Garden Harvest Cake

Desserts. "Zucchini, carrot, and apples add moisture and flavor, eliminating the need for excess butter and oil. This simple cake only takes about 10 minutes to prepare the batter, and I love it for breakfast." —Jennifer Dunklee, Medford, Mass.

Yield: 9 servings (serving size: 1 slice)

Ingredients

• 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

Preparation

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.

Nutritional Information

Calories:

223

Fat:

9.7g (sat 1g,mono 4.4g,poly 3.6g)

Protein:

3.8g

Carbohydrate:

31.4g

Fiber:

1.3g

Cholesterol:

47mg

Iron:

1.2mg

Sodium:

233mg

Calcium:

30mg