"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Zucchini, Carrot, Apple Cake Recipe

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This recipe for Zucchini, Carrot, Apple Cake, by , is from Recipes Made With Love: Comforting for Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, June 25, 2009


1 cup flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup grated Granny Smith apple, peeled
1/2 cup grated carrot
1/2 cup shredded zucchini
1/4 cup chopped walnuts
1/4 cup canola oil
1/4 cup nonfat buttermilk
2 eggs
Cooking spray

Preheat oven to 350.

Combine flour thru salt in large bowl - whisk to combine. Add apple, carrot, zucchini and nuts. Toss well.

Combine oil, eggs and buttermilk in small bowl -whisk. Add egg mixture to flour mix- stirring only until combined. Spoon into 8x4 loaf pan sprayed with cooking spray.

Bake 50 minutes at 350 or until toothpick comes out clean. Cool 10 minutes in pan and then remove and continue cooling on wire rack.




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