Apple Butter & Zucchini Cake

 Ingredients

• 1 cup butter - softened 

• 1 cup granulated sugar

• 1 cup brown sugar (packed)

• 3 eggs - room temperature

• 1/3 cup apple butter

• 3¼ cups all-purpose flour

• ½ tsp salt

• 2½ tsp baking powder

• ¾ tsp baking soda

• 1/2 tbs cinnamon

• 1 1/2 cups shredded carrots

• 1 1/2 cup shredded zucchini

• 1 large apple - diced (I used pink lady)

• Crisco (for greasing)

Method

Preheat oven to 350°

Grease (I find crisco works best) and flour your Bundt pan (10+ cup capacity). Set aside. 

In large mixing bowl sift together flour, salt, baking powder, baking soda, and cinnamon. Set aside.

Add butter and sugars to your stand mixer. Mix on low until well incorporated. 

Add the apple butter to the butter mixture. Once fully incorporated add each egg in one at a time making sure they’re fully mixed in each time. 

Next alternate adding the flour mixture and carrots, zucchini, apple in 1/2 cup at a time until all ingredients have been added.

Pour batter into prepared bunt pan.

Bake approximately 50- 55 or until a toothpick inserted into the center pulls out cleanly. 

Allow cake to cool in Bundt 30 minutes before flipping out onto serving dish. Enjoy warm with butter and a drizzle of honey.