Whole Wheat Eggless Zucchini Cake

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 250.9
  • Total Fat: 11.8 g
  • Cholesterol: 0.9 mg
  • Sodium: 1.6 mg
  • Total Carbs: 36.7 g
  • Dietary Fiber: 2.5 g
  • Protein: 2.6 g

View full nutritional breakdown of Whole Wheat Eggless Zucchini Cake calories by ingredient


Introduction

My first time making this recipe it was supposed to be bread but I forgot the eggs! What came out was a delicious dense cake! Sugar can probably be reduced since it's very sweet and sour cream can be replace with applesauce for a vegan cake. Tastes wonderful with cream cheese icing! My first time making this recipe it was supposed to be bread but I forgot the eggs! What came out was a delicious dense cake! Sugar can probably be reduced since it's very sweet and sour cream can be replace with applesauce for a vegan cake. Tastes wonderful with cream cheese icing!
Number of Servings: 20

Ingredients

    3 cups Whole Wheat Flour
    1 cup Crisco Vegetable Oil
    2 1/4 cup Granulated White Sugar
    3 tbsps Low Fat Sour Cream or Unsweetened Applesauce*
    2 cups Zucchini grated
    1 tsp salt
    1 tsp baking soda
    1 tsp baking powder
    3 tsp ground cinnamon

    *Nutritional info is for sour cream version

Directions

Mix all wet ingredients (including zucchini) into one bowl with a beater until mixed. Sift dry ingredients into another bowl and beat in gradually with wet ingredients. Do not beat longer than 2 minutes or until wet and dry ingredients are mixed well.

Spray cooking pans and pour in batter to about 2/3 of the height of the pan. Cook at 325 degrees for 40-50 minutes or untill a knife comes out clean.

Number of Servings: 20

Recipe submitted by SparkPeople user JOKAYGIRL.