Double Squash Cake

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 177.6
  • Total Fat: 7.1 g
  • Cholesterol: 27.3 mg
  • Sodium: 49.7 mg
  • Total Carbs: 21.0 g
  • Dietary Fiber: 2.7 g
  • Protein: 4.4 g

View full nutritional breakdown of Double Squash Cake calories by ingredient


Introduction

Both pumkin and zucchini add mosture to a simple spice cake, while flax and whole wheat add texture and a delicious nutty flavour. Both pumkin and zucchini add mosture to a simple spice cake, while flax and whole wheat add texture and a delicious nutty flavour.
Number of Servings: 16

Ingredients

    1 large egg
    ¼ cup ground flax
    ⅓ cup warm 1% milk
    1 tbsp vanilla
    2 tsp maple extract
    1 tbsp cinnamon
    ½ tsp nutmeg
    ¼ tsp cloves
    ½ tsp ground ginger
    ½ tsp salt
    1 cup pumpkin puree
    ¾ cup jaggery (or brown sugar)
    ½ cup melted butter
    2 cups all-purpose flour
    1 cup whole wheat flour
    2 teaspoons baking powder
    1 teaspoon baking soda
    2 cups shredded zucchini, lightly drained

Directions

Preheat the oven to 350 F and grease a Bundt pan
In a large bowl, whisk the egg, flax, milk, extracts, spices, salt, pumpkin, jaggery and butter.
Add the flours, baking powder and baking soda, stirring just to combine.
Stir in the shredded zucchini.
Bake for about 1 hour, until it tests done.

Serving Size: Makes 1 Bundt cake, about 16 slices

Number of Servings: 16

Recipe submitted by SparkPeople user JO_JO_BA.