Zucchini Date Cake

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 156.1
  • Total Fat: 7.6 g
  • Cholesterol: 129.1 mg
  • Sodium: 247.5 mg
  • Total Carbs: 15.9 g
  • Dietary Fiber: 3.3 g
  • Protein: 6.8 g

View full nutritional breakdown of Zucchini Date Cake calories by ingredient


Introduction

I have modified this recipe (e.g., replaced the oil w/ applesauce, cut back on the sugar, replaced the white flour with whole wheat, etc) from the original that was a friend of a friends recipe...I think my version has more of a bread flavor than a cake but left the original title. I have modified this recipe (e.g., replaced the oil w/ applesauce, cut back on the sugar, replaced the white flour with whole wheat, etc) from the original that was a friend of a friends recipe...I think my version has more of a bread flavor than a cake but left the original title.
Number of Servings: 24

Ingredients

    3 eggs
    1 cup applesauce
    1 cup sugar
    3 cups grated zucchini
    2 cups whole wheat flour
    3 tsp. vanilla
    1/4 tsp. baking powder
    2 tsp. baking soda
    1 tsp. salt
    1 cup chopped walnuts
    3/4 cups chopped dates
    1/2 cup flaxseed meal

Directions

Mix eggs, oil, sugar, zucchini and vanilla. Sift in the dry ingredients. Add the nuts, dates and flaxseed. Bake in 9x13 inch pan sprayed with non-stick spray and dusted with flour at 350 degrees for 45 minutes or until done.

cut into 24 pieces

*you may want to sprinkle with powdered sugar or make a cream cheese frosting; however those were not used to calculate the nutritional values

Number of Servings: 24

Recipe submitted by SparkPeople user 586RCC.