Garden Harvest Cake

Photo: Becky Luigart-Stayner; Styling: Melanie J. Clarke

"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.

Yield: 9 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 223
  • Fat: 9.7g
  • Saturated fat: 1g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 3.6g
  • Protein: 3.8g
  • Carbohydrate: 31.4g
  • Fiber: 1.3g
  • Cholesterol: 47mg
  • Iron: 1.2mg
  • Sodium: 233mg
  • Calcium: 30mg

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

Preparation

  1. 1. Preheat oven to 350°.
  2. 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.
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