Garden Harvest Cake
- Number of Servings: 9
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
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.
Number of Servings: 9
Recipe submitted by SparkPeople user BEEZA5.
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.
Number of Servings: 9
Recipe submitted by SparkPeople user BEEZA5.
Nutritional Info Amount Per Serving
- Calories: 218.4
- Total Fat: 8.8 g
- Cholesterol: 47.5 mg
- Sodium: 231.1 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 1.8 g
- Protein: 3.8 g