Garden Harvest Cake

By devogirl

Zucchini, carrot, and apples add moisture and flavor, eliminating the need for excess butter and oil. This simple cake-like bread only takes about 10 minutes to prepare the batter. Prep tip: Grate the apple, carrot, and zucchini using a handheld grater. A food processor releases more water, which will make the bread wet.

Cooking Light

Nutritional Information
Calories 223, Fat 9.7 g, Satfat 1 g, Monofat 4.4 g, Polyfat 3.6 g, Protein 3.8g, Carbohydrate 31.4 g, , Fiber 1.3 g, Cholesterol 47 mg, Iron 1.2 mg, Sodium 233 mg, Calcium 30 mg

Ingredients

• 4.5 ounces all-purpose flour (about 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 cookinglight.com

Preparation

Step 1

1. Preheat oven 350 degrees.

2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients 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 butter into an 8x4-inch loaf pan coated with cooking spray. Bake at 350 degrees for 50 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove cake from pan. Cool completely on wire rack before slicing.