Gingerbread Spice Cake

image from doitdelicious.com

We are preparing for a road trip and I like to take veggie muffins for snacks and breakfasts.  I made this bread into muffins.  I made it exactly as written, but I added walnuts and I baked it in a muffin tin for 18-20 minutes.  We taste-tested and they are yummy.  The other 10 are in a bag in the freezer until our trip, provided we don't sneak any before then!

Gingerbread Spice Cake (or Muffins)
Nonstick cooking spray
1 cup whole-wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon cinnamon
1⁄4 teaspoon ground cloves
1⁄4 teaspoon allspice
1⁄4 teaspoon salt
3⁄4 cup firmly packed light or dark brown sugar
1⁄4 cup canola or vegetable oil
1 large egg
1 cup broccoli puree
1⁄2 cup carrot puree
1⁄2 cup nonfat plain yogurt
1⁄4 cup molasses
2 teaspoons pure vanilla extract
1 tablespoon grated orange zestPreheat the oven to 375°F. Coat a 9x5-inch loaf pan with cooking spray. In a bowl or zipper-lock bag, mix the flours with the baking soda, ginger, cinnamon, cloves, allspice, and salt; set aside. In a large mixing bowl or the bowl of an electric mixer, beat the sugar, oil, and egg until smooth. Beat in the vegetable purees, yogurt, molasses, vanilla, and orange zest. Add the flour mixture and mix until smooth. Pour the batter into the pan and smooth the top. Bake until a toothpick comes out clean when inserted into the center of the cake, 45 to 50 minutes. Cool 5 minutes in the pan before turning the cake out onto a rack to cool completely. * Recipe from Deceptively Delicious by Jessica Seinfeld