Ingredients
1.5 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1.5 cups grated carrots (tightly packed)
1.5 cups grated zucchini (squeezed dry)
1 cup orange juice (for sauce)
1 tablespoon orange zest
1/2 cup sugar (for sauce)
1 tablespoon fresh grated ginger
1 tablespoon cornstarch mixed with 1 tablespoon water
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease an 8-inch square baking dish.
Step 2: In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
Step 3: In a large bowl, cream together the softened butter and 1 cup of sugar until light and fluffy. Beat in the eggs one at a time.
Step 4: Stir in the grated carrots and the well-squeezed zucchini until evenly distributed.
Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Pour into the prepared baking dish.
Step 6: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: While the pudding bakes, combine orange juice, zest, 1/2 cup sugar, and grated ginger in a small saucepan over medium heat. Bring to a simmer.
Step 8: Whisk in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens. Serve warm over the sliced pudding.
Notes
Ensure you squeeze the zucchini very dry to prevent the pudding from becoming too dense or soggy.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 65mg
Keywords: carrot zucchini pudding, orange ginger sauce, vegetable dessert, spiced pudding, healthy baking
