Garden Harvest Cake from Cooking Light Magazine is a quick and easy zucchini bread made with apples, carrots and nuts. It was a finalist in the Cooking Light Ultimate Reader Recipe Contest. The recipe calls for an 8×4 inch pan, which is what I used for the loaf in the first picture. The loaf in the second picture was made in a 9×5 inch pan, so it’s short. So this is an example of why you should try to use the correct size loaf pan. That said, the bread is really good no matter what size pan you use.
Here’s a link to the original recipe on Cooking Light so you can read all the reviews and changes people made. Garden Harvest Cake seems to be open to a lot of improvisation!
Garden Harvest Cake
- 1 cup of all-purpose flour 4.5 oz,
- 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
- Preheat oven to 350°. Grease and flour an 8×4 inch loaf pan.
- In a mixing bowl, thoroughly stir together the flour, sugar, cinnamon, baking soda and salt.
- 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 the loaf pan and 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.