Moist Zucchini Carrot Banana Cake Recipe

Name: Moist Zucchini Carrot Banana Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350 degrees.
2
Grease and flour cake pan or muffin tins.
3
Beat eggs well in large bowl, mix in butter, yogurt, vanilla and sugar.
4
Add banana, mix well.
5
Stir in carrot, zucchini, apples, coconut and raisins.
6
Sift together dry ingredients in separate bowl breaking up all lumps.
7
Stir dry ingredients into wet, without over mixing.
8
Pour mixture into baking sheet, cupcake tins, or even bread pans.
9
Baking time will vary according to pan style, bake until toothpick inserted in center comes out clean and top is nicely colored.
10
Yields: 24 muffins/cupcakes or 12 muffins & 1 8-inch cake.

841

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 eggs, 4 tablespoons butter, melted and cooled, 1/2 cup yogurt, 2 teaspoons vanilla extract, and more.

Yes, Moist Zucchini Carrot Banana Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Moist Zucchini Carrot Banana Cake

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