Yield: 9 serving  Prep: 20 minutes  Bake: 50 minutes  Cool:  Completely

My kids also love eating this for breakfast or snack time. The zucchini, carrot and apples add a unique flavor.

 

1 cup all-purpose flour (we use buckwheat flour)
¾ cup sugar
2 teaspoons baking soda
1 teaspoons baking soda
¼ teaspoon salt
½ cup grated peeled apple (1 medium)
½ cup grated carrot (1 medium)
½ cup shredded zucchini
¼ cup chopped walnuts, toasted
¼ cup canola oil (instead we use safflower oil)
¼ cup milk
2 large eggs
Cooking spray

 

1. Preheat oven to 350 degrees
2. Spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Add grated apple, grated carrot, shredded zucchini, and walnuts to flour mixture (I put everything in the food processor); and toss well. Combine oil, milk, and eggs in a small bowl, stirring with a whisk. Add egg mixture to flour mixture, stirring just until combined. Spoon batter into an 8×4-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 completely on wire rack before slicing.

1 slice =

Fat 9.7g

Carbohydrates 31.4g

Protein 3.8g

Fiber 1.3g

Inspired by Cooking Light April 2009, page 158