Garden Harvest Bread with Zucchini, Apple and Carrot Recipe

Looking for an easy Garden Harvest Bread with Zucchini, Apple and Carrot recipe? Learn how to make Garden Harvest Bread with Zucchini, Apple and Carrot using healthy ingredients.


Submitted by younger_at_50

Makes 12 servings



Recipe from: http://kalynskitchen.blogspot.com/2009/09/recipe-for-low-sugar-and-whole-wheat.html

Recipe Ingredients for Garden Harvest Bread with Zucchini, Apple and Carrot

1 cup whole wheat flour (or all-purpose flour)
3/4 cup sugar (or Splenda)
2 tsp. ground cinnamon (I used Saigon Cassia cinnamon from The Spice House)
1 tsp. baking soda
1/4 tsp. salt (I used fine grind sea salt)
1/2 cup Granny Smith apple, peeled and grated (1 medium-sized apple)
1/2 cup grated carrot (1 medium carrot)
1/2 cup grated zucchini
1/2 cup chopped pecans (or walnuts, original recipe used 1/4 cup)
1/4 cup canola oil
1/4 cup buttermilk
2 large eggs

Recipe Directions for Garden Harvest Bread with Zucchini, Apple and Carrot

  1. Preheat oven to 350F/175C and spray a 8 X 4 inch loaf pan with non-stick spray or oil (Or you can use a 9 x 5 inch pan and have a flatter cake like I did!) In a large mixing bowl, add white whole wheat flour, Splenda (or sugar), baking powder, and salt. Mix together with large spoon until well-combined.

  2. Add grated apple, grated carrot, grated zucchini, and chopped pecans to the bowl with the flour mixture. Use the spoon to toss ingredients together until all ingredients are well coated with flour.

  3. In a smaller bowl, add canola oil, buttermilk, and eggs, and beat with a whisk for about 30 seconds, until well combined. Pour egg mixture into the other bowl with the flour mixture and stir until just combined. (Mixture will be fairly stiff.)

  4. Pour cake into oiled loaf pan. Bake at 350F/175C for about 50 minutes, or until a toothpick inserted into the center of the cake comes out completely clean. (For me, that was exactly 50 minutes.)

  5. Cool cake in the pan placed on a wire rack for 10 minutes. Then carefully remove cake from pan (I used a knife to go around the edge) and cool cake completely on rack before slicing. This lasted several days in the refrigerator, but only because I was very diligently using portion control!

Categories

Breads

Nutrition Facts
Serving Size 60.2g
Amount Per Serving
Calories
177
Calories from Fat
79
% Daily Value*
Total Fat
8.8g
14%
Saturated Fat
0.9g
5%
Trans Fat
0.0g
Cholesterol
35mg
12%
Sodium
175mg
7%
Potassium
82mg
2%
Total Carbohydrates
22.9g
8%
Dietary Fiber
1.2g
5%
Sugars
13.8g
Protein
2.8g
Vitamin A 16% Vitamin C 2%
Calcium 2% Iron 4%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
    Bad points
  • High in sugar
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