Blueberry Zucchini cake

Name: Blueberry Zucchini cake Recipe
Yield: 12
Ingredients: 2 cups blueberries fresh; 2 cups zucchini shredded; 3/4 cup egg beaters; 3 tbsp vanilla extract; 1.25 cup sugar; 1 cup splenda; 1/3 cup prune butter; 1/3 cup applesauce; 1/3 cup oil; 3 cups flour; 1 tsp baking powder; 1 tsp salt; 1 tsp ground cinnamon; 1/4 tsp baking soda

Number of Servings: 12

Ingredients

2 cups blueberries fresh2 cups zucchini shredded3/4 cup egg beaters3 tbsp vanilla extract1.25 cup sugar1 cup splenda1/3 cup prune butter1/3 cup applesauce1/3 cup oil3 cups flour1 tsp baking powder1 tsp salt1 tsp ground cinnamon1/4 tsp baking soda

Directions

Mix eggs, sugar, prune butter, apple sauce,oil & vanilla in mixing bowl. Add zucchini. Mix dry ingredients in mixing bowl. Add dry ingredients to wet ingredients & blend. Add blueberries. Bake in prepared bundt pan at 350 degrees for 1 hour & 10 minutes. Let cool in pan for 20 minutes then remove and cool completely. Top with vanilla glaze if you want!!!

Serving Size: 12

Number of Servings: 12

Recipe submitted by SparkPeople user MELANTHONY.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 312.6
Total Fat: 7.3 g
Cholesterol: 2.6 mg
Sodium: 300.8 mg
Total Carbs: 55.6 g
Dietary Fiber: 2.1 g
Protein: 5.3 g

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