Garden Harvest Cake
Garden Harvest Cake is an 8x4 inch quick bread that can be served as breakfast, snack or dessert.
Servings 10
Cost 5
Ingredients
- 1 cup of all-purpose flour 4.5 oz,
- ¾ cup sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup grated peeled Granny Smith apple about 1 medium
- ½ cup grated carrot about 1 medium
- ½ cup shredded zucchini
- ¼ cup chopped walnuts toasted
- ¼ cup canola oil
- ¼ cup nonfat buttermilk
- 2 large eggs
Instructions
- Preheat oven to 350°. Grease and flour an 8x4 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.
