Cooking Light APRIL 2009
Yield: 9 servings (serving size: 1 slice)
Ingredients
4.5 ounces all-purpose flour (1 cup)
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
1/4 cup canola oil
1/4 cup nonfat buttermilk
2 large eggs
Cooking spray
Preparation
1. Preheat oven to 350°.
2. 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 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.
Nutritional Information
Amount per serving
Calories: 223 Fat: 9.7g Saturated fat: 1g Monounsaturated fat: 4.4g Polyunsaturated fat: 3.6g Protein: 3.8g Carbohydrate: 31.4g Fiber: 1.3g Cholesterol: 47mg Iron: 1.2mg Sodium: 233mg Calcium: 30mg
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