Fat-Free Lemon Blueberry Zucchini Cake

Lemon syrup poured over this blueberry zucchini cake makes it so moist you won't even notice it's made with fat-free yogurt and no eggs.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 25 mins
• Calories: 333 Calories

Ingredients

• 1 cup brown sugar
• 2 cups all-purpose flour
• 1 cup white sugar
• 1 teaspoon baking powder
• 2 cups whole wheat flour
• 1 lemon, juiced
• 2 cups fresh blueberries
• cooking spray
• 1 lemon, zested
• 2 cups shredded zucchini, squeezed dry
• 1 (8 ounce) container fat-free blueberry yogurt
• 0.75 teaspoon salt
• 0.33333334326744 cup white sugar
• 0.25 teaspoon baking soda
• 0.75 cup fat-free egg substitute
• 1 teaspoon lecithin granules

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray.

Step 2

Mix all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a bowl.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Poke small holes all over the cake with a toothpick. Pour lemon syrup over the cake.