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.

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Ratings & Reviews

kycookingmom's Review

candpan
July 28, 2011
This was very moist and so good! We all loved it. I do agree that it could really be a quick bread but it really makes a great dessert too.

nolegirl31's Review

pattyellen
March 28, 2009
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.

eatmedelicious's Review

crusnock
May 27, 2009
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.

DeeKennedy's Review

SPaxton
November 16, 2010
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.

ChrisBellaire's Review

twoloves
June 23, 2012
N/A

smmslo's Review

liszesiaw
July 05, 2009
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.

carolfitz's Review

nolegirl31
September 06, 2009
Made to recipe, except shredded all to uniform size. Makes a no-rise loaf. Dense, very moist, good use of summer squash.

itsgigi's Review

Ltoeat
February 07, 2011
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.

candpan's Review

coconnell3
July 10, 2009
Very, very good. Nice and moist!

Dragonlady68's Review

DeeKennedy
October 16, 2011
N/A