Zucchini Bundt Cake

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 196.3
  • Total Fat: 2.6 g
  • Cholesterol: 0.7 mg
  • Sodium: 357.3 mg
  • Total Carbs: 30.2 g
  • Dietary Fiber: 2.3 g
  • Protein: 11.0 g

View full nutritional breakdown of Zucchini Bundt Cake calories by ingredient
Report Inappropriate Recipe

Submitted by:


Number of Servings: 16

Ingredients

    1.5c white flour (+2TB for altitude baking)
    1.5c whole wheat flour
    0.75c Splenda brown sugar mix
    2c grated zucchini (1 large)
    1c liquid egg substitute (+0.25c for altitude)
    2tsp cinnamon
    1tsp salt
    1Tb baking powder
    1/4tsp nutmeg
    1/4tsp ground ginger
    2/3c unsweetened applesauce (+dollop for altitude)

Directions

Preheat the oven to 350F. Grease a Bundt pan with nonstick cooking spray.

In a large bowl, mix together the flours and the Splenda (may need to work the lumps out with a fork). In a separate bowl, mix together everything else until well blended. Add half of the wet ingredients to the dry ingredients bowl; stir well. When the liquid is mostly absorbed, add the rest of the wet ingredients and stir until just combined (too much stirring will screw up the cake texture). Bake at 350F for 50-55 minutes or until a knife inserted 1" from the edge comes out clean.

Makes up to 16 snack-size servings (cut according to the Bundt pan divisions, with 2 servings per 1/8 of cake). Serve with low-fat cream cheese.

Number of Servings: 16

Recipe submitted by SparkPeople user LAURENCITAND05.

Rate This Recipe

 
Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.