Saturday, March 6, 2010

Garden Harvest Cake

1 cup flour
3/4 cup sugar
2 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
1/2 cup peeled and grated tart apple
1/2 cup shredded zucchini
1/4 cup walnuts or pecans, preferably toasted
1/4 cup canola oil
1/4 cup nonfat buttermilk
2 large eggs

Preheat oven 350 degrees F. Combine flour, sugar, cinnamon, soda, and salt in a large bowl. Stir with whisk. Add apple, carrots, zucchini and nuts. Toss. Combine oil, milk and eggs in a small bowl. Add to dry ingredients, stirring just until combined. Spoon batter into prepared 8x4 inch loaf pan. Bake for 50 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan. Remove and cool completely before slicing.

This recipe is one of my family's favorites from my Cooking Light magazine. I am submitting this recipe in response to requesting recipes for the ULTIMATE RECIPE SWAP using flour, a common pantry item.

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