Garden Harvest Cake

This is delicious AND nutritious, but I really wish they didn't call it cake. I like bread so much better for recipes like this, because then I get to eat it for breakfast (even though it's as good as cake!) :)
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001886431

Yield: 9 servings (serving size: 1 slice)
Ingredients
* 4.5 ounces all-purpose flour (1 cup)
* 3/4 cup sugar
* 2 teaspoons ground cinnamon
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup grated peeled Granny Smith apple (about 1 medium)
* 1/2 cup grated carrot (about 1 medium)
* 1/2 cup shredded zucchini
* 1/4 cup chopped walnuts, toasted
* 1/4 cup canola oil
* 1/4 cup nonfat buttermilk
* 2 large eggs
* Cooking spray
Preparation
1. Preheat oven to 350°.
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Add grated apple, grated carrot, shredded zucchini, and walnuts to flour mixture; toss well. Combine canola oil, buttermilk, and eggs in a small bowl, stirring with a whisk. Add egg mixture to flour mixture, stirring just until combined. Spoon batter into an 8 x 4–inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on a wire rack; remove cake from pan. Cool completely on wire rack before slicing.
Nutritional Information
Calories: 223
Fat: 9.7g (sat 1g,mono 4.4g,poly 3.6g)
Protein: 3.8g
Carbohydrate: 31.4g
Fiber: 1.3g
Cholesterol: 47mg
Iron: 1.2mg
Sodium: 233mg
Calcium: 30mg