Ingredients
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
Preparation
Prehneat oven to 350 F. Lightly spoon flour into a dry mersuring cup; level with a knife. Combine flour and the next 4 ingredients 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 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; remove cake from pan. Cool completely on wire rack before slicing.
