Low-Sugar and Whole Wheat Garden Harvest Cake with Zucchini, Apple, and Carrot

(from kylerhea’s recipe box)

Makes one loaf, recipe adapted from Garden Harvest Cake by Jennifer Dunklee for the Austin American Spokesman, doesn’t seem to be a way to link directly to the recipe

Source: Kalyn's Kitchen

Categories: Apples, Baked Goods, Buttermilk, Carrots, Dessert, July2012, Zucchini


  • 1 cup white whole wheat flour (or all-purpose flour)
  • 3/4 cup Splenda or Stevia in the Raw (or use sugar if you prefer)
  • 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 peeled and grated Granny Smith apple (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
  • non-stick spray or oil for coating loaf pan


  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 × 5 inch pan and have a flatter cake like I did!) In a large mixing bowl, add white whole wheat flour, sweetener, cinnamon, 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!

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