1 1/4 cups peeled, cored and chopped apple
3/4 cup zucchini, shredded (squeezed of excess liquid)
1 cup white sugar
1/2 cup almonds, chopped
1/2 cup shredded coconut
1 cup whole wheat flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 teaspoon baking soda
1/4 cup vegetable oil
- Preheat oven to 350° F (175 degrees C). Line bottom of a 9 inch springform pan with parchment paper and spray with nonstick spray.
- In a large bowl, blend the sugar with the eggs. Add the oil, and mix well. Mix in flour, spices, salt, and baking soda. Stir in the nuts, coconut, apples, and zucchini. Pour batter into prepared pan.
- Bake for 27-30 minutes. Serve warm or cooled.
Whisk together confectioner’s sugar, cinnamon and milk or cream. Add only enough cream to make a spreadable glaze. Drizzle glaze over cake before cutting.