blueberry zucchini cake

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Nutritional Info
  • Servings Per Recipe: 15
  • 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

View full nutritional breakdown of blueberry zucchini cake calories by ingredient
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Number of Servings: 15


    3 large eggs, beaten
    1 cup unsweetened applesauce
    2 cups grated zucchini
    1/2 cup sugar
    2 cups splenda
    1 tsp baking powder
    1 tsp salt
    3 cups flour
    2 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.

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