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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Garden Harvest Cake Recipe

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This recipe for Garden Harvest Cake is from Ali's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 1/2 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:
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.
Number Of Servings:
Number Of Servings:
9
Preparation Time:
Preparation Time:
10 min
Personal Notes:
Personal Notes:
Amount per serving
Calories: 223
Fat: 9.7g
Saturated fat: 1g
Monounsaturated fat: 4.4g
Polyunsaturated fat: 3.6g
Protein: 3.8g
Carbohydrate: 31.4g
Fiber: 1.3g
Cholesterol: 47mg
Iron: 1.2mg
Sodium: 233mg
Calcium: 30mg

 

 

 

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