FAT-FREE LEMON BLUEBERRY ZUCCHINI CAKE
A moist, delicious, guilt-free sweet treat.
Provided by Me
Categories Fruits and Vegetables Vegetables Squash
Time 1h55m
Yield 12
Number Of Ingredients 16
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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The Kiukambaa
[email protected]This cake is a delicious and healthy way to enjoy zucchini.
Jenisha Neupane
[email protected]This cake is perfect for summer picnics and potlucks.
Noah Freeman-Skinner
[email protected]This cake is a great make-ahead dessert. It's even better the next day.
Peter John
[email protected]I made this cake in a bundt pan. It looked beautiful!
Ehd e Wafa
[email protected]I added a cup of chopped walnuts to this cake. It gave it a nice crunch.
Ilmars Zaltans
[email protected]I made this cake gluten-free by using gluten-free flour. It turned out great!
Tasawer hussain Mallah
[email protected]This cake is a great way to use up zucchini. It's also a healthy snack or dessert.
Do Our Die
[email protected]I followed the recipe exactly, but the cake didn't turn out. I'm not sure what went wrong.
Ontor Ahmed
[email protected]The cake was dry and crumbly. I think I overcooked it.
Manpreet Brar
[email protected]This cake was a bit too bland for my taste. I think it could have used more lemon and blueberry flavor.
Nicolas
[email protected]I love this cake! It's the perfect combination of sweet and tart. The lemon and blueberry flavors really shine through, and the zucchini makes it moist and flavorful.
Ras hu
[email protected]This cake is so easy to make, and it's always a crowd-pleaser. I've made it for birthdays, potlucks, and even just for a snack. It's always a hit!
Matovu Ashiraf
[email protected]I made this cake for a potluck, and it was a huge hit! Everyone loved it, and I got several requests for the recipe.
Samuel Sillah
[email protected]This was the best zucchini cake I've ever had! The lemon and blueberry flavors were perfect together, and the cake was so moist and fluffy.
Rana Saad
[email protected]This cake is a keeper! It's moist, flavorful, and easy to make. I've made it several times already, and it's always a hit.
MD Rashel
[email protected]I was looking for a fat-free cake recipe, and this one fit the bill. It was surprisingly good! The cake was moist and flavorful, and the lemon and blueberry flavors were a perfect combination.
Obaid Rehmam
[email protected]This cake was easy to make and turned out great! I used fresh blueberries and lemons, and the flavor was amazing. My family loved it.
Naimah Aikins
[email protected]I'm not usually a fan of zucchini bread, but this cake changed my mind. The lemon and blueberry flavors really complemented the zucchini, and the cake was incredibly moist. I'm already planning on making it again for my next party.
Adrian Taylor
[email protected]This cake was a delightful surprise! I was hesitant about the combination of lemon, blueberry, and zucchini, but it turned out perfectly. The cake was moist and flavorful, with a lovely texture. I'll definitely be making this again!