garden harvest cake

By Hapemom

2008 Finalist in the dessert category for Cooking Light Ultimate Reader Recipe Contest, although it's just as good for breakfast. It only takes about 10 minutes to make, and the zucchini, carrot, and apples add moisture and flavor, eliminating the need for excess butter and oil. .

Ingredients

• 4.5 oz all-purpose flour ( 1 cup)
• 3/4 cup sugar
• 2 tsp ground cinnamon
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup grated peeled granny smith apple( about 1 medium)
• 1/2 cup grated carrot(about 1 medium)
• 1/2 cup shredded zucchini
• 1/4 cup chopped walnuts, toasted
• 1/4 cup canola oil
• 1/4 cup nonfat buttermilk
• 2 large eggs cooking

Details

Servings 9

Preparation

Step 1

preheat oven to 350

weigh or lightly spoon flour into a dry measuring cup, level with a knife. combine flour and the next 4 ingredients (through salt) in a large bowl, stirring with a whisk. add grated apple, grated carrot, shredded zucchini, and walnuts to flour mixture; toss well. combine canola oil, buttermilk, and eggs in a small bowl, stirring with a whisk. add egg mixture to flour mixture, stirring just until combined. spoon batter into 8 x 4 inch loaf pan coated with cooking spray.

bake at 350 for 50 minutes