eat your veggies cake

i started flipping through the KAF catalog a few days ago, and came across their recipe for zucchini and carrot muffins.  the recipe seemed exceedingly healthful (seriously, wheat flour, 2 tbsp of oil, 1/2 cup sugar, and lots of zucchini and carrots) that i decided to give it a go.  plus, i went a little overboard at the farmers market buying up whole lots of zucchini and carrots, and needed a vehicle for expunging the garden bounty from my now over stuffed refrigerator.

not wanting to muck about in search of my mini muffin pans (as per the original recipe), i decided to bake the batter in a loaf cake pan.  the resulting loaf cake turned out to be quite delicious — although, in the future, i’d cut the sugar content even more.  the amount of sugar the cake needed, really depends on the sweetness of the dried fruits used.  i used chopped up dried pineapples that really added quite enough sweetness wholly of their own.

hubby started to call the cake, the vegetable cake, and the name sort of stuck. . .

Eat Your Veggies Cake
(makes one 1x9inch loaf cake; modified from the original KAF zucchini and carrot muffins recipe)

Wheat Flour 1 cup
Baking Powder 1 tsp
Cinnamon 1 tsp
Salt ½ tsp
Sugar 1/3 cup
Canola Oil 2 tbsp
Egg 1 large one
Zucchini 1 cup, shredded
Carrots 1 cup, shredded
Pecans ¼ cup, chopped
Dried Pineapples ¼ cup, chopped
  1. Pre-heat oven to 350ºF and grease a 9 inch loaf pan.
  2. Whisk together wheat flour, baking powder, cinnamon, salt and sugar in the bowl of your standmixer.
  3. Add in oil, egg, zucchini, carrots, pecans and dried pineapples.  Mix until just combined.
  4. Pour batter into loaf pan, and bake for 35-45 minutes, or until a cake tester comes out clean.
  5. Cool in pan for 10 minutes and then transfer to a rack to cool completely.

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