Garden Harvest Cake

• 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

1. Prehneat oven to 350 F.
2. Lightly spoon flour into a dry mersuring cup; level with a knife.
3. Combine flour and the next 4
4. ingredients in a large bowl, stirring with a whisk.
5. Add grated apple, grated carrot, shredded zucchini, and walnuts to flour mixture; toss well.
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. remove cake from pan. Cool completely on wire rack before slicing.

flour, sugar, cinnamon, baking soda, salt, apple, carrot, zucchini, walnuts, canola oil, nonfat buttermilk, eggs, cooking spray

Taken from www.epicurious.com/recipes/member/views/garden-harvest-cake-50044390 (may not work)