Fat-Free Lemon Blueberry Zucchini Cake

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

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.

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

Categories

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