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Published on June 15, 2020

Zucchini Carrot Bundt Cake (or Muffins)

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Recipe by Joyce Moon

Yield: 1 bundt cake or 24 muffins

Ingredients

  • 1 cup Walnuts Toasted
  • 2 cups Spelt Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • 1 teaspoon Sea Salt
  • 2 teaspoons Cinnamon
  • 1 teaspoon Ginger
  • ½ teaspoon Nutmeg
  • 3 Eggs
  • 1 ¾ cups Sugar
  • 250 mL (1 cup) Extra Virgin Olive Oil
  • 2 teaspoons Vanilla Extract
  • 2 cups Zucchini, finely grated
  • ½ cup Carrots, finely grated

Directions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, whisk together dry ingredients.
  3. In a small bowl, mix together wet ingredients, including sugar.
  4. Make a well in dry ingredients and pour wet into dry.
  5. Mix together until 60-75% incorporated.
  6. Add zucchini and carrots to bowl and fold gently until fully incorporated. Be careful to not overmix!
  7. Bake for 45-50 minutes for bundt pan, or 25-30 minutes for muffins.

Nutritional Info for 1 muffin: 200 kcals, Protein 3 grams, 2 grams fat, 25 grams carbohydrate, Fiber 2 grams, Sodium 170 mg, Potassium 100 mg, Phosphorus 75 mg 

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