Garden Harvest Cake

By dcarriger56

Zucchini, carrot and apples add moisture and flavor, eliminating the need for excess butter and oil. Good for breakfast too!

Ingredients

• 4.5 ounces all-purpose flour (1 cup)
• 3/4 cup sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon 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 spray

Details

Servings 9
Adapted from find.myrecipes.com

Preparation

Step 1

1. Preheat oven to 350°.

2. 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 an 8 x 4–inch loaf pan coated with cooking spray.

3. Bake at 350° for 50 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on a wire rack; remove cake from pan. Cool completely on wire rack before slicing.