Zucchini Carrot Cake

We’re having company over for the holidays. That means it’s “clean out the fridge day” before we stock up to host dinner! I had some zucchini and carrots left over.IMG_7664 My son eats fritters all the time so I decided to make something different.   I cut down the fat by using applesauce.  It’s still incredibly tasty and moist, with a lot less oil. I used no gmo Dole Fruitocracy Apple Pineapple sauce and it was simply divine. I also used coconut sugar instead of regular so it’s healthier. The muffins are incredibly delicious and bound to be a family favorite.


  • 1 c. zucchini (grated)
  • 3/4 c. chopped walnutsIMG_7663
  • 1/4 c. grated carrots (grated)
  • 1 c. coconut sugar
  • 1/2 c. Fruitocracy Apple Pineapple Sauce
  • 1/4 c. vegetable oil
  • 3 eggs
  • 2 c. all-purpose flour
  • 1 1/2 tsp baking soda
  • 3/4 tsp. baking powder
  • 1 tsp salt
  • 2 tbs cinnamon powder


  1. Preheat oven to 350f
  2. In a bowl, sift together flour, baking soda, baking powder, salt and cinnamon.
  3. In another bowl, stir together eggs, oil, applesauce, sugar, and zucchini until well combined
  4. Pour flour mixture into egg mixture until well combined
  5. Pour into a greased mini loaf pan or mini muffin pan. Depending on the size pan you use it could take about 10-12 minutes or longer. I would check at the 10 minute mark, then check every few minutes until toothpick comes out clean.

BIG TIP: Cook time will vary depending on what kind of pan you use. My mini muffins took about 10-12 minutes and mini loaf pans about 15. PLEASE check it often and poke with a toothpick until it comes out clean.

Disclosure: As a Dole Blogger, I received samples of Dole products for use in this post. As always, all opinions expressed are my own. *If you decide to make a purchase through the  affiliate link, Amazon will pay me a very small commission for it. This does not cost you anything additional. These commissions help to keep the rest of my content free.

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