"Zucchini, carrot, and apples add moisture and flavor, eliminating the need for excess butter and oil. This simple garden harvest cake only takes about 10 minutes to prepare the batter, and I love it for breakfast." —Jennifer Dunklee, Medford, Mass.
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
How to Make It
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 an 8 x 4–inch loaf pan coated with cooking spray. 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.
This turned out perfect. Very moist and excellent texture. I used two medium granny smith apples instead of just one. I think next time I will add more walnuts and raisins. I will definitely be making this again.
Love this bread/cake! Very flavourful and moist. The taste kind of reminds me of carrot cake. I will definitely make it again. I made it using whole wheat flour instead of all purpose, and I used 1/2 cup sugar instead of 3/4 cup. I'd reduce the sugar more next time (to make it healthier) and maybe try maple syrup instead of granulated sugar.
It's fast, it's easy, you can make it from almost nothing.....and it's delicious & healthy! I use whole wheat flour and sometimes Splenda instead of sugar and it still tastes great! We use it for a quick breakfast snack with our morning coffee.
Very YUM. My kids liked it too. Will do this recipe again and again. I added more nuts and may try to add raisins as others have suggested, though the recipe is very goodas is. Gets VERY brown, which kind of worried me as I thought it would be crispy, but is VERY moist and is not hard or crispy at all and tastes VERY good.
This is a very good "zucchini muffin" type quick bread and is quite tasty. I made a mistake in reading and used only 1/4 cup sugar, but it turned out really good. Perfect for a cup of tea or coffee in the afternoon. Texture is terrific and I will definitely make it again. Didn't give it full stars as it isn't much different in taste than others I have made in the same category, so it didn't knock my socks off. But very good nonetheless.