blueberry zucchini cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
3 large eggs, beaten1 cup unsweetened applesauce2 cups grated zucchini1/2 cup sugar2 cups splenda1 tsp baking powder1 tsp salt3 cups flour2 cups frozen blueberries, unthawed
Preheat oven to 350.
Mix together applesauce, zucchini, eggs and cinnamon in a large mixing bowl.
Add sugar and splenda, mixing well. Add baking powder, salt and flour to make a thick batter.
Fold in blueberries. Pour into a 9x13 baking dish that has been sprayed with non-stick cooking spray.
Bake at 350 for 45 minutes or until done.
Cut into 15 squares when cooled. (nutrition info above is based on 15 servings, if you cut it into 18 pieces instead, it is only 103 calories/serving).
Serving Size: 15
Number of Servings: 15
Recipe submitted by SparkPeople user JPARKER1230.
Mix together applesauce, zucchini, eggs and cinnamon in a large mixing bowl.
Add sugar and splenda, mixing well. Add baking powder, salt and flour to make a thick batter.
Fold in blueberries. Pour into a 9x13 baking dish that has been sprayed with non-stick cooking spray.
Bake at 350 for 45 minutes or until done.
Cut into 15 squares when cooled. (nutrition info above is based on 15 servings, if you cut it into 18 pieces instead, it is only 103 calories/serving).
Serving Size: 15
Number of Servings: 15
Recipe submitted by SparkPeople user JPARKER1230.
Nutritional Info Amount Per Serving
- Calories: 123.7
- Total Fat: 1.4 g
- Cholesterol: 37.2 mg
- Sodium: 202.7 mg
- Total Carbs: 27.0 g
- Dietary Fiber: 1.6 g
- Protein: 4.0 g
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