Moist Zucchini Carrot Banana Cake
- Ready In:
- 40mins
- Ingredients:
- 20
- Yields:
-
24 muffins/cupcakes
- Serves:
- 24
ingredients
- 4 eggs
- 4 tablespoons butter, melted and cooled
- 1⁄2 cup yogurt
- 2 teaspoons vanilla extract
- 3⁄4 cup sugar
- 2 bananas, ripe & mashed
- 2 carrots, grated
- 1 medium zucchini, grated
- 2 medium tart apples, grated (such as Granny Smith)
- 1⁄2 cup raisins
- 1⁄4 cup desiccated coconut
- 1 1⁄2 cups white flour
- 1 1⁄2 cups wheat flour
- 1⁄2 cup wheat germ (optional)
- 1⁄4 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 teaspoons cinnamon, ground
- 1 teaspoon ginger, ground
- 1⁄2 teaspoon nutmeg, ground
directions
- Preheat oven to 350 degrees.
- Grease and flour cake pan or muffin tins.
- Beat eggs well in large bowl, mix in butter, yogurt, vanilla and sugar.
- Add banana, mix well.
- Stir in carrot, zucchini, apples, coconut and raisins.
- Sift together dry ingredients in separate bowl breaking up all lumps.
- Stir dry ingredients into wet, without over mixing.
- Pour mixture into baking sheet, cupcake tins, or even bread pans.
- Baking time will vary according to pan style, bake until toothpick inserted in center comes out clean and top is nicely colored.
- Yields: 24 muffins/cupcakes or 12 muffins & 1 8-inch cake.
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