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Garden Harvest Cake Recipe

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This recipe for Garden Harvest Cake, by , is from Hutter Family Cookbook Project , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Ann Van Allen


4.5 oz (1 cup) flour
3/4 cup sugar
2 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
1/2 cup grated, peeled Granny Smith apples (1 med)
1/2 cup grated carrot, (about 1 med)
1/2 cup shredded zucchini
1/4 cup chopped walnuts, toasted
1/4 cup canola oil
1/2 cup nonfat buttermilk
2 eggs

Weigh or lightly spoon flour into measuring cup, level with a knife.
Combine flour and spices in a bowl, stirring with a whisk. Add grated apples, carrots and zucchini and walnuts to flour mixture, toss well.
Combine oil, buttermilk and eggs in a small bowl, stirring with a whisk. Add to flour mixture, stir just until combined.
Spoon batter into bread pan coated with Pam spray.
Bake 350 for 60 minutes. Cool 10 minutes before removing from pan. Cool completely on wire rack before slicing.
9 servings, 233 calories each slice
Source: Cooking Light April 2009




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