How do you feel when at 5:20 in the morning, you open your refrigerator only to find bits and pieces of vegetables, not enough to cook a dish? Terrible isn’t it. This wasn’t the first time, I found myself in such situation. And my loving child came running, “Mamma, add some dessert in the Tiffin, we have an event in the school”.
Unsure of what to cook, he only added to my struggles. Two tiny carrots, a half zucchini, and a few spinach leaves, that’s all I had in the kitchen. I had to quickly think and make something. Last time when I made carrot date muffins, Garv was like super happy. To repeat the happiness and save me from the difficulty of not having enough vegetables in the fridge, planned to make Zucchini Carrot Cake as a dessert and Spinach rice for the lunch.
By the way carrot cake and zucchini cake, both are extremely popular healthy cakes. Combining carrot and zucchini together is only going to increase health benefits. Isn’t it?
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Zucchini Carrot Cake
I had to be quick as I was running out of time. The Tiffin had to be ready before 7 am and it was already 5:30. I increased my speed of grated carrots and zucchini. 10 minutes and I was ready with my batter in the cake tin, ready to go in the oven.
When I kept the cake in the oven to bake, I was excited as well as nervous just like a kid who is waiting for his results. I knew I will just make it in time. 5:45, the carrot zucchini cake was in the oven.
On the other side, I quickly blanched the spinach and made the puree. Added spinach puree along with soaked rice and dry spices into a pan. Closed the lid and left it on medium flame to cook. I don’t need to stand there for long for such quick recipes. By 6:15 am rice was ready to go into Tiffin.
5:55: the aroma of the bake starting to fill the entire house. My child was in restroom taking shower so no reaction from him, but the aroma did wake my husband up and brought him in the kitchen. And as predicted, he said, “the aroma is excellent, what are you making?” Now not just I, Amit was also waiting for zucchini carrot cake to come out of the oven.
6:25: the carrot and zucchini cake passed the toothpick test and was out of the oven. Gave it a few to cool down, De-moulded and allowed it to rest. By 6:40 am both the tiffin was ready and packed.
I have curated the list of recommended tools and ingredients for baking. I recommend only tried and tested products that have given satisfactory results in my kitchen.
If you bake this recipe, please share a picture with me on my Instagram using #bakewithsonia
Healthy Zucchini cake with carrot
Garv was almost ready, packing his bag and came to the kitchen to pick his tiffin. I wish I could have clicked that moment. The moment Garv saw the Carrot and Zucchini loaf, his eyes glittered, his cheeks widened and his lips got a curve. And a remarkable comment, “Mamma you are the best.” His smile and compliment made this cake the best zucchini cake ever.
All’s well that ends well. A day that started with so much of confusion and kiosk got completely changed in just an hour.
This zucchini and carrot cake recipe is made with 100 % whole-wheat. It is eggless.
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Let’s make our Zucchini Carrot Cake
Add grated carrot and grated zucchini to the mixture. Stir it.
Sifting all the dry ingredients together not only helps in mixing the ingredients evenly but helps to aerate them. So whenever you are baking a cake or muffins, do not skip this step if you really want your baked goodies to be fluffy and light.
Mix all the dry ingredients with wet ingredients. If you feel the batter is thick, do not add extra milk to it. We have used grated carrot and zucchini for the recipe. Both the vegetables will release water while baking. Adding extra milk can make the batter too runny, hence sticky cake.
Grease a loaf tin with butter and pour the batter into it. Level it with a spatula. Bake it in a preheated oven at 180 °C for 30 minutes or until it passes the toothpick test. Time for baking can vary. It depends on your Oven’s size and temperature. That is why it is very important to know your oven first.
Once baked, take the tin out from the oven. Let it rest for 5 minutes and then demould it. Your whole wheat zucchini carrot cake is ready to serve.
Buy Tools and Ingredients used in this recipe
- Keep the oven for preheating at 180 °C.
- Add grated carrot and grated zucchini to the mixture. Stir it.
- 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.
- 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.