Sheet Pan Zucchini Carrot Cake

Ingredients and Weight:

• 2 large zucchinis, peeled and chopped (about 2 cups)
• 3 carrots, peeled and chopped (about 1 cup)
• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 1/4 cup vegetable oil
• 2 eggs
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon powder
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts (optional)

Preparation Time:

• Preparation Time: 20 minutes
• Cooking Time: 30 minutes

Difficulty Level:

Level 3 (Moderate difficulty)

Preparation Method Steps:

1. Preheat the oven to 350°F.
2. In a large bowl, combine the chopped zucchinis and carrots.
3. In a separate bowl, mix the flour, sugar, baking powder, cinnamon, and salt.
4. Add the eggs and vegetable oil to the dry ingredients and mix well.
5. Pour the mixture over the zucchinis and carrots and stir to combine.
6. Add the chopped walnuts (if using) and mix.
7. Pour the mixture into a greased sheet pan and spread evenly.
8. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool before serving.

Nutritional Information:

• Calories: 250 per serving (based on 8 servings)
• Fat: 12g
• Carbohydrates: 30g
• Protein: 5g

Dish Characteristics:

• This dish is a healthy and delicious combination of vegetables and cake.
• The use of zucchini and carrots adds a unique flavor and texture to the cake.
• It is easy to customize by adding different nuts or fruits.

User Comments:

• "This was an unexpected surprise! The cake was moist and had a great flavor."
• "I added some raisins to the mixture, which gave it a nice sweetness."
• "This is a great way to sneak some extra veggies into my family's dessert."

Special Precautions and Tips:

• Make sure to peel the zucchinis and carrots for best flavor and texture.
• This cake is quite sweet, so if you prefer less sugar, reduce the amount of sugar in the recipe.
• For a more authentic American taste, use brown sugar instead of white sugar.