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

Ingredients

• 1 cup white whole wheat flour, or all-purpose flour
• 3/4 cup Stevia in the Raw or other sweetener of your choice
• 2 tsp. ground cinnamon
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup peeled and grated Granny Smith apple
• 1/2 cup grated carrot
• 1/2 cup grated zucchini
• 1/2 cup chopped pecans
• 1/4 cup canola oil
• 1/4 cup buttermilk
• 2 large eggs
• Non-stick spray or oil for coating loaf pan

Directions

1. Heat the oven to 350F/175C, then coat a 8 X 4 inch loaf pan with non-stick spray or oil. You can also bake it in a 9 x 5 inch pan, which will give you a lower, flatter cake.
2. In a large mixing bowl, combine the white whole wheat flour, sweetener, cinnamon, baking soda, and salt. Stir with a large spoon until the dry ingredients are evenly blended.
3. Add the grated apple, grated carrot, grated zucchini, and chopped pecans to the flour mixture. Toss everything together with the spoon until the fruit, vegetables, and nuts are coated in the flour mixture.
4. In a smaller bowl, whisk the canola oil, buttermilk, and eggs for about 30 seconds, just until the mixture looks smooth and combined.
5. Pour the egg mixture into the bowl with the flour mixture, then stir only until the batter comes together. It will be fairly stiff, so do not worry if it takes a little effort.
6. Transfer the batter to the prepared loaf pan.
7. Bake at 350F/175C for about 50 minutes, until a toothpick pushed into the middle comes out completely clean. That may be exactly 50 minutes.
8. Set the pan on a wire rack and let the cake cool for 10 minutes. Carefully loosen and remove the cake from the pan, using a knife around the edge if needed, then let it finish cooling on the rack before you slice it.