Ingredients:

  • 1½ cups white whole wheat flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ cup unsweetened applesauce
  • ½ cup maple syrup
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1½ cups grated zucchini, squeezed dry
  • ¼ cup melted coconut oil
  • ½ cup chopped walnuts
  • ¼ cup raisins

Instructions:

  1. Preheat the oven to 350°F (180°C) and grease an 8-inch square baking pan.
  2. Grate the zucchini using the fine side of a box grater, place the shreds in a clean kitchen towel, and squeeze firmly over the sink to remove as much liquid as possible.
  3. In a medium bowl, whisk together the white whole wheat flour, baking soda, salt, ground cinnamon, and ground nutmeg until no clumps remain.
  4. In a separate large bowl, beat the eggs, then whisk in the unsweetened applesauce, maple syrup, vanilla extract, and melted coconut oil until the mixture is smooth and pale.
  5. Fold the squeezed zucchini shreds into the wet mixture.
  6. Gently fold the dry ingredients into the wet mixture using a spatula; stop the moment no more streaks of flour are visible to avoid overmixing.
  7. Fold in the chopped walnuts and raisins.
  8. Pour the batter into the prepared pan and bake for 35–40 minutes. The cake is done when the edges are deep golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.