Kalyn's Kitchen

Garden Harvest Cake with Zucchini, Apple, and Carrot

Garden Harvest Cake with Zucchini, Apple, and Carrot would be nice for a special occasion, and this low-sugar cake has healthy vegetables, fruits, and nuts. And when I calculated the nutritional information I was pleasantly surprised that it was lower in carbs than I had imagined!

PIN Garden Harvest Cake to try it later!

Garden Harvest Cake with Zucchini, Apple, and Carrot cake served on plate top photo

I decided to post this recipe for Garden Harvest Cake with Zucchini, Apple, and Carrot after I got two e-mails within a couple of days asking me if I had any recipes for healthier desserts. I do have a good collection of those kinds of things back in the archives, so I asked people on the Kalyn’s Kitchen Facebook page what they thought about having an occasional feature to spotlight healthier desserts and other more indulgent dishes. The response was overwhelmingly in favor of the idea, so occasionally I’m going to share recipes for things that are more of a treat than my usual low-carb offerings.

Treats featured occasionally won’t always be sweets, but they’ll be the kind of recipes that would be an occasional treat if you’re following a carb-conscious eating plan. I realize not everyone might want that kind of recipe, but if you’re a strictly low-carb eater, there will always be the weekly Low-Carb Round-Up, and when I can find them I’ll offer low-carb alternates to the treats in the links immediately following the recipe!

And it seems perfect to mark the arrival of Fall with Garden Harvest Cake with Zucchini, Apple, and Carrot, which is a delicious loaf cake and a great way to celebrate the bounty of the season. I heard about this recipe  years ago from Twitter, and when my friend Addie sent out a link saying it was the most searched for recipe in the Austin American Statesman recipe database, I had to take a look. When I saw the recipe Addie tweeted for a cake with zucchini, carrots, and apple, I thought it would be fun to make a low-sugar and whole wheat version. (Now I can no longer find the original recipe online, so I’m even more glad I came up with a low-sugar version.)

I didn’t have the right size pan back in 2009 when I posted this recipe, so mine turned out a bit flat, but otherwise I loved this Garden Harvest Cake, especially the way you see colorful flecks of carrot in the finished cake. Some people might consider this more of a bread than a cake, but this was delicious, no matter what you call it!

Garden Harvest Cake with Zucchini, Apple, and Carrot process shots collage

How to Make Garden Harvest Cake with Zucchini, Apple, and Carrot:

(Scroll down for complete recipe with nutritional information.)

  1. Start preheating the oven, then combine the white whole wheat flour, sweetener of your choice, cinnamon, baking soda, and salt and mix together. 
  2. Chop up the pecans if you’re using them, which I do recommend!
  3. Add the grated apple, grated carrot, grated zucchini, and chopped pecans to the flour mixture.
  4. Then toss with a large spoon so all the ingredients are well-coated with flour.
  5. In a smaller bowl, whisk together the oil, buttermilk, and eggs, beating together well.
  6. Stir the egg mixture into the bowl with the flour mixture, and stir just until combined. The mixture was fairly stiff.
  7. Pour into a loaf pan that has been sprayed with non-stick spray or oil. (Here’s where you can see that I needed an 8 x 4 inch pan, but only had a 9 x 5 inch pan!)
  8. And here’s the finished cake, which I thought looked very tasty despite the fact that there was a slight crack in the top.

Low-Sugar and Whole Wheat Garden Harvest Cake with Zucchini, Apple, and Carrot found on KalynsKitchen.com

Low-Carb Cake or Muffins with Zucchini:

Low-Carb Zucchini Blueberry Cake with Lemon Frosting ~ All Day I Dream About Food
Gluten-Free and Low-Carb Flourless Zucchini Muffins with Pecans ~ Kalyn’s Kitchen
Low-Carb German Chocolate Zucchini Cake ~ Low-Carb Yum

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

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

Yield 8 servings
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes

This Low-Sugar and Whole Wheat Garden Harvest Cake with Zucchini, Apple, and Carrot would be a nice treat to share with guests.


  • 1 cup white whole wheat flour (see notes)
  • 3/4 cup Golden Monkfruit Sweetener (see notes)
  • 2 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1/4 tsp. salt (I used fine grind sea salt)
  • 1/2 cup peeled and grated Granny Smith apple (1 medium-sized apple)
  • 1/2 cup grated carrot (1 medium carrot)
  • 1/2 cup grated zucchini
  • 1/2 cup chopped pecans (or walnuts, original recipe used 1/4 cup)
  • 1/4 cup neutral-flavored oil (see notes)
  • 1/4 cup buttermilk
  • 2 large eggs
  • non-stick spray or oil for coating loaf pan


  1. Preheat oven to 350F/175C and spray a 8 X 4 inch loaf pan with non-stick spray or oil (Or you can use a 9 x 5 inch pan and have a flatter cake like I did!)
  2. In a large mixing bowl, add White Whole Wheat Flour (affiliate link), Golden Monkfruit Sweetener (affiliate link), cinnamon, baking soda, and salt.
  3. Mix together with large spoon until well-combined.
  4. Add grated apple, grated carrot, grated zucchini, and chopped pecans to the bowl with the flour mixture.
  5. Use the spoon to toss ingredients together until all ingredients are well coated with flour.
  6. In a smaller bowl, add oil, buttermilk, and eggs, and beat with a whisk for about 30 seconds, until well combined.
  7. Pour egg mixture into the other bowl with the flour mixture and stir until just combined. (Mixture will be fairly stiff.)
  8. Pour cake into oiled loaf pan.
  9. Bake at 350F/175C for about 50 minutes, or until a toothpick inserted into the center of the cake comes out completely clean. (For me, that was exactly 50 minutes.)
  10. Cool cake in the pan placed on a wire rack for 10 minutes. Then carefully remove cake from pan (I used a knife to go around the edge) and cool cake completely on rack before slicing.
  11. This lasted several days in the refrigerator, but only because I was very diligently using portion control!


I'm a fan of White Whole Wheat Flour (affiliate link), but you can use all-purpose flour if that's what you have on hand. I love Golden Monkfruit Sweetener (affiliate link) for baking, but use any sweetener you prefer (even sugar if you don't care about the carbs.) I would use Grapeseed Oil (affiliate link) for this recipe, but any oil that doesn't have a strong flavor will work.

Recipe adapted from Garden Harvest Cake by Jennifer Dunklee for the Austin American Spokesman.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 218Total Fat: 15gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 47mgSodium: 268mgCarbohydrates: 18gFiber: 3gSugar: 4gProtein: 5g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Garden Harvest Cake is probably too high in carbs for a traditional low-carb eating plan, but made with white whole wheat flour and an approved sweetener, this cake would be approved for phase 2 or 3 of the original South Beach Diet and would probably work for other low-glycemic eating plans.

Find More Recipes Like This One:
Use Dessert Recipes to find more recipes like this.Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Garden Harvest Cake with Zucchini, Apple, and Carrot

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    50 Comments on “Garden Harvest Cake with Zucchini, Apple, and Carrot”

  1. What a fun new Thursday feature!

  2. Kait, I think we should claim it's supposed to have that crack! Glad you liked it.

  3. I made it today and it is awesome! Mine cracked, too, along the top. But I can live with that! 🙂

  4. Okey doke. Thanks.

  5. Sarah Jo, I really aren't a good enough baker to even venture a guess, sorry.

  6. I made this today exactly according to recipe but I ended up making them into smaller sized muffins. Baked at 350*, these were done at 22 minutes because the batter seemed to be a bit wetter than I expected. My muffins look really different. Flavor is fine, they taste great. But they look as if they have been soaking in syrup. Very "holey". Do you know why this happened?

  7. I just made this. Quite tasty. I split the sweetener to 1/2 C Splenda and 1/4 C brown sugar.

  8. Wonderful basic recipe – easy, yummy and healthy! I used my breadmaker and a combination of whole grain flours, a pear instead of an apple, raw sunflower seeds for the nuts and a bit of molasses with the splenda. Will get apples and walnuts at the store and try that combo. As another commenter mentioned, it is delicious with my homemade plain greek yogurt!

  9. Just tasted it, it's delicious! The only problem is you can't get bored of it, the texture and the taste are extremely intriguing. I think next time I will try maple syrup or molasses instead of sugar. I bet a slice of this cake with some extremely creamy plain yoghurt would be a heavenly match. Thank you 🙂