Squash Cake
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 250.3
- Total Fat: 12.4 g
- Cholesterol: 37.0 mg
- Sodium: 231.0 mg
- Total Carbs: 33.6 g
- Dietary Fiber: 1.2 g
- Protein: 4.1 g
View full nutritional breakdown of Squash Cake calories by ingredient
Introduction
A yummy way to use up the squash and zucchini of summer! A yummy way to use up the squash and zucchini of summer!Number of Servings: 20
Ingredients
-
1-1/2 cups sugar
1-1/2 cups Sucralose
3 cups flour (I use combo white and wheat)
1-1/2 tsp. cinnamon
1-1/2 tsp. baking powder
1 tsp. baking soda
3 cups chopped yellow squash and/or zucchini (no need to peel)
4 large eggs
3/4 cup vegetable oil
3/4 cup unsweetened applesauce
1 tsp. vanilla
Optional: 3/4 cup chopped nuts
Tips
This is good plain but if you have the calories and inclination, great with some cream cheese icing (which you can also lighten up)
I shred the squash and zucchini and freeze in 3 cup units during the summer, and enjoy this cake year round. Cuts the prep time way down too.
Directions
Wash the squash or zucchini and shred or chop finely.
Mix eggs, sugar, vanilla, salt, baking powder and soda. Add squash. Add the oils and applesauce, then gradually stir in the flour. Add the chopped nuts last if you are using them.
Pour into greased 9" x 13" pan. Bake at 350 degrees for 40 minutes or until a toothpick pierced in center comes out clean.
Serving Size: Makes 20 pieces
Number of Servings: 20
Recipe submitted by SparkPeople user MACPAM.
Mix eggs, sugar, vanilla, salt, baking powder and soda. Add squash. Add the oils and applesauce, then gradually stir in the flour. Add the chopped nuts last if you are using them.
Pour into greased 9" x 13" pan. Bake at 350 degrees for 40 minutes or until a toothpick pierced in center comes out clean.
Serving Size: Makes 20 pieces
Number of Servings: 20
Recipe submitted by SparkPeople user MACPAM.