Monday, November 16, 2009
Garden Harvest Cake
I know this little bread doesn't look like much but I just love it! It's so delicious and moist. Loaded with healthy veggies and fruit, it's a perfect snack or breakfast food for the kids.
I made this recipe exactly as written but omitted the walnuts because my daughter can't eat nuts yet. Next time, to make it even healthier I might sub half of the flour for whole wheat flour and also cut down on the sugar a bit. I made these in mini loaf pans which brought the cooking time down to about 35 minutes.
You might have noticed that the last few posts have been recipes like this one or some other dessert type food. While I have been cooking dinner every night because of the time change, I haven't been able to photography any of it. I really need to construct or purchase a "light box" like this one ASAP.
1 cup all-purpose flour
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
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.