Fat-Free Lemon Blueberry Zucchini Cake

Fat-Free Lemon Blueberry Zucchini Cake

A moist, delicious, guilt-free sweet treat.

Active Time
20 mins
Total Time
115 mins
Yield
12 servings

How to Make It

1. Step
Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.
2. Step
Mix all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a bowl.
3. Step
Beat blueberry yogurt, brown sugar, 1 cup white sugar, egg substitute, lemon zest, and lecithin together in a large bowl until smooth. Fold in zucchini. Stir in flour mixture until just incorporated. Fold in blueberries very gently. Pour into the prepared tube pan.
4. Step
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Let cool in the pan, 30 minutes. Invert cake onto a plate.
5. Step
Combine 1/3 cup white sugar and lemon juice in a small saucepan over low heat; cook and stir until sugar dissolves and syrup is clear, 5 to 8 minutes.
6. Step
Poke small holes all over the cake with a toothpick. Pour lemon syrup over the cake.

Ingredients

  • cooking spray
  • 2 cups all-purpose flour
  • 2 cups whole wheat flour
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 (8 ounce) container fat-free blueberry yogurt
  • 1 cup brown sugar
  • 1 cup white sugar
  • ¾ cup fat-free egg substitute
  • 1 lemon, zested
  • 1 teaspoon lecithin granules
  • 2 cups shredded zucchini, squeezed dry
  • 2 cups fresh blueberries
  • ? cup white sugar
  • 1 lemon, juiced

Share Recipe

Other Recipes You May Like

Course Title

Green Tomato and Bell Pepper Delight

4.0
Course Title

Vera Cruz Tomatoes

4.0
Course Title

Aunt Margie's Sweet Potato Pone

0.0
Course Title

Stuffed Acorn Squash Supreme

4.0
Course Title

Broccoli Rabe with Portobello Mushroom

5.0
Course Title

Easy Pumpkin Pie Smoothie

4.0
Course Title

Roasted Cauliflower with Ham and Gouda

4.0
Course Title

Vegan Pumpkin Pie Blondies

4.0
Course Title

Vanilla Pumpkin Pudding

4.0
Course Title

Ruth Cullen's Green Bean Bake

4.0
Course Title

Eggplant Bacon

4.0
Course Title

Keto Cauliflower Spanish Rice

5.0