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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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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. Ingredients:
4.5 ounces all-purpose flour (1 cup) |
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 |
cooking spray |
Directions:
1. Preheat oven to 350°.
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.
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