This is a moist cake loaded with shredded zucchini, crunchy walnuts, and chunks of tart Granny Smith or Honeycrisp apples. A sweet nutmeg glaze finishes it off (theviewfromgreattisland.com).

The recipe calls for using a bundt pan, however I made it in 2 loaf pans. It’s so good, it doesn’t need a glaze.

Ingredients

• 3 large eggs
• 2 cups granulated sugar
• 1 cup vegetable or nut oil (or melted, unsalted butter)
• 1 1/2 tsp cinnamon
• 1/4 tsp freshly ground nutmeg, more if you love it
• 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3 cups all purpose flour, remember to fluff it first, then scoop, then level for an accurate measurement.
• 4 cups shredded zucchini
• 1 Granny Smith apple, cored and diced (do not peel)
• 1 1/2 cup rough chopped walnuts

Note: I wanted to add another apple, so I reduced the shredded zucchini to about 3 1/2 cups.

glaze

• 2 cups confectioner’s sugar
• milk or cream to thin, several tablespoons
• freshly grated nutmeg

garnish

• chopped walnuts

Instructions

• Preheat oven to 350F. Spray a nonstick bundt pan with cooking spray, or lightly butter and flour the pan, tapping off any excess flour.
• In a very large bowl whisk the eggs, sugar, and oil, or melted butter, together. Blend in the spices, baking powder, baking soda, and salt.
• Fold in the flour, then zucchini, apple, and walnuts. Turn into the bundt pan and smooth out if necessary.
• Bake for 60 minutes, or until golden and a toothpick inserted near the center comes out without wet batter clinging to it (moist crumbs are fine.)
• Let cool 10 minutes, then loosen the cake around all edges with a blunt knife, and invert onto a platter or cooling rack. Let cool completely before glazing.
• To make the glaze, whisk the sugar with enough milk or cream to make a pourable glaze. Start with 3 Tbsp and work up from there. Add freshly grated nutmeg to taste.
• Pour the glaze over the cooled cake and top with a dusting of crushed walnuts.

As good as it looks!