Zucchini Carrot Bundt Cake (or Muffins)

Recipe by Joyce Moon

Yield: 1 bundt cake or 24 muffins

Ingredients

• 1 cup Walnuts Toasted
• 2 cups Spelt Flour
• 1 teaspoon Baking Powder
• ½ teaspoon Baking Soda
• 1 teaspoon Sea Salt
• 2 teaspoons Cinnamon
• 1 teaspoon Ginger
• ½ teaspoon Nutmeg
• 3 Eggs
• 1 ¾ cups Sugar
• 250 mL (1 cup) Extra Virgin Olive Oil
• 2 teaspoons Vanilla Extract
• 2 cups Zucchini, finely grated
• ½ cup Carrots, finely grated

Directions

1. Preheat oven to 350 degrees F.
2. In a large bowl, whisk together dry ingredients.
3. In a small bowl, mix together wet ingredients, including sugar.
4. Make a well in dry ingredients and pour wet into dry.
5. Mix together until 60-75% incorporated.
6. Add zucchini and carrots to bowl and fold gently until fully incorporated. Be careful to not overmix!
7. Bake for 45-50 minutes for bundt pan, or 25-30 minutes for muffins.

Nutritional Info for 1 muffin: 200 kcals, Protein 3 grams, 2 grams fat, 25 grams carbohydrate, Fiber 2 grams, Sodium 170 mg, Potassium 100 mg, Phosphorus 75 mg