Garden Harvest Cake

1. 1

   Prehneat oven to 350 F.

2. 2

   Lightly spoon flour into a dry mersuring cup; level with a knife.

3. 3

   Combine flour and the next 4

4. 4

   ingredients in a large bowl, stirring with a whisk.

5. 5

   Add grated apple, grated carrot, shredded zucchini, and walnuts to flour mixture; toss well.

6. 6

   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;

7. 7

   remove cake from pan. Cool completely on wire rack before slicing.

* Per serving · 4 servings · Values may vary.

No additional tips available.