Rating: 4.5 stars
38 Ratings
  • 5 star values: 26
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0

"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.

Recipe by Cooking Light April 2009

Gallery

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

Recipe Summary test

Yield:
9 servings (serving size: 1 slice)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • 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.

Nutrition Facts

223 calories; fat 9.7g; saturated fat 1g; mono fat 4.4g; poly fat 3.6g; protein 3.8g; carbohydrates 31.4g; fiber 1.3g; cholesterol 47mg; iron 1.2mg; sodium 233mg; calcium 30mg.
Advertisement