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Nutrition Facts

Makes 12 Servings
Per serving:
227 calories,
9 g total fat (2 g saturated fat),
33 g carbohydrates,
5 g protein,
2 g dietary fiber,
87 mg sodium

Other Recipe Sources:



Lemon Zucchini Cake, American

This Lemon Zucchini cake has fewer calories than many desserts and it's packed with healthy nutrients.

I am a big evening snacker; I can go all day without eating, but then blow it at night. (BAD). We are taking a trip to the Carribean in May, so I am trying to drop 10 lbs. So get ready for a bunch of low cal, low fat recipes!

  • Canola oil spray
  • 1 ½ cups unbleached all-purpose flour
  • 1 cup whole wheat pastry flour or whole wheat flour
  • 1 - 2 tsp. cinnamon
  • 2 tsp. baking powder
  • ½ cup lowfat sour cream
  • 2/3 cup sugar
  • ¼ cup unsweetened applesauce
  • ¼ canola oil
  • 2 tsp. vanilla
  • 3 tbsp. lemon juice
  • Zest of 1 lemon
  • 2 eggs
  • 2 cups unpeeled shredded zucchini
  • 1/3 cup toasted walnut pieces
  • 2 tbsp. powdered sugar if desired
Preparation Instructions

Preheat oven to 375° . Coat bundt pan with cooking spray. Lightly dust with flour and shake off excess. In medium bowl, sift together flours, cinnamon, and baking powder. Set aside. In large bowl, whisk together sour cream, sugar, applesauce canola oil, vanilla, juice and zest until blended. Add eggs, one at a time. Fold in zucchini. Add flour mixture and walnit pieces and fold in until completely moistened. Add batter to pan, spreading evenly. Bake 35 - 40 minutes until knife inserted comes out clean, but moist. Cool for 10 - 15 minutes in pan.

Contributed by Unknown - Longs Drugstore, 2007

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