Fat Free Lemon Blueberry Zucchini Cake Recipes

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FAT-FREE LEMON BLUEBERRY ZUCCHINI CAKE



Fat-Free Lemon Blueberry Zucchini Cake image

A moist, delicious, guilt-free sweet treat.

Provided by Me

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h55m

Yield 12

Number Of Ingredients 16

cooking spray
2 cups all-purpose flour
2 cups whole wheat flour
1 teaspoon baking powder
¾ teaspoon salt
¼ teaspoon baking soda
1 (8 ounce) container fat-free blueberry yogurt
1 cup brown sugar
1 cup white sugar
¾ cup fat-free egg substitute
1 lemon, zested
1 teaspoon lecithin granules
2 cups shredded zucchini, squeezed dry
2 cups fresh blueberries
⅓ cup white sugar
1 lemon, juiced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.
  • Mix all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a bowl.
  • Beat blueberry yogurt, brown sugar, 1 cup white sugar, egg substitute, lemon zest, and lecithin together in a large bowl until smooth. Fold in zucchini. Stir in flour mixture until just incorporated. Fold in blueberries very gently. Pour into the prepared tube pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Let cool in the pan, 30 minutes. Invert cake onto a plate.
  • Combine 1/3 cup white sugar and lemon juice in a small saucepan over low heat; cook and stir until sugar dissolves and syrup is clear, 5 to 8 minutes.
  • Poke small holes all over the cake with a toothpick. Pour lemon syrup over the cake.

Nutrition Facts : Calories 333.4 calories, Carbohydrate 76.3 g, Cholesterol 0.3 mg, Fat 1.4 g, Fiber 3.8 g, Protein 7.7 g, SaturatedFat 0.2 g, Sodium 258.9 mg, Sugar 45 g

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