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    You are in: Home / Recipes / Moist Zucchini Carrot Banana Cake Recipe
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    Moist Zucchini Carrot Banana Cake

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    colleenfitzgerald_11117846's Note:

    I have been making this veggie & fruit packed cake since my daughter's first birthday. It is super moist and full of good things for you. It freezes well so you can make it ahead of time or make cupcakes and freeze for snacks.

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    Ingredients:

    Serves: 24

    Yield:

    muffins ...

    Units: US | Metric

    Directions:

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

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    Ratings & Reviews:

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    Nutritional Facts for Moist Zucchini Carrot Banana Cake

    Serving Size: 1 (83 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 145.6
     
    Calories from Fat 31
    21%
    Total Fat 3.5 g
    5%
    Saturated Fat 1.9 g
    9%
    Cholesterol 36.7 mg
    12%
    Sodium 191.9 mg
    7%
    Total Carbohydrate 26.2 g
    8%
    Dietary Fiber 2.2 g
    9%
    Sugars 11.9 g
    47%
    Protein 3.4 g
    6%

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