01 August, 2010

Apple Zucchini Cake with Walnuts

I just googled the origin of zucchini bread and it seems to be an American invention. Now all American readers of this will yawn, but I still can't hide my excitement about the fact, that zucchinis in breads and cakes are absolutely delicious. Although I posted a zucchini bread recipe a few days ago, I experimented some more and created this utterly and amazingly moist and yummy apple zucchini cake. I convinced not only my German parents (who have never had veggies in their cake apart from the other zucchini bread that I baked ) but also my 80 something year old grandparents of this amazing and healthy cake.
You will not detect the taste of zucchini at all, instead you will think this is a tasty apple cake with crunchy walnuts and a hint of cinnamon. Zucchinis have a high content of water (similar to cucumbers), thereofre are low in calories. They are rich in vitamins A and C and folate and fibre. What else would you want in a cake that is even good enough to impress your grandparents!!!! One thing is for sure: I will bake zucchini breads very often for the rest of my life.


1 1/2 cups whole wheat or spelt flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon

3/4 cup grated apples (with peel)
3/4 cup grated zucchini (with peel)
1/2 cup chopped walnuts

2 eggs
3/4 cup agave syrup
1/4 cup olive oil

Yields 1 loaf
Preheat oven to 180C. Grease loaf tin or line with parchment paper.

In a large bowl, sift together flour, salt, baking poweder and cinnamon.

Ina another bowl, beat the eggs, Whisk in the agave syrup and oilive oil. Combine wet ingredients with dry ingredients. Stir in grated apples, zucchini and chopped walnuts. Pour batter into prepared loaf tin. Bake for 45 minutes. Let cool on wire rack.


  1. I make a similar recipe but I am very excited to try this one. It looks so healthy and tasty.

  2. Sounds wonderful. I've done banana zucchini bread and a great chocolate zucchini bread but never thought of an apple version. My dad would just love it! Glad to have found your recipe.

  3. Hallo Anja, dou you think this would turn out great as cupcakes as well? Think I should give it a try :) It looks sehr sehr lecker, wie alles hier :)

    Liebe Grüsse aus Bremen

  4. Hi Jeanny,
    bin mir nicht sicher, ob die Aepfel und Zucchini zu schwer sind fuer Cupcakes. Der Kuchen sieht ja schon sehr dense aus. Vielleicht mit etwas weniger Obst und Gemuese?

  5. ja, Du hast recht! Ich werde das mal testen und berichten :) vielen dank und schönen tag, jeanny

  6. Hi Anja, i tried this recipe with honey instead of agave syrup (coz i didn't have any at home). After baking it for 45 minutes, the toothpick did not come out clean, so i continued baking for another 15 minutes but at lower heat. It still didnt come out clean. My mum tried it and said it tasted very good (and cooked) even though it was inside. Is it coz i used honey instead of agave? What should i change to make it more cake-like texture coz when i was making the batter, it seemed fine.

  7. Maha,
    I can only imagine that the apples and/or zucchinis you used had more water than the ones I used. The water only comes out while baking, so the batter might still be looking fine. Perhaps try use less apple and zucchini, maybe reduce it to 1/2 cup each? I am sure it is not an honey/agave issue.

  8. agave is not necessarily the most healthful sweetener , other than that , great ingredients