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Applesauce Squash Cake

Many thanks to –CSA- Member Tina Jurgaitis who has sent in this recipe to us.

Notice that the recipe works with applesauce and the yellow or green squash that is your shares. This recipe will be useful through the fall season.

Adapted from: Kitchen Aid

12-16 servings


1 ½ cups all-purpose flour
1 cup whole wheat flour
1 ½ cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
1 ½ cups applesauce
½ butter, melted
2 eggs
1 – 2 cups apples, grated*
½ cups walnuts (optional)


* The original recipe calls for just one cup of apples, but it works well with just about any combination of apples, pears, yellow or zucchini squash.

Heat oven to 350 F. Butter and flour a 13 x 9 x 2 baking pan or use your favorite cooking spray.

Combine dry ingredients in a mixing bowl. Add applesauce, butter and eggs. Mix until well combined. Stir in apple (or whatever fruit and vegetable you are using) and walnuts, mixing until just blended.

Bake 35 – 40 minutes, or until toothpick inserted in center comes out clean. Cool completely.

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