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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 218.3
  • Total Fat: 11.1 g
  • Cholesterol: 42.7 mg
  • Sodium: 207.8 mg
  • Total Carbs: 28.4 g
  • Dietary Fiber: 3.0 g
  • Protein: 3.8 g

View full nutritional breakdown of Whole Wheat Garden Harvest Cake calories by ingredient
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Whole Wheat Garden Harvest Cake

Submitted by: MITSRN

Introduction

Will help in using up that zucchini! Moist and delish! Will help in using up that zucchini! Moist and delish!
Number of Servings: 10

Ingredients

    1 cup whole wheat, white flour, or all purpose flour
    3/4 cup slenda (or sugar) This is calculated using sugar
    2 tsp. cinnamon
    1 tsp. baking soda
    1/4 tsp salt
    1/2 cup peeled and grated Granny Smith apple
    1/2 cup grated carrot
    1/2 cup grated zucchini
    1/2 cup chopped pecans
    1/4 cup canola oil
    1/4 cup buttermilk
    2 large eggs

Directions

Preheat oven to 350 and spray a 8x4 loaf pan with non-stick spray. In a large mixing bowl, add flour, splenda or sugar, baking soda, cinnamon, and salt. Mix together.
Add grated apple, carrot, zucchini, and pecans and mix well.
Combine remaining ingredients in small bowl and then add to the dry ingredients. Mixture will be fairly stiff.
Pour into loaf pan and bake at 350 for about 45 min. Test doneness with toothpic. Cool cake in the pan on a wire rack for 10 minutes and then remove cake from pan and cool completely on rack before slicing.

Number of Servings: 10

Recipe submitted by SparkPeople user MITSRN.





TAGS:  Desserts |

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