Garden Harvest Cake Recipes

GARDEN HARVEST CAKE

Garden Harvest Cake image

Zucchini, carrot, and apples add moisture and flavor, elminating the need for excess butter and oil. This simple cake only takes about 10 minutes to prepare the batter, and it's great for breakfast. Each serving is 1 slice. I found this recipe in Cooking Light magazine. I have not tried this recipe, but I'm posting it for safe keeping. I plan to use Splenda for the sugar.

Provided by internetnut

Categories < 4 Hours

Time 1h5m

Yield 1 loaf, 9 serving(s)

Number Of Ingredients 13

Ingredients

4 1/2 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 peeled granny smith apple, grated (1 medium)
1/2 cup grated carrot (1 medium)
1/2 cup shredded zucchini
1/4 cup chopped walnuts, toasted
1/4 cup canola oil
1/4 cup fat-free buttermilk
2 large eggs
cooking spray

Steps:

Preheat oven to 350.
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 the 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 8x4-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.

Nutrition Facts : Calories 216.2, Fat 9.5, SaturatedFat 1, Cholesterol 47, Sodium 225.4, Carbohydrate 30.3, Fiber 1.3, Sugar 18, Protein 3.5

GARDEN HARVEST CAKE

GARDEN HARVEST CAKE image

Categories Bread Vegetable Bake Kid-Friendly Healthy

Yield 10

Number Of Ingredients 13

Ingredients

1 cup flour
3/4 cup sugar
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup grated pelled Granny Smith apple (1 medium)
1/2 cup grated carrot (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

Steps:

Prehneat oven to 350 F. Lightly spoon flour into a dry mersuring cup; level with a knife. Combine flour and the next 4 ingredients 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 8x4-inch loaf pan coated with cooking spray. Bake at 350 for 50 minutes or until a wooded pick inserated into center comes out clean. Cool 10 minutes in pan on a wire rack; remove cake from pan. Cool completely on wire rack before slicing.

GARDEN HARVEST QUICK BREAD

Garden Harvest Quick Bread image

This 2008 Cooking Light Ultimate Reader Recipe Contest winner quickly became one of my baking main-stays. Often I'll double the batch and freeze the extra loaf. I've adapted Jennifer Dunklee's original recipe by adding whole wheat flour, nutmeg and cloves while decreasing cinnamon and maintaining apple skin. You can find the original thanks to internetnut; just search Food.com for "Garden Harvest Cake".

Provided by curvy

Categories Quick Breads

Time 1h5m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 16

Ingredients

1/2 cup all-purpose flour
1/2 cup whole wheat flour
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup apple, grated (about 1 small Granny Smith)
1/2 cup carrot, grated (about 1 small)
1/2 cup zucchini, shredded (about 1/2 small)
1/4 cup walnuts, chopped and toasted
1/4 cup canola oil
1/4 cup fat-free buttermilk
2 large eggs, lightly beaten
cooking spray

Steps:

Preheat oven to 350 degrees. Coat a loaf pan with cooking spray and set aside.
Combine flours and next five ingredients (through salt) in a large bowl until dry ingredients are well blended.
In a separate small bowl whisk together canola oil, buttermilk and eggs. (Kitchen tip: sour milk can substitute for buttermilk. Milk can be soured by adding a small dash of vinegar to a bit less than 1/4 milk. Let milk sour for a few minutes before mixing into wet ingredients.).
Add wet mixture to dry mixture, stirring until moist. Fold in grated apple, zucchini and carrots and walnuts, mixing until evenly distributed throughout batter.
Pour batter into greased loaf pan. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in the center comes out clean. Let cool on wire rack.

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