I’m always in the mood for new bread or cake recipes and when I spotted this one in Cooking Light I knew I would be trying it soon. It was also a great excuse to use my stoneware loaf pan again! This cake was so tender and moist. I loved how sweet it was too. It smelled just like fall when it was baking. Memories!
I did learn that I should trust the recipe. When it says that 1 carrot shredded will equal 1/2 of a cup, believe it! I bought double the amount called for of apple, zucchini and carrots. So, I ended up doubling the recipe. I kept one loaf and sent the other with my husband to his work. If you double the recipe I suggest using a food processor to shred the apples, zucchini and carrots. It will go much faster than by hand (I know from experience)!
Garden Harvest Cake
source: Cooking Light
- 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.