Quick announcement: We will be celebrating ONE YEAR OF Tempt My Tummy Tuesday on July 7th. Woo hoo! One year of wonderful recipes and foodie tips. To Celebrate TMTT’s Anniversary, Lana and I are hosting a giveaway. It will be for our FAVORITE cookbook!! I KNOW you all LOVE cookbooks. So, join us on July 7th to enter for a chance to win!
I know that my gardening friends are starting to gather their produce. How wonderful that must be…. fresh, homegrown veggies. I am a little jealous!! However, I know that once those plants start producing- you can get a little overwhelmed with the extras. I mean you can only eat so many raw veggies. Right?
Well, don’t get frustrated like this “un-happy housewife”. I have a GREAT recipe to eat right away or freeze for later. My mom shared this recipe recently. She made this Garden Harvest Cake and shared a loaf with me. It was great. It is yummy, moist, and not too sweet. You can have this as a breakfast cake or dessert.
- 1 cup (4.5 oz) all purpose flour
- 3/4 cup sugar
- 2 tsp. ground cinnamon
- 1 tsp. baking soda
- 1/4 tsp. 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 ( she used pecans)
- 1/4 cup canola oil
- 1/4 cup nonfat buttermilk
- 2 large eggs
- Cooking spray
Preheat oven to 350 degrees. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next four ingredients in a large bowl, stirring with a whisk. Add grated apple, grated carrot, shredded zucchini and walnuts (or pecans) to flour mixture and 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 a 8 x 4 inch loaf pan coated with cooking spray. Bake at 350 degrees 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.
(Photos from www.istock.com)