Zucchini Bundt Cake

1.5c white flour (+2TB for altitude baking)
1.5c whole wheat flour
0.75c Splenda brown sugar mix
2c grated zucchini (1 large)
1c liquid egg substitute (+0.25c for altitude)
2tsp cinnamon
1tsp salt
1Tb baking powder
1/4tsp nutmeg
1/4tsp ground ginger
2/3c unsweetened applesauce (+dollop for altitude)

Preheat the oven to 350F. Grease a Bundt pan with nonstick cooking spray.

In a large bowl, mix together the flours and the Splenda (may need to work the lumps out with a fork). In a separate bowl, mix together everything else until well blended. Add half of the wet ingredients to the dry ingredients bowl; stir well. When the liquid is mostly absorbed, add the rest of the wet ingredients and stir until just combined (too much stirring will screw up the cake texture). Bake at 350F for 50-55 minutes or until a knife inserted 1" from the edge comes out clean.

Makes up to 16 snack-size servings (cut according to the Bundt pan divisions, with 2 servings per 1/8 of cake). Serve with low-fat cream cheese.

Number of Servings: 16

Recipe submitted by SparkPeople user LAURENCITAND05.