Blueberry Zucchini cake

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Blueberry Zucchini cake calories by ingredient



Number of Servings: 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


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.

TAGS:  Desserts |