Fat Free Lemon Blueberry Zucchini Cake Recipes

FAT-FREE LEMON BLUEBERRY ZUCCHINI CAKE

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.

LOW FAT BLUEBERRY LEMON CAKE

Steps:

• Preheat oven to 350 degrees. Spray a 12 cup non-stick or silicone bundt pan with cooking spray.
• In a large mixing bowl cream together, butter, applesauce, brown sugar, white sugar and sugar substitute. Add in egg substitute and vanilla extract and mix well. It might look slightly separated but that is o.k.
• In another bowl whisk 2 1/2 cups flour with baking powder and salt; set aside.
• Add flour mixture to butter mixture in three additions, alternating with sour cream.
• Re-use flour bowl to toss blueberries and zest with remaining teaspoon flour.
• Spread batter in prepared pan.
• Bake cake on bottom rack of oven until a toothpick inserted into center comes out clean, about 60 to 70 minutes.
• Cool in pan 20 minutes then invert onto a wire rack.
• Make a simple glaze with icing sugar and lemon juice or dust with icing sugar just before serving.