Garden Harvest Cake Recipe (2024)

This is fantastic! Not only tasty but so quick and easy to make.Online Cake

Deliciously moist! I quadruple it every time because it gets eaten up in our house! Try adding vanilla and mini chocolate chips! YUM!

So, so, easy to make and so, so yummy. The smell brought my daughter (a vegetarian) out of her slumbers for a piece. It was still warm when we had our first piece. Crunchy outside (we liked it that way) and super moist inside. I tried to get most of the liquid out of the zucchini before mixing, I was too lazy to toast the walnuts, and I added a 1 oz box of raisins. I also used shredded carrots (and I cut up a little) from the veggie/salad aisle. The granny smith apple is a genius ingredient; adds texture, sweetness and some more moistness. Will be making this during the zucchini harvest months.

This is a family favorite and a fantastic recipe for getting veggies! I always double the recipe and make them into muffins (baking for 20-25 min). Everyone--kids and adults--loves them, and they hardly last more than a day or two. I recently started juicing fruits and veggies and this recipe works great for using the leftover pulp! Just throw in whatever pulp was juiced and maybe a fresh apple and there ya go! I've also subbed the canola oil with coconut oil, used 1/2 whole wheat flour, and reduced the amount of sugar called for. Always great!

is this a sweet cake or a savoury cake? If I dont add sugar in the cake, will it also taste nice? Thanks, i would like to try this recipe without adding any sugar.

Wonderful! Moist; not too sweet. A real hit with friends. I always make two batches at the same time. Slice each loaf into 12 slices. Freeze individually wrapped slices in parchment. That way I can have one piece whenever. I use 1 tablespoon of non fat dried buttermilk added to dry ingredients and then substitute 1/4 cup water for the 1/4 cup nonfat buttermilk. For grated carrots I use purchased shredded carrots that probably cuts some of the moisture. It bakes in 50 minutes, slips out of the pan after cooling for ten minutes.

This was very moist and so good! We all loved it. I do agree that it could really be a quick bread but it really makes a great dessert too.

Very good, I was worried about how wet the batter was, but turned out perfectly, just like the picture.

Very moist and great sweet flavor. Only challenge was I had to bake it at least 15 minutes longer than recipe called for due to the incredible moistness. Wonder if I had too much zucchini or apple?

Really great! Brought this to a family celebration and it was very well-received. Good warm from the oven or cold. Great for a breakfast treat too.

This is a very good "zucchini muffin" type quick bread and is quite tasty. I made a mistake in reading and used only 1/4 cup sugar, but it turned out really good. Perfect for a cup of tea or coffee in the afternoon. Texture is terrific and I will definitely make it again. Didn't give it full stars as it isn't much different in taste than others I have made in the same category, so it didn't knock my socks off. But very good nonetheless.

It's fast, it's easy, you can make it from almost nothing.....and it's delicious & healthy! I use whole wheat flour and sometimes Splenda instead of sugar and it still tastes great! We use it for a quick breakfast snack with our morning coffee.

Love this cake, although I tell myself it's bread so I can eat more of it. All 3 of my boys (10, 4 and 1 yr.) love this cake and can't seem to get enough of it. It's so quick, easy to prepare.

My daughter (13) loved it, thought this was the best "quickbread" she'd ever tasted. Husband loved it, too. The 9 year old hated it, I think he could see the vegetables in it before he even took a bite. I used whole wheat flour, gala apple, baked it in a square pan. Turned out great! Super moist.

Made as directed except subbed applesauce for the oil. So moist and flavorful - perfect for breakfast!

Just delicious! I used 2 TB oil and 2 TB applesauce, cut sugar to 1/2 cup, added 3 TB wheat germ and 1/4 cup golden raisins. Also used 1 tsp. cinnamon and 1 tsp. cardamon, which really brought out the apple flavor. And I did not bother peeling the granny smith apple. Came out moist but firm, so tasty and could be eaten either for desert with powdered sugar and/or a dollop of whippped or ice cream, or for breakfast or snack with cream cheese. Fantastic recipe!

Made to recipe, except shredded all to uniform size. Makes a no-rise loaf. Dense, very moist, good use of summer squash.

It was okay but I've had better zucchini breads. I don't think I'll make it again.

This bread is very moist and tasty. My 2-year old loves it! I used a gala apple, but otherwise followed the recipe exactly. It's good for breakfast with some cream cheese.

Very moist. I like the additional fruit and veggies in the bread. A great new zucchini bread recipe.

This was amazing. I doubled the recipe and added a bit more veggies and apple than called for. I also added a bit more walnuts and added golden raisins, too. So good!

Very, very good. Nice and moist!

Very YUM. My kids liked it too. Will do this recipe again and again. I added more nuts and may try to add raisins as others have suggested, though the recipe is very goodas is. Gets VERY brown, which kind of worried me as I thought it would be crispy, but is VERY moist and is not hard or crispy at all and tastes VERY good.

Delicious and so moist! I didn't have buttermilk, so substituted a milk/vinegar mixture that I found online. Also, try using 1 tsp cinnamon and 1 tsp ground cloves instead of all cinnamon--really gives this a wonderful flavor. I've already made this twice in one week--my husband & kids love it.

Love this bread/cake! Very flavourful and moist. The taste kind of reminds me of carrot cake. I will definitely make it again. I made it using whole wheat flour instead of all purpose, and I used 1/2 cup sugar instead of 3/4 cup. I'd reduce the sugar more next time (to make it healthier) and maybe try maple syrup instead of granulated sugar.

We have made this recipe at least four times. It is SO EASY to make(use food processor for veggies/apples). We usually make smaller loaves lower the cook time to between 25-30 min. Only issue I have had is it browning too much on top before cooking all the way through-fixed by placing foil atop the loaves after 20 min of cook time. My daughter's love it and I like that they are eating something a little more healthy in the morning. So far have had luck freezing/defrosting them too!

I LOVE this bread!! I made 9 loaves in 2 weeks - I have everyone hooked. I made a few alterations that worked out well. I used whole wheat flour, egg beaters, applesauce (for the oil) and added 1/4 C of raisins. YUMMY! I also made this for an Easter brunch (group of 20+) and we ran out it was so good.

Very moist.. i was worried it would be too moist but just made sure to cook through. Very good for breakfast or for a weeknight sweet before bed. Toasts well. Added more walnuts than called for (1/3rd cup) and would do so again.

Tasted like pudding cake, very moist. I used white whole wheat flour and instead of 1/4 Cup of oil, I used 3 TBS of applesauce and 1 TBS of oil, the cake still came out greasy enough.

a lot like carrot cake

this was a great cake! I wasn't sure that I would like it with the carrots, but made it exactly like the recipe stated. It was extremely moist and was gone the next day! I too love it when I can get veggies in my desserts.

This turned out perfect. Very moist and excellent texture. I used two medium granny smith apples instead of just one. I think next time I will add more walnuts and raisins. I will definitely be making this again.

This is a very good cake/breakfast bread. I doubled the recipe and made an extra loaf for the freezer. I love recipes that get their moistness from "hidden" fruits and veggies.