Healthy Zucchini Carrot Cake Recipe – Eggless and Whole Wheat
Zucchini with Carrot made this amazing zucchini carrot cake. Step-by-step Soft, spongy and delicious cake with the hint of cinnamon is a treat to eat.
Servings: 8 slices
Ingredients
- 1/2 cup Grated Zucchini
- 1/2 cup Grated Carrot
- 120 gm Whole Wheat Flour
- 80 gm Brown Sugar
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 50 ml Oil
- 1/2 tsp Cinnamon Powder
- 1/4 tsp Salt
- 100 ml Milk
- 1 tsp Vinegar
- 1 tsp Vanilla Essence (optional)
Instructions
- Keep the oven for preheating at 180 °C.
- Meanwhile in a large mixing bowl add milk, oil, vanilla essence and sugar. Mix everything until sugar dissolves.
- Add grated carrot and grated zucchini to the mixture. Stir it.
- Take a sifter. Add wheat flour, cinnamon powder, salt, baking powder and baking soda to it. Sift all the dry ingredients.
- Mix all the dry ingredients with wet ingredients. Add Vinegar and keep the batter aside for 5 minutes.
- Grease a loaf tin with butter and pour the batter into it.
- Bake it in a preheated oven at 180 °C for 30 minutes or until it passes the toothpick test.
- Once baked, take the tin out from oven.
- Let it rest for 5 minutes and then demould it.
- Your whole wheat Carrot Zucchini whole cake is ready to serve.
Notes
- Don’t add extra milk to make the batter pouring consistency. For this cake batter should be thick because vegetables will release water while baking.
- You can use eggs for this recipe as well. If using eggs, add 2 eggs and skip adding vinegar and baking soda.
- In case you don’t have brown sugar, you can use regular sugar,
- To make it with Jaggery, add 100 gm jaggery because jaggery is less sweet as compared to sugar.