmeal" aisle. It could be omitted but replace with wheat germ or more whole wheat flour.
    Cupcakes at a shorter baking time and grease the pan or cups. - 8/12/12

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  • Incredible!
    2 of 3 people found this review helpful
    I love the carrots, zucchini & the dates. Delish! - 8/3/12

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  • 2 of 4 people found this review helpful
    I'm going to make this today, but swap the dates for some walnuts and the powdered sugar for some brown sugar and sprinkle them in the bottom of the bundt pan. - 8/3/12

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  • 1 of 5 people found this review helpful
    I like my zucchini with squash and onion.thanks but no thanks. - 8/12/13

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  • Very Good
    1 of 1 people found this review helpful
    Mine was lighter in color than the one shown. It needed to bake longer than 30 minutes! It tastes fine, I don't like a lot of sugar in anything. - 8/17/12

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  • Good
    1 of 2 people found this review helpful
    This was very dense but I baked it in a cake pan because I did not have a bundt pan. I needed a frosting on it so i used cream cheese and whip cream. The cake tasted great. - 8/13/12

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  • 1 of 5 people found this review helpful
    I am avoiding wheat. Can this be made with almond meal/flour and coconut flour? - 8/12/12

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  • 1 of 4 people found this review helpful
    Three questions if anyone can help I am not much of a baker but this sounds good. (1) What is flax meal and where in a grocery store would I find it? (2) Is it an important ingredient or can I leave it out? (3) can I make cupcakes ? Twelve servings in 4 days is too much for me. Thanks. - 8/12/12

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  • Incredible!
    1 of 3 people found this review helpful
    excellant - 8/2/12

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  • Good
    0 of 1 people found this review helpful
    I added 1 tsp vanilla, a bit of salt, and doubled the cinnamon and nutmeg for flavour. I had a hard time mixing it, and left some of the dry ingredients in the bowl. I made 12 muffins; this is not really a cake texture but made a nice muffin. Will use 3/4 c flour instead of 1 c next time. - 8/19/13

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  • 0 of 1 people found this review helpful
    ok! - 8/15/13

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  • 0 of 1 people found this review helpful
    sounds quite good although I don't get why every has to hide their zucchini in baked goods. I never tire of eating it. - 8/12/13

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  • I was ready for this i had zucchini from my garden then I did the flax seed thing and have given up. I went back and saw others questioning the recipe. Maybe a proof read is in order. Pat in Maine. - 8/12/13

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  • Very Good
    0 of 2 people found this review helpful
    very good - 8/12/13

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  • 0 of 1 people found this review helpful
    Tasted ok didn't look like the picture. Not sure what I did wrong. Should the carrot and zucchini be grated super fine. But my grand babies like it. So thats great. - 8/14/12

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