Garden Harvest Cake/Bread

Makes 9 servings

Zucchini, carrot, and apples add moisture and flavor, eliminating the need for excess butter and oil. GREAT FOR BREAKFAST!

ingredients

Cake/Bread Ingredients:

Optional Substitutions:

You can use one or all of the following substitutions:
1. BUTTERMILK SUBSTITUTE: Mix 1 C milk/1 Tbsp lemon juice OR vinegar. Let stand for 5 minutes. After 5 minutes, mix together well and use as buttermilk in any recipe!
2. Use whole wheat flour
3. Use applesauce for oil
4. Only use 1/2 C sugar (healthier)
5. Skip nutmeg and use 2 tsp cinnamon
6. Try maple syrup in place of sugar

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1. Preheat oven to 350 degrees.
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2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next four ingredients (through salt) in a large bowl stirring with a whisk.
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3. Add grated apple, grated carrot (can use food processor), shredded zucchini, and walnuts to flour mixture; toss well.
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4. Combine canola oil, buttermilk, and eggs in a small bowl, stirring with a whisk. Add egg mixture to flour mixture, stirring just until combined.
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5. Spoon batter into an 8x4-inch pan coated with cooking spray. Bake @ 350 degrees for 50 minutes or until a wooden pick inserted in the center comes out clean.
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NOTE: you can make smaller loaves - lower cook time to 25-30 minutes and cover with foil after 20 minutes of cook time (to prevent it browning too much on top before cooking all the way through)
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6. Cool 10 minutes in pan on a wire rack; remove cake from pan. Cool completely on wire rack before slicing.