Zucchini Cake
- Total Time
- 1 hour 10 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:20 servings
- 3cups cake flour
- 2teaspoons baking powder
- 1teaspoon baking soda
- 2teaspoons ground cinnamon
- 1teaspoon ground nutmeg
- ½teaspoon ground cloves
- ½teaspoon salt
- 1cup applesauce
- 1cup dark brown sugar
- 1cup granulated sugar
- 3egg whites
- Grated rind of one orange
- 2cups shredded zucchini
- ½cup cut-up dates
Ingredient Substitution Guide
Nutritional analysis per serving (20 servings)
167 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 40 grams carbohydrates; 1 gram dietary fiber; 22 grams sugars; 2 grams protein; 168 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat oven to 350 degrees.
- Step 2
Spray a bundt-style pan or 10-inch spring-form pan with center hole with nonstick cooking spray.
- Step 3
Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt.
- Step 4
Beat together applesauce, sugars, egg whites and orange rind.
- Step 5
Blend in flour mixture with mixer at medium speed, beating only until smooth; do not overbeat.
- Step 6
Stir in zucchini and dates.
- Step 7
Pour batter into prepared pan and bake 45 to 50 minutes or until knife inserted near center comes out clean. Remove cake from pan, or if using spring-form, remove sides of pan and put cake on wire rack to cool completely.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
There aren’t any notes yet. Be the first to leave one.
There aren’t any notes yet. Be the first to leave one.
Private notes are only visible to you.
Advertisement
