FarmersMarketsnackcake

Farmer's Market Snack Cake

Sneak nutrition ionto your kids' snacks withthis moist cake. It cleverly disguisis nutrient-packed vegetables as a dessert treat. This not-too-sweet cake is thick and dense, so a small square is very filling.

Ingredients

Vegetable Oil Spray 1/2 c pineapple juice

1 1/2 cups all-purpose flour Egg substitute equal to 1 egg, or 1 egg

1/2 to 3/4 c sugar 1 Tablespoon vegetable oil

1 teaspoon baking soda 1 teaspoon ground cinnamon

1/2 c shredded zucchini 1 teaspoon vanilla extract

1/2 c shredded sweet potato 1 cup peach butter or apple butter

3 tablespoons chopped walnuts

Preheat oven to 325F. Spray an 8 inch square baking pan with vegetable oil spray. In a large bowl, stir together flour, sugar, and baking soda. Stir in zucchini, carrot, sweet potato, and walnuts.

Add remaining ingredients except peach butter; stir just until combined (batter will be slightly lumpy) Pour into baking pan.

Bake for 30 minutes, or until a toothpick inserted in center comes out clean.

Let cool for about 10 minutes, then cut into 2 inch squares. Place each square on a dessert plate; spread each square with 1 tablespoon peach butter.

COOK's Tip

The next time you're at a farmer's market, stock up on different fruits and vegetables that will work well in this cake. You'll need 1 1/2 cups peeled, grated raw parnips, butternut or acorn squash, apples, pears, or pumpkin, or unpeeled crookneck squash.