Eating Veggies - Garden Harvest Cake

I am going to share one of my favorite recipes with you, it's a Cooking Light recipe for a yummy Garden Harvest Cake -( click here to read the reviews)...my husband calls it 'bread' because it's made like banana or zucchini bread...guess that makes him feel less guilty when he eats 2-3 pieces.  Seriously it is great served any time of the day...breakfast - toasted with a bit of cream cheese or for a light snack!  This is a great way to add some veggies to your kids diet...the carrots and zucchini are grated so fine they will never know it's in there.  I also replace the oil in the recipe with applesauce to cut down on the fat.  

Ingredients:

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 (optional) 

1/4 cup canola oil (or 1/4 c. applesauce) 

1/4 cup nonfat buttermilk 

2 large eggs 

Cooking spray   

Directions:  

1. Preheat oven to 350°.

2. 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.

This recipe can easily be doubled and one loaf can even be frozen to be enjoyed later!