Zucchini Cake w/ Light Cream Cheese Frosting

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 175.7
  • Total Fat: 3.5 g
  • Cholesterol: 3.0 mg
  • Sodium: 295.1 mg
  • Total Carbs: 34.1 g
  • Dietary Fiber: 0.7 g
  • Protein: 3.6 g

View full nutritional breakdown of Zucchini Cake w/ Light Cream Cheese Frosting calories by ingredient
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Introduction

This moist and delicious recipe was made using a standard spice cake recipe. I simply substituted egg whites for whole eggs, applesauce for oil, and whipped cream for butter and powdered sugar. This moist and delicious recipe was made using a standard spice cake recipe. I simply substituted egg whites for whole eggs, applesauce for oil, and whipped cream for butter and powdered sugar.
Number of Servings: 20

Ingredients

    2 cups all-purpose flour
    2 teaspoons baking soda
    1 teaspoon salt
    1/4 teaspoon baking powder
    3 teaspoons ground cinnamon
    6 egg whites
    1 cup natural applesauce
    1 1/2 cups white sugar
    2 cups grated zucchini
    2 teaspoons vanilla extract
    1 cup chopped walnuts (optional)

    1 8 oz package light cream cheese
    1 8 oz package light cool whip

Directions

1. Preheat oven to 350 degrees F. Lightly grease one 13x9 inch baking pan.
2. Combine egg whites, applesauce, sugar, grated zucchini, and vanilla. Beat until well mixed.
3. Stir in the flour, baking soda, salt, baking powder, and cinnamon and mix until just combined.
4. Pour batter into prepared pan.
5. Bake at 350 degrees F(175 degrees C) for 45 minutes.
6. Combine cream cheese and cool whip. Let chill for at least one hour. Frost cake


Serving Size: serves 20

Number of Servings: 20

Recipe submitted by SparkPeople user JMARIE14.

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