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Garden Harvest Cake

Garden Harvest Cake is an 8x4 inch quick bread that can be served as breakfast, snack or dessert.
Course Dessert
Cuisine American
Keyword Garden Harvest, Zucchini Cake
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 10
Author Anna
Cost 5


  • 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 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.