I was on the search for a additional recipe to use for brunch that would feature vegetables when I came across this gem that features carrots, zucchini and apples. I know that zucchini season is just about over so feel free to add an additional 1/4 c each of the shredded apple and carrot to make up the difference. The only alteration I made to this recipe was to bake it in a 8" cake pan, which brought the cooking time down to 35 minutes. This turned out to be an easy to make recipe using ingredients I already had on hand.

Harvest Cake

Recipe from Cooking Light, April 2009

1 c all-purpose flour
3/4 c sugar
2 tsp baking soda
1/4 tsp salt
1/2 c grated Granny Smith apple, any firm apple will work
1/2 c grated carrots (about 1 medium)
1/2 c grated zucchini
1/4 c chopped walnuts, toasted
1/4 c canola oil
1/4 c nonfat buttermilk - link below on how to make your own
2 large eggs

Preheat oven to 350 degrees

Lightly spoon flour into a dry measuring cup and level with a knife. Combine flour and the next 4 ingredients in a large bowl, stirring with a whisk. Add grated apple, carrot and zucchini and chopped 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 the flour mixture, stirring until just 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.

*Buttermilk is easily made with lemon & milk - here are the instructions