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Garden Harvest Cake

Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Yield 9 servings (serving size: 1 slice)
"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.

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

Nutrition Information

  • calories 223
  • fat 9.7 g
  • satfat 1 g
  • monofat 4.4 g
  • polyfat 3.6 g
  • protein 3.8 g
  • carbohydrate 31.4 g
  • fiber 1.3 g
  • cholesterol 47 mg
  • iron 1.2 mg
  • sodium 233 mg
  • calcium 30 mg

How to Make It

  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. 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.