Garden Harvest Cake

This seemed like a great twist on zucchini bread or banana nut bread.  We made it for a weekend breakfast and had some "to go" a few days that week too!  Do the fruits and veggies count in this recipe?   I sure hope so...

Garden Harvest Cake

1 cup all purpose flour
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 (2-3 small)
1/4 cup chopped walnuts, toasted
1/4 cup canola oil
1/4 cup nonfat buttermilk
2 large eggs
Cooking spray

Preheat oven to 350 degrees.

Lightly spoon flour into a dry measuring cup; level with a knife.  Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk.  Add grated apple, grated carrot, shredded zucchini, and walnuts to flour mixure; 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 8x4 inch loaf pan coated with cooking spray.

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

(Makes 9 servings)

(Cooking Light, April 2009)