Thursday, August 26, 2010

Garden Harvest Mini Bundts

Recipe adapted from Cooking Light April 2009

1 cup flour
3/4 cup sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1 apple, grated
1/2 cup baby carrots, grated
1 small zucchini, grated
1/4 cup canola oil
1/4 cup nonfat milk
2 large eggs

Preheat oven to 350°. Spray wells of a mini bundt pan with cooking spray.

Combine flour, sugar, cinnamon, baking soda, and salt in a large bowl, stirring with a whisk. Add apple, carrot, and zucchini to flour mixture; toss well. Combine canola oil, milk, and eggs in a
small bowl, stirring with a whisk. Add egg mixture to flour mixture, stirring just until combined.

Spoon batter evenly into mini bundts.

Bake for 22-25 or until a wooden pick inserted in the center comes out clean. Cool 5 minutes in pan on a wire rack; remove cake from pan. Cool completely on wire rack before slicing.

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